PEAR STREUSEL
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
- Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
- Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
- Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
- Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
QUICK PEAR STREUSEL COFFEE CAKE
Steps:
- Heat oven to 400 F. Butter an 8-inch-square baking pan. In a medium bowl, combine flour, baking powder, sugar, salt, and 1/2 teaspoon cinnamon.
- In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients and mix well. Add the pears and gently fold them in without overmixing. Pour into prepared pan. Reserve.
- In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
- Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to four days, covered at room temperature.
- Enjoy!
Nutrition Facts : Calories 252 kcal, Carbohydrate 41 g, Cholesterol 41 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 257 mg, Sugar 24 g, Fat 9 g, ServingSize 8-inch coffee cake (10 servings), UnsaturatedFat 0 g
PEAR COBBLER WITH CRANBERRY STREUSEL
Steps:
- Preheat the oven to 350 degrees F.
- Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
- In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
PEAR AND CURRANT STREUSEL ROUNDS
Baked in individual ring molds, these little desserts feature caramelized pears, streusel topping and sweetened cream.
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- : Heat 2 heavy large skillets over medium heat. Melt 1 tablespoon butter in each skillet. Divide pears, currants, sugar, lemon juice and cinnamon between skillets. Scrape in seeds from vanilla bean; add bean halves to skillets. Cook until juices evaporate and pears caramelize, stirring often, about 35 minutes. Let fruit cool in skillets. Remove vanilla bean halves.
- : Preheat oven to 400°F. Blend almonds, flour and sugar in processor until almonds are finely chopped. Add butter. Using on/off turns, process until large moist clumps form. Sprinkle mixture onto heavy baking sheet. Bake until streusel is pale golden, stirring often and leaving mixture in clumps, about 10 minutes. Cool completely. (Can be prepared 1 day ahead. Store streusel airtight at room temperature. Cover and refrigerate fruit mixture.)
- Reduce oven temperature to 350°F. Arrange ring molds on large baking sheet. Divide fruit mixture evenly among molds, pressing to compact. Sprinkle streusel evenly over fruit.
- Bake until fruit is heated through, about 5 minutes for room-temperature fruit and 10 minutes for refrigerated fruit. Let cool 5 minutes. Slide metal spatula under ring molds and transfer to plates. Remove molds. Drizzle sweetened cream around fruit and serve.
- *Sold at most specialty cookware stores. If unavailable, substitute clean 8-ounce cans with bottoms and tops removed.
PEAR STREUSEL PIE
A DELIGHT! In 1970 I found this recipe in a magazine and my family has enjoyed this amazing dessert ever since! Makes a beautiful pie...try it, you'll get compliments!
Provided by Seasoned Cook
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
- Lift pears out with a slotted spoon and place in pie shell.
- In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
- Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
- Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.
COCONUT-STREUSEL PEAR PIE
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it "the best pear pie I have ever eaten." -Paula Hoffman, Plainview, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry., For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 200mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.
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- Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
- Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
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- 2. To make the streusel topping, whisk together the flour, sugar and salt. Add the butter and stir to combine, until the mixture resembles coarse meal with some large pieces remaining. Set aside.
- 3. Place the pears into an ovenproof dish, add the sugar and flour, and toss to coat. Scatter the streusel topping over the pears. Bake for 30-35 minutes, until the topping is golden, and the pears are tender. Serve warm or at room temperature.
- Also try: Hetty McKinnon's spicy coconut and tomato braised peas or spinach and walnut pesto pasta
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