PEAR PIE
With our 12 acres of fruit trees, fruit pies are popular at our house! One of my favorites is this recipe because it showcases pears simply and wonderfully.-Jean Lauer, Summerland, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine the pears, lemon juice and zest and coriander. Add 1/2 cup sugar; toss gently to coat. Spoon into pie crust. In a small bowl, combine the flour, cinnamon, mace and remaining sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over pears., Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or cold with ice cream if desired.
Nutrition Facts : Calories 375 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 162mg sodium, Carbohydrate 61g carbohydrate (37g sugars, Fiber 4g fiber), Protein 2g protein.
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
- Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
- Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
- Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
NO PAN PEAR PIE
Steps:
- Heat oven to 400 degrees F. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.
- Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
- Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
- Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
- Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
- Remove from the sheet pan immediately and cool on pie rack.
PEAR PIE
Apple pie is delicious but have you ever tasted Pear Pie? It's like apple pie, only better. Dripping with cinnamon and sugar and wrapped in a buttery, flaky crust, this pear pie is all you are ever going to look for in a pie. I promise!
Provided by Janelle
Time 5h
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F
- Spray a deep dish pie pan with nonstick spray.
- In a medium sized bowl, combine sugar, flour, salt, cinnamon and lemon zest. Mix well.
- Toss pealed and chopped pears into sugar mixture until well coated.
- Line a deep dish pie plate with single crust.
- Place pear mixture into pie crust.
- Dot with butter & lemon juice.
- Top with second pie crust and seal edges.
- Cut slits on the top
- Bake for 10 minutes.
- Reduce oven temperature to 350*F and bake for an additional 35 - 40 minutes or until crust is golden.
Nutrition Facts : Calories 335 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 336 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
KELLY'S COUNTRY-STYLE FRESH PEAR PIE
I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.
Provided by Wildflour
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9" deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.
CHEDDAR PEAR PIE
I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling - they expect apples but love the subtle sweetness of the pears. -Cynthia LaBree, Elmer, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.
Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 311mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY PEAR PIE
There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
HOMEMADE PEAR PIE FROM SCRATCH
This pear pie is unique. People who have tried this pie have loved it so much; even those who dislike pies love this one. So you cannot go wrong on making this dish, especially for those picky eaters.
Provided by Tara R.
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes.
- Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes.
- Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray.
- Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate.
- Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge.
- Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 63.1 g, Cholesterol 53.8 mg, Fat 19 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 9.1 g, Sodium 197.7 mg, Sugar 36.1 g
NED AND CHUCK'S PERFECT PEAR PIE
Add a fresh touch of flavor to fall. See what's cooking at the Pie Hole on Pushing Daisies. I found this in Martha Stewart Living. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Pie
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor, pulse together the flour and the salt. Add the butter. Pulse until mostly crumbly, with some large pieces. With machine running, add 4 tablespoons of the water. Process until dough just holds together. If it is too dry, add remaining water, as needed. Dough should not be wet. Turn dough out onto plastic wrap. Divide in half. Press each half together into a disk, wrap in plastic wrap, and refrigerate one hour, or overnight.
- On a lightly floured surface, roll out one disk of the dough to a 12-inch circle. Brush off excess flour. Fit dough into a 9-inch pie dish. Press the edges down around the inside. Trim dough to a half inch over the dish. Roll our remaining disk of dough. Transfer disk to parchment-lined baking sheet. Chill pie shellnand disk of dough. If desired, rolln the remaining dough scrapes into a thin disk. Cut out shapes with a small leaf cutter. Chill the leaves on the baking sheet with the disk of dough.
- In a large bowl combine the pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca. Toss well. Transfer the mixture to the cold pie shell.
- Whisk the egg with 2 teaspoons of water. Brush the egg glaze around the rim of the dough. Transfer the cold disk of dough on top, press down gently. Press the top and bottom pieces of dough together, around the rim. Trim the top dough with scissors to about 1"-inch. Fold it under. Crimp the edge of the pie as desired.
- Brush the surface and edges of the pie with the egg wash. Make 3 slits in the top for steam to escape. If using, apply the cold leaves to the top of the pie with the egg wash. Sprinkle sanding sugar over the top if desired. Freeze the pie for 30 minutes to firm up the butter. Heat the oven to 400, with a rack in the lower third.
- Bake until the crust begins to brown, about 20 minutes. Reduce heat to 350. Continue to bake until crust is richly golden brown, rotating as needed, 40-55 minutes. Transfer pie to a wire cooling rack. Cut when cool. Pie may be kept at room temperature up to 2 days, lightly covered with plastic wrap.
Nutrition Facts : Calories 613.2, Fat 35.5, SaturatedFat 16.6, Cholesterol 91.3, Sodium 510.8, Carbohydrate 71.6, Fiber 7.7, Sugar 28.7, Protein 7
PEAR PIE WITH CINNAMON
Great snack for kids
Provided by miloshevicka
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven 180 C fan. When you clean and cut pears cover them with lemon juice and set aside. Sift flower with baking powder and vanilla sugar into a larger bowl and add 120 g of sugar. Add 120 g of very soft butter and work with finger tips through the mixture to achieve grainy texture.
- Put the rest of the butter into the baking dish (20x24cm), place in heated oven and wait for butter to melt. Take the dish out and rotate to get butter on all sides as even as possible.
- Pour the mixture and gently place pears on top. Mix the rest of the sugar with cinnamon and spread it over pears.
- Bake for 45 minutes.
PEAR PIE III
My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!
Provided by PMKLINGBEIL
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
- In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
- Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.6 g, Cholesterol 61.8 mg, Fat 14.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 176 mg, Sugar 30.5 g
CREAMY PEAR PIE
Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!
Provided by Jen Cowan
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
- In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 40.4 g, Cholesterol 20.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 154.5 mg, Sugar 19.8 g
PERFECT PEAR PIE
Number Of Ingredients 5
Steps:
- 1. Drain pears. Reserve 8 pear halves. Chop remaining pears.2. In medium bowl stir together ice cream and chopped pears. Spread in crust, smoothing top. Use back of spoon to make 8 indentations in ice cream around edge of pie. Freeze at least 3 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Cut between indentations in ice cream, making 8 wedges. Place 1 pear half, cut side up, in each indentation. Serve topped with ice cream topping and maraschino cherries. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
FRESH PEAR PIE
Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 445 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 301mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.
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EASY PEAR PIE RECIPE | GRITSANDPINECONES.COM
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5/5 (6)Total Time 3 hrsCategory DessertCalories 246 per serving
- Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
- Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
- Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
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