Sapelo Island Pear Pie Recipes

HOMEMADE PEAR PIE

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.

SAPELO ISLAND PEAR PIE

Steps:

• Heat oven to 375°.
• Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
• In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
• Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
• Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
• Remove from the heat, add in the butter and the flour; stir to mix everything well.
• Pour the pear filling into the piecrust.
• Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
• Trim away extra pastry extending beyond the rim of the pie pan.
• Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
• Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
• Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm or at room temperature.

CANNED RHUBARB AND PEAR PIE FILLING

Steps:

• Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
• Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
• Drain the pears, add to the mixture and cook for 3 minutes longer.
• Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.

APPLE PEAR PIE

Steps:

• Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of pie plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
• Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. Bake at 350 for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

PEAR-STRAWBERRY PIE

Steps:

• Drain pears and strawberries, reserving syrups.
• Slice pears; arrange in cooled baked pastry shell with berries.
• Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
• In saucepan, stir syrup mixture into cornstarch; add jelly.
• Cook and stir till thickened and bubbly; spoon over fruit.
• Chill.
• Top with Whipped Cream.