Spiced Apple And Pear Pie Recipes

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AUTUMN SPICED APPLE AND PEAR HAND PIES



Autumn Spiced Apple and Pear Hand Pies image

Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!

Provided by Chef V

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h50m

Yield 16

Number Of Ingredients 14

1 large Pink Lady apple - peeled, cored and diced
1 large Bartlett pear - peeled, cored and diced
¼ cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pinch salt
1 egg
1 tablespoon water
1 recipe pastry for a 9-inch double crust pie
2 tablespoons coarse granulated sugar, or as needed
½ cup dark chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
  • Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
  • Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
  • Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g

SPICED PEAR & APPLE PIE



Spiced Pear & Apple Pie image

Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h

Yield 8

Number Of Ingredients 11

1 Classic Crisco® Double Pie Crust
4 cups peeled, thinly sliced pears
2 cups peeled, thinly sliced apples
¾ cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon lemon juice
Milk
Cinnamon sugar

Steps:

  • Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
  • Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
  • Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
  • Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g

APPLE PEAR PIE



Apple Pear Pie image

This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
3 medium ripe pears, peeled and thinly sliced
3 medium tart apples, peeled and thinly sliced
1 cup plus 1 teaspoon sugar, divided
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 teaspoon whole milk

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of 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.

Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.

SPICED-PEAR PIE



Spiced-Pear Pie image

Categories     Fruit     Dessert     Bake     Thanksgiving     Pear     Spice     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 pies

Number Of Ingredients 21

Crust:
5 cups all purpose flour
2 teaspoons salt
2 teaspoons sugar
8 ounces chilled lard, diced, frozen
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/2 cup (or more) ice water
2 teaspoons apple cider vinegar
Filling:
16 whole cloves
4 cinnamon sticks
2 whole star anise*
1/2 vanilla bean, chopped
1 1/3 cups (packed) golden brown sugar
6 tablespoons all purpose flour
1/2 teaspoon salt
9 pounds Bosc pears, peeled, halved, cored, each half cut into 4 slices
4 tablespoons heavy whipping cream
Milk
Raw sugar
Brandied-Prune Ice Cream

Steps:

  • For crust:
  • Whisk first 3 ingredients in large bowl. Add lard and butter. Rub together with fingertips until mixture resembles coarse damp meal. Add 1/2 cup ice water and vinegar. Stir with fork until moist clumps form, adding more water by tablespoonfuls if dry. Gather dough into ball. Divide into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes and up to 3 days.
  • For filling:
  • Using spice grinder, finely grind first 4 ingredients. Transfer spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix half of spice mixture and 2 tablespoons cream into each.
  • Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second dough disk to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk. Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie. Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with raw sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and pear filling.
  • Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown, pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve with ice cream.
  • *Brown star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.

FIVE-SPICE PEAR-APPLE PIE



Five-Spice Pear-Apple Pie image

Make and share this Five-Spice Pear-Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 (9 inch) unbaked pie shells, refrigerated
3 1/2 cups peeled cored, and sliced Granny Smith apples (also may use Cortland or Northern Spy)
3 1/2 cups cored sliced ripe pears (peeled or unpeeled)
1 grated lemon, zest of
1 tablespoon fresh lemon juice
2 tablespoons orange juice
3/4 cup sugar, divided
1 1/2 tablespoons cornstarch
2 teaspoons Chinese five spice powder
3/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
2/3 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces

Steps:

  • In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
  • In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
  • Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
  • Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
  • To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
  • Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
  • Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
  • Take pie out of oven and lower oven temperature to 375°.
  • Distribute crumbs evenly over top of pie; tamp them down lightly.
  • Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
  • Bake for 30 minutes or until the juices bubble thickly around the edge.
  • Transfer pie to a wire rack and let cool at least 1 hour before serving.

Nutrition Facts : Calories 655.7, Fat 25.9, SaturatedFat 12.3, Cholesterol 40.7, Sodium 268.4, Carbohydrate 105.8, Fiber 6.7, Sugar 66.1, Protein 4.6

PEAR APPLE PIE



Pear Apple Pie image

When it's apple season, I reach for this recipe from The Apple Fare restaurant in Grass Valley. Owner Joyce Rollings says homemade pies are paramount at this family eatery.-The Apple Fare Restaurant, Grass Valley, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

1 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/3 cup shortening
2 to 3 tablespoons cold water
1/3 cup sugar
1/2 teaspoon ground cinnamon
3-1/2 cups sliced peeled tart apples
1-1/2 cups sliced peeled pears
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
3 tablespoons chopped walnuts

Steps:

  • In a bowl, combine 1 cup flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a floured surface, roll out dough to fit a 9-in. pie plate. Flute edges. In a large bowl, combine sugar, cinnamon and remaining flour. Add apples and pears; toss. Pour into crust. , For topping, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake at 375° for 50-60 minutes or until fruit is tender.

Nutrition Facts :

SPICED APPLE PIE



Spiced apple pie image

Never heard 'it's as Nepalese as apple pie'? Try this classic with a twist and you'll be converted

Provided by Emma Lewis

Categories     Afternoon tea, Dessert, Dinner, Supper

Time 2h

Number Of Ingredients 7

1 ½kg apple (Braeburns or Granny Smiths are ideal)
squeeze lemon juice
2 cardamom pods or pinch of ground
2 tbsp flour, plus extra for rolling
25g golden caster sugar, plus extra for sprinkling
500g pack shortcrust pastry
2 tbsp milk

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
  • Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
  • Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
  • Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium

LIGHTER APPLE & PEAR PIE



Lighter apple & pear pie image

Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears

Provided by Sarah Cook

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

6 eating apples (we used Braeburn)
4 ripe pears
zest and juice 1 lemon
3 tbsp agave syrup
1 tsp mixed spice
1 tbsp cornflour
4 filo pastry sheets
4 tsp rapeseed oil
25g flaked almond
custard (made with custard powder and skimmed milk), fat-free Greek yogurt or low-fat frozen vanilla yogurt

Steps:

  • Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
  • Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
  • Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.

Nutrition Facts : Calories 225 calories, Fat 5 grams fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

FRESH PEAR AND APPLE PIE



Fresh Pear and Apple Pie image

Make and share this Fresh Pear and Apple Pie recipe from Food.com.

Provided by Dannygirl

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 apples (4 cups sliced)
1/2 teaspoon cinnamon
4 pears, sliced (Firm)
1/4 teaspoon nutmeg
2 tablespoons lime juice
2 tablespoons butter
2/3 cup brown sugar, firmly packed
1 9" pie shell
1/4 cup cornstarch

Steps:

  • Preheat oven to 350 degrees
  • apples and pears.
  • Place in large bowl and toss with lime juice.
  • Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
  • Toss with apple and pear slices until coated.
  • Turn into a 9x1-1/2 inch deep dish pie plate.
  • Dot with butter.
  • Roll out pastry for top crust.
  • Cut slits to vent steam during baking and place over filling.
  • Seal and flute edges.
  • Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

Nutrition Facts : Calories 349, Fat 9.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 129.8, Carbohydrate 67.1, Fiber 6.1, Sugar 44.2, Protein 1.8

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