Strawberry Pear September Pie Recipes

STRAWBERRY PIE

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

STRAWBERRY PEAR SEPTEMBER PIE

Steps:

• Filling: Grate the lemon zest and set aside. Peel, core and slice both the apple and pears into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, salt and nutmeg. In a seperate bowl, toss the strawberries with cocoa powder and ginger. Melt butter in a large skillet over medium-high heat. Add the pears and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Add the strawberries. Evenly mix in flour. Then cook about a minute more to thicken the juices more. Stir in the vanilla and lemon zest; and remove from the heat. Cool completely and set aside. Roll a disk of pie dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan, trimming so it hangs over the edge. Fill the crust with the fruit. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg. Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Fold the top crust edge under the bottom one, then press together to seal. Refrigerate the pie for at least 20 minutes. Meanwhile, heat the oven to 425 degrees F. Brush pie with egg and sprinkle sugar. Cut 6 to 8 small steam vents on top. Place pie on a baking sheet and cook for 15 minutes, then reduce to 375 degrees F. Bake until the crust is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a piece of aluminum foil and cover the edges with it. Cool and serve.

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.

STRAWBERRY APPLE PIE

Steps:

• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

EASY STRAWBERRY JELL-O PIE

Steps:

• Bring sugar, water and cornstarch to a boil over medium high heat.
• Add Jell-O, stir until dissolved.
• Cool and then add strawberries.
• Refrigerate about 45 minutes or until it starts to congeal.
• Put in pie shell and cool completely.
• Top with whipped cream or ice cream to serve.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.