Apple Buttery Pear Pie Recipes

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APPLE-PEAR PIE



Apple-Pear Pie image

This impressive braided crust is made with store-bought dough, which can be easier to work with than homemade.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

2 3/4 pounds Golden Delicious apples (about 6)
1 1/2 pounds Anjou pears (about 3)
6 tablespoons unsalted butter
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons grated peeled fresh ginger
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 14-ounce package refrigerated pie dough (2 rounds)
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Steps:

  • Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
  • Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
  • Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
  • Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

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 BUTTER PIE



Apple Butter Pie image

My grandmother gave me this recipe, and I, in turn, have shared it with dozens of friends. Grandmother made it often for me when I was a child since I never liked pumpkin pie.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

1/2 cup apple butter
1 egg, lightly beaten
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups evaporated milk
Ground cinnamon
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 0 fiber), Protein 6g protein.

APPLE PEAR BUTTER WITH PIE CRUST DIPPERS



Apple Pear Butter with Pie Crust Dippers image

Provided by Trisha Yearwood

Categories     condiment

Time 9h

Yield 1 quart fruit butter

Number Of Ingredients 11

6 Gala apples (about 2 pounds), peels on, cut into 1-inch chunks
6 Bartlett pears (about 2 pounds), peels on, cut into 1-inch chunks
1 1/2 cups apple cider
1 tablespoon maple syrup
1 chai tea bag
1/2 teaspoon kosher salt
One 9-inch round pie dough
1 large egg, lightly beaten
1 tablespoon sugar
1/2 teaspoon apple pie spice
1/2 teaspoon kosher salt

Steps:

  • For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
  • Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
  • For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
  • Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
  • Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.

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.

PEAR-APPLE BUTTER



Pear-Apple Butter image

This tastes like autumn, but is great any time of year. If fresh pears are not in season, you can use canned pear halves packed in light syrup. Just drain four 16-oz. cans, puree in blender or food processor and simmer with remaining ingredients as directed. This spread is delicious on toast or muffins. It will keep up to 1 month in the refrigerator, so it would make a great gift come holiday season.

Provided by JackieOhNo

Categories     Breakfast

Time 1h30m

Yield 4 1/2 cups

Number Of Ingredients 7

3 lbs pears, firm and ripe, peeled, quartered, cored and cut into 1-inch chunks (about 10 pears)
2 tablespoons water
2 cups applesauce
3/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg

Steps:

  • Put pears and water in a heavy 3-quart saucepan. Cover and simmer over medium-low heat about 20 minutes until pears are tender, stirring occasionally. Drain.
  • Process in 2 batches in food processor or blender until smooth. You will have about 4 cups puree.
  • Pour back into same saucepan. Stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low. Cover pot, leaving lid slightly ajar, and simmer about 1 hour until mixture is shiny and very thick, stirring often.
  • Spoon into clean hot jars. Cover tightly, cool and refrigerate.

Nutrition Facts : Calories 397.1, Fat 0.8, SaturatedFat 0.2, Sodium 35.1, Carbohydrate 103.4, Fiber 10.9, Sugar 63.4, Protein 1.4

BROWN-BUTTER APPLE PIE



Brown-Butter Apple Pie image

Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 10h

Number Of Ingredients 12

1/2 stick unsalted butter
3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
1 tablespoon fresh lemon juice
1/4 cup all-purpose flour, plus more for rolling
1/2 teaspoon coarse salt
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
1 vanilla bean, seeds scraped
Double-Crust Pie Dough
Water, for brushing
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling

Steps:

  • Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
  • Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
  • Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

APPLE BUTTERY PEAR PIE



Apple Buttery Pear Pie image

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

Provided by ratherbeswimmin

Categories     Dessert

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
cayenne, a pinch
1/2 cup apple butter
2 tablespoons lemon juice
6 cups peeled cored, and thinly sliced Granny Smith apples
2 cups peeled cored, and thinly sliced Bartlett pears
2 tablespoons unsalted butter, cut into small pieces
1 (14 1/8 ounce) package refrigerated pie crusts
1 egg yolk
2 tablespoons milk
decorator sugar (optional)

Steps:

  • Preheat oven to 350°.
  • Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
  • In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
  • Whisk in apple butter and lemon juice until smooth.
  • Stir in apples, pears, and butter.
  • Spoon mixture onto prepared baking sheet in an even layer.
  • Cover with foil, and bake for 25 minutes or until apples and pears are tender.
  • Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
  • On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
  • Fit crust into a 9-inch deep dish pie plate.
  • Trim excess pastry 1/2 inch beyond edge of pie plate.
  • Spoon apple mixture into prepared crust.
  • Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
  • Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
  • In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
  • Sprinkle with sparkling sugar, if desired.
  • Cut slits in top crust for steam to escape.
  • Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.

Nutrition Facts : Calories 485, Fat 18.1, SaturatedFat 6.8, Cholesterol 28.9, Sodium 241, Carbohydrate 78.5, Fiber 5.7, Sugar 40.9, Protein 4.8

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