APPLE-PEAR PRALINE PIE
Take your usual apple pie up a notch or two by adding pear slices and chopped pecans! This gooey fall dessert will fit right in with your Thanksgiving pies, or any other occasion that calls for a special dessert.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
- In a large bowl stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
- To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack.
- In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in brown sugar and milk. Cook and stir until mixture comes to a boil. Carefully spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 to 3 minutes or until topping starts to bubble. Cool on wire rack. Makes 8 slices. Nut Pastry
- In bowl combine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough.
Nutrition Facts : Calories 636 kcal, Carbohydrate 79 g, Cholesterol 38 mg, Protein 6 g, SaturatedFat 13 g, Sodium 419 mg, Sugar 43 g, Fat 34 g, TransFat 2 g, UnsaturatedFat 18 g
APPLE-PEAR PIE
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
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.
APPLE PEAR PIE
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
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.
APPLE PRALINE PIE
Two 21-oz cans apple pie filling can be substituted for filling mixture.Source: Unknown but probably from Pillsbury
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- 2. In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- 3. Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.
- 4. In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet
- 5. Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.
APPLE PRALINE PIE
You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.
Nutrition Facts :
SPICED APPLE AND PEAR PIE
This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Dough:
- Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
- Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
- Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
- Filling:
- Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
- Melt the butter in a large skillet over medium-high heat. Add the fruit 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. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
- Form the pie:
- Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. 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. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
- Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
- Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
- Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
SPICED PEAR & APPLE PIE
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
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 PECAN PRALINE PIE
Make and share this Apple Pecan Praline Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 2h10m
Yield 1 9inch deep dish pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a 9" deep-dish pie plate.
- Set oven rack to lowest position.
- Prepare pie crust.
- Wrap in plastic wrap; refrigerate for at least 20 minutes.
- Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
- Refrigerate the pie dough while preparing the pie ingredients.
- In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
- Cover completely with foil; bake for 45 minutes.
- Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
- After baking for 45 mins, remove the foil from the baked pie.
- Slowly pour the sugar mixture over apples.
- Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
- Cool on rack.
- Garnish with Pecan halves if desired.
- Serve with whipped cream or icecream.
Nutrition Facts : Calories 5275.2, Fat 268, SaturatedFat 75.2, Cholesterol 1029.2, Sodium 2311.8, Carbohydrate 717.8, Fiber 45.2, Sugar 403.3, Protein 54.4
PEAR PRALINE PIE
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts :
More about "apple pear praline pie recipes"
PEAR CARAMEL APPLE PRALINE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (5)Category DessertServings 8Total Time 5 hrs 35 mins
- Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In large bowl, mix granulated sugar, 1/4 cup flour, the nutmeg, cinnamon and salt. Add pears, apples and lemon juice; toss to coat. Pour into crust-lined pie plate. Top with 2 tablespoons butter.
- In small bowl, mix oats, brown sugar and 1 tablespoon flour. Cut in 1/4 cup butter until mixture is crumbly. Sprinkle over fruit.
- In 1-quart saucepan, melt caramels with milk over low heat until smooth; add the pecans. Drizzle over praline mixture. Top with second crust and flute; cut slits in several places. If you like, brush top with milk and sprinkle with granulated sugar. Cover crust edge with strips of foil to prevent excessive browning. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until golden brown. Cool completely, about 4 hours.
APPLE PEAR PRALINE PIE - THE HOMESTEAD
From homesteadbuttery.com
Estimated Reading Time 3 mins
- Preheat oven to 375 degrees F. Prepare and roll out nut pastry. Line a sprayed 9-inch pie plate with the pastry circle.
- In a large bowl, stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add the apples and pears; gently toss until coated. Transfer the apple/pear mixture to the pastry-lined pie plate.
- Place the pie on a foil-lined baking sheet. Bake in the oven for 50 minutes, then about an hour longer (give or take) until the filling is bubbly.
- In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in the brown sugar and milk. Cook and stir until mixture comes to a boil. Cook it for about a minute on boil, for a slightly thicker consistency when it cools. Carefully spoon or drizzle the caramel over the baked pie, and return the pie to the oven to bake for 2-3 more minutes with the caramel. Cool the pie on a wire rack. Makes 8 slices.
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