FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
- Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
- Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
- Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
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.
PEAR & BERRY PIE
Combine two classic sweets - poached pears and a fruit pie - to make this stunning dessert with a decorative top to impress your dinner guests
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the poached pears, put the sugar in a big saucepan with the lemon peel, cardamom pods, nutmeg, cinnamon and 1 litre water. Bring to a gentle simmer. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Leave over a medium heat, so that a few bubbles break the surface every now and then, and cook for 15 mins. Allow to cool in the liquid. Can be chilled overnight if making ahead.
- Heat oven to 180C/160C fan/gas 4. Dust the work surface with a little plain flour. Roll out the pastry so it's big enough to line a 20-23cm frying pan, pie dish or shallow baking tin. Grate a little nutmeg over the surface, then gently roll again to help it stick. Lift over your dish, press into the corners, then trim the edges. You can give it a pretty crimped edge, if you like, then wrap the off-cuts in cling film and keep in the fridge until needed. Scrunch up a sheet of baking parchment, unfold, and lay it over the pastry. Fill with baking beans and bake for 15 mins. Remove the beans and parchment, brush with some of the beaten egg and return to the oven for another 5 mins.
- Meanwhile, make the filling. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Drain off 3 tbsp of the poaching liquid and mix this with the cornflour, then pour back into the pears and continue cooking and squashing for another minute or so, until the filling has thickened.
- Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Remove the poached pears from their liquid and blot them on some kitchen paper. Arrange them face-up among the pear mixture and berries. Using a mini pastry cutter, cut little shapes from the leftover pastry, then arrange them on top. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. Cool for 10-15 mins before serving with custard, cream or ice cream, if you like.
Nutrition Facts : Calories 547 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CRANBERRY PEAR PIE
When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 244mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 5g fiber), Protein 5g protein.
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- In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
- Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.
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