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
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack in center.
- Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
- Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.
PEAR COBBLER
A rustic batter is dropped onto fresh pears before being baked for a healthier dessert. Using less sugar than most recipes I've seen, the crisp flavor of the pears is highlighted. My family and I enjoy this at breakfast. I leave 1 or 2 of the pears unpeeled to add a bit of color.
Provided by Buckwheat Queen
Categories Desserts Cobbler Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
- Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
- Combine egg and milk in a bowl and whisk until combined. Set aside.
- Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
- Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
- Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
- Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 65.8 g, Cholesterol 65 mg, Fat 10.8 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 6.1 g, Sodium 180 mg, Sugar 30.4 g
KELLY'S COUNTRY-STYLE FRESH PEAR PIE
I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.
Provided by Wildflour
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9" deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.
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