Caramelized Apple And Pear Pie Recipes

APPLE PEAR PIE

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.

CARAMEL APPLE-PEAR PIE

Steps:

• Preheat oven to 375°F with oven rack in bottom position. Line a large rimmed baking sheet with parchment paper.
• Roll 1 Pie Dough disk into a 12-inch circle on a lightly floured surface. Press dough into bottom and up sides of a 9-inch pie plate. Roll remaining Pie Dough disk into a 12-inch circle on a lightly floured surface. Cut dough into 10 (1-inch-wide) strips. Cut 5 of the strips in half again lengthwise. You should have 5 (1-inch-wide) strips and 10 (½-inch-wide) strips. Place all strips on prepared baking sheet. Refrigerate both crust and strips until ready to assemble.
• Gently stir together apples, pears, granulated sugar, flour, lemon juice, cinnamon, and ginger until combined. Spoon apple mixture into chilled crust. Drizzle evenly with caramel topping. Remove dough strips from baking sheet, and set aside prepared baking sheet. Arrange dough strips in a lattice design over filling, alternating 1 thick strip with 2 thin strips. Trim excess dough, and crimp edges as desired. Brush crust with beaten egg, and sprinkle with turbinado sugar. Freeze pie 10 minutes.
• Place pie on prepared baking sheet, and bake in preheated oven on bottom rack until crust is golden brown and filling is bubbly, about 55 minutes, covering loosely with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Let cool completely on a wire rack, about 2 hours. Drizzle with additional caramel topping just before serving.

SPICED PEAR & APPLE PIE

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.

AUTUMN SPICED APPLE AND PEAR HAND PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
• Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
• Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
• Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

CHEF JOHN'S CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

CARAMEL APPLES AND PEARS

Steps:

• Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
• In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
• One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.

CARAMEL APPLE PEAR PIE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.
• Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
• To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
• Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
• Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.
• In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
• Preheat the oven to 425 degrees F.
• Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.

CARAMELIZED APPLE AND PEAR PIE

Steps:

• Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
• Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
• Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.
• Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
• Cool pie on rack. Serve warm or at room temperature with ice cream.

CARAMEL APPLE-PEAR GRANOLA CREAM PIE

Steps:

• Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
• Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
• Assembly: Take baked large "oatmeal cookie" and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
• For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.

CARAMEL PEAR PIE

Steps:

• In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.