PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
HARVEST PEAR CRUMB PIE
Make and share this Harvest Pear Crumb Pie recipe from Food.com.
Provided by PixieDust
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
- Pour into pastry shell.
- Bake at 400 degrees for 25 minutes.
- Topping: mix together flour and brown sugar.
- With a pastry blender, cut in butter until mixture is crumbly.
- Sprinkle over pie filling.
- Bake 40 minutes longer.
- Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.
AMISH PEAR CRUMB PIE
Simple ingredients go into making this delicious Amish Pear Crumb Pie. Fresh sliced pears mixed with cinnamon and spices, then topped with a sweet crumb mixture, and baked to perfection.
Provided by Lisa
Number Of Ingredients 10
Steps:
- To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
- Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
- Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
- Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
- In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
- Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
- Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.
PEAR CRUMB PIE
"My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies," relates Cathy Cremers of Pottstown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 459 calories, Fat 20g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 271mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
PEAR-APPLE CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
- Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
- Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.
AUTUMN HARVEST PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.
- On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
- Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
- Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.
PEAR CRUMB PIE
This was a recipe in the Acton Fall Fair baking category. Very nice and light, love the delicate pear flavour. And I was very proud when mine took 1st place in the category, woot!
Provided by MummaKat
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pastry for one 9" unbaked pie shell.
- Combine pears, lemon juice, sugar, and tapioca. Mix all together and turn into pastry-lined pie plate.
- Prepare topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle crumbs on top of pear mixture.
- Bake at 400F for 10 minutes. Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.
PEAR CRUMBLE PIE
This pear pie is a succulent baked dessert with a sweet crumble topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
- In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
- Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.
Nutrition Facts : Calories 340, Carbohydrate 64 g, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 100 mg
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