RIESLING POACHED PEAR PIE
Riesling poached pears are backed atop a frangipane filling (franipane is a filling made from almonds and used in all sorts of pastries). Fanning of the pears before baking creates a very attractive top for this pie. **If crust edges start to get too brown cover them with foil.** This is a pretty and tasty that I would not recommend for someone with limited baking skills to attempt. This is my version of Hannaford fresh Magazines 2008 recipe.
Provided by Debbwl
Categories Dessert
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.
- While pie shell is baking add lemon juice to water in a large bowl. Peal, halve and core pear; placing in bowl of lemon water as you go. Leave pears to sit in lemon water.
- Combine wine, 1 1/2 cups sugar and sliced lemon in large heavy saucepan and bring to boil over high heat, stirring to dissolve sugar. Once the syrup boils, teduce heat and keep at a simmer.
- Drain pears and discard lemon water. Add pears to the simmering syrup. Poach for 5 minutes turn over and poach 5 more minutes. Remove pears from syrup and place on paper towels to drain.
- Let syrup continue to simmer for about 20 minutes till reduced to 1 cup, set aside to cool.
- While syrup simmers make frangipane by combining almonds with 1/4 cup of sugar in a food processor and process until very finely ground. Add flour and pulse until well combind. Set aside.
- Preheat oven to 350°F.
- In a large bowl, use an electric mixter on medium high to beat butter and 1/4 cup sugar until fluffy. Add eggs one at a time, beating well after each egg. Beat in vanilla and almond extract and cooled poaching syrup. Reduce mixer speed to low, add ground almond mixture and mix just until combined.
- Spread the frangipane into the pie crust.
- Fan the pears by making 1/4 inch wide slices without cuting through top of pear and then gently pressing to creat the fan.
- Very carefuly place 7 (other 5 halves are for serving) of the pear halvs on top of the frangipane (a spatula helps to gently slide them on) with the top of the pears to the center of the pie.
- Bake for 50 to 55 minutes, until frangipane is puffed, golden and solid to the touch. **If crust edges start to get too brown cover them with foil.** Cool on a wire rack.
- To serve place place a slice of pie and a 1/2 of a pear fan (1/4 of a pear) on each plate and drizzel with syrup.
Nutrition Facts : Calories 450.9, Fat 15.2, SaturatedFat 5.2, Cholesterol 55.5, Sodium 25.4, Carbohydrate 67.2, Fiber 5.7, Sugar 52.5, Protein 5.4
MORAGA PEAR PIE
I have a pear tree and gave some pears to my neighbor and in return she baked me this wonderful pie. She got the recipe from the internet and I would like to share it with you. Adapted from The Great Book of Pears by Barbara Jeanne Flores. Serves 6. This blue ribbon recipe comes from 82 year-old Jean Podell who won Moraga, California's pear recipe contest. The town, which was built in the last hundred years on Bartlett orchards, still has many producing trees along its bike trail and open spaces. In 1999, Moraga organized a community harvest and its first annual Moraga Pear Festival to celebrate its history
Provided by Chef yogi 77703
Categories Pie
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Fill the pie shell with the pear slices. For an open-face pie, arrange the slices in circular spirals.
- In a small bowl, beat together the sugar, butter, flour and eggs. Pour over the pears.
- Place the pie on a cookie sheet and bake for 15 minutes.
- Reduce the oven temperature to 350 and bake 1 hour.
- Cover loosely with foil to prevent over browning during the last half hour of cooking time.
- Serve warm.
Nutrition Facts : Calories 494.9, Fat 19.6, SaturatedFat 7.9, Cholesterol 90.8, Sodium 235.6, Carbohydrate 78.1, Fiber 6.6, Sugar 50.7, Protein 5.2
PARTRIDGE IN A PEAR TREE PIE
Make and share this Partridge in a Pear Tree Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F
- In a mixing bowl, combine cranberry sauce, orange zest, raisins and pecans.
- In pastry-lined pie plate, spread one half of filling.
- Arrange pears, cut side down, in spiral fashion, on filling.
- Spread with remaining filling exposing the cheek of the pear.
- From remaining pastry, cut design of partridge in tree.
- Arrange on top of pie.
- Bake for 20 to 25 minutes or until pastry is golden brown.
Nutrition Facts : Calories 479.9, Fat 22.5, SaturatedFat 4.4, Sodium 254.4, Carbohydrate 69.2, Fiber 5.5, Sugar 40.1, Protein 4.7
SCRUMPTIOUS PEAR PIE
My MIL gave this recipe to me years ago. It's always been a huge hit with my family. Hope you enjoy it!
Provided by Dreamgoddess
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine pears, sugar, flour, vanilla, and 1/2 stick melted butter.
- Pour in one pie shell.
- Cover with the other pie shell.
- Sprinkle with sugar and remaining 1/2 stick melted butter.
- Bake at 400 degrees for 45 minutes.
MINCEMEAT PEAR PIE
When it comes to mincemeat, my collection is almost endless, & the same goes for pies! For this pie, sometimes instead of chopping the pears, I slice them lengthwise.
Provided by Sydney Mike
Categories Pie
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Prepare pastry for a 2-crust, 9 1/2" deep dish pie.
- In large bowl, combine mince, pears, nuts, zest & ginger, then spoon into prepared pie shell.
- Top with 2nd crust, then flute & cut several slits in top.
- Sprinkle with sugar & bake 35-45 minutes, until golden brown.
- If necessary, cover edges with foil to keep from over-browning or burning.
Nutrition Facts : Calories 461.7, Fat 15.9, SaturatedFat 3.4, Sodium 212.1, Carbohydrate 77.6, Fiber 4, Sugar 42.4, Protein 3.6
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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