FRESH PEAR PIE
Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 445 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 301mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.
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
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
PATCHWORK ORCHARD PIE
Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pears
Provided by Good Food team
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 10
Steps:
- Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
- Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
- Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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FLAKY PEAR PIE RECIPE - GRANT ACHATZ - FOOD & WINE
From foodandwine.com
5/5 (566)Total Time 2 hrs 10 minsAuthor Grant Achatz
- In a large bowl, mix the flour with the salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle on the ice water and mix lightly with a fork. Gently knead the dough until it just comes together. Cut the dough in half and flatten each piece into a disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
- Preheat the oven to 350°. In a large bowl, stir together the sugar, flour, cinnamon and cloves. Add the pears and toss to coat.
- On a lightly floured work surface, roll out 1 disk of dough to an 11 1/2-inch round. Fit the dough into a 10-inch aluminum pie pan without stretching. Roll out the second disk of dough to an 11-inch round. Transfer the pear filling to the pie pan and arrange the slices so there are no gaps. Dot the pears with the butter. Cover the pie with the top crust and press all around the edge to seal. Trim any overhang and crimp the edge decoratively.
- In a bowl, mix the milk, sugar and butter and brush this glaze over the pie. With a small knife, make 5 evenly spaced slits in the top crust.
EASY PEAR PIE RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (6)Total Time 3 hrsCategory DessertCalories 246 per serving
- Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
- Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
- Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
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