PEAR AND ALMOND IMPOSSIBLE PIE
Pear and almond impossible pie is super quick to put together.
Provided by Recipe Winners
Categories Desserts
Time 45m
Number Of Ingredients 10
Steps:
- preheat oven to 180c (355f) on bake, not fan forced
- lightly butter a 24cm (9 1/2 inch) pie dish
- sift flour and cinnamon together into a large bowl
- add sugar, coconut, milk and beaten eggs, melted butter, and syrup and mix to combine
- fold through chopped pear pieces
- pour into prepared dish
- sprinkle with almonds
- bake for 35-40 minutes until golden brown and set
- remove from oven and serve either hot, or cold.
- enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ALMOND-PEAR PIE
Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
- In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
- Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.
Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g
ALMOND, PEAR AND CHERRY POCKET PIES
Provided by Anne Thornton, Host of Dessert First
Time 2h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR-CARDAMOM PIE WITH ALMOND CRUST
Steps:
- Make crust:
- Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
- Make filling:
- Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
- Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.
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- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and flavorings., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork., Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes.
- Remove it from the oven., To make the filling: Beat together the butter, salt, sugar, flour, and almond extract., Beat in the eggs, then add the almond flour, stirring just to combine., To assemble the tart: Spread the filling in the bottom of the crust., Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices.
- Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other.
- Press them down gently to adhere., Brush the pears with melted butter and sprinkle with white sparkling sugar., Bake the tart for 40 to 45 minutes, until the top is lightly browned.
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