PEAR-BLACKBERRY PIE WITH CARDAMOM
Make and share this Pear-Blackberry Pie With Cardamom recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Core and slice the pears.
- In a large bowl, mix the pears and remaining filling ingredients together.
- Pour filling into prepared pie shell.
- Make the topping: add the sugar, flour, and cardamom to a food processor; pulse to combine.
- Add in the butter; mix until the topping comes together into crumbs.
- Add crumbs to the top of the pie, starting in the middle and spreading to 1 ½ inches from the edge.
- Bake 1 hour and 20 minutes (tent crust edges with foil if start to get too brown).
- Let the pie cool completely before serving.
Nutrition Facts : Calories 474.9, Fat 14.2, SaturatedFat 5, Cholesterol 10.2, Sodium 158.7, Carbohydrate 86.3, Fiber 7, Sugar 50.3, Protein 3.8
PEAR-BLACKBERRY CRISP
I love making this recipe in the fall when I have an abundance of fresh pears from a nearby orchard. The unique combination of pears and blackberries really makes this dessert special. -Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.
Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 228mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 7g fiber), Protein 4g protein.
STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Steps:
- For crust:
- Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
- Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
- Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
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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PEAR AND BLACKBERRY PIE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dessert
- 1. For the dough, pulse flour, sugar and salt in a food processor. Add butter and pulse until it is in small pea-sized pieces. Beat egg and 3 tablespoons of water together, add to butter and pulse 1 to 2 times, but don't let the dough form into a ball in the machine. Turn dough onto a bench, form into a ball then wrap with plastic and chill for 1 hour.
- 2. Peel, core and slice pears into 2cm slices. Squeeze lemon juice over the fruit and toss with sugar, salt and nutmeg.
- 3. Melt butter in a pot over medium heat. Add fruit and cook, stirring until sugar dissolves and juices simmer, about 2 minutes. Evenly mix the flour into the fruit and cook about a minute more to thicken the juices slightly. Stir in the vanilla, blackberries and lemon zest and remove from heat.
- 4. To make the pie, preheat oven to 175C and lightly dust a work surface with flour. Roll a bit more than half the dough into a 28-centimetre circle. Line a 23-centimetre foil pie pan, trimming so it hangs about 1cm over the edge. Fill shell with cooked fruit so it mounds slightly in the centre. Roll remaining dough into a 31-centimetre circle. Brush crust rim with some egg. Roll dough onto the rolling pin and unroll over the fruit so it hangs over the edge of the pie pan by about 1cm. Press edges together to seal. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression all the way round then refrigerate the pie for at least 20 minutes.
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