PEAR BUTTERSCOTCH PIE
Provided by Melissa Roberts
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet on middle rack of oven and preheat oven to 425°F.
- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
BUTTERSCOTCH PEARS
This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g 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
PEAR BUTTERSCOTCH PIE
This is by Melissa Roberts from Gourmet September 2009. This makes a very yummy pie and is a nice change from apple.
Provided by Queen Dana
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put a baking sheet on middle rack of oven and preheat oven to 425°F.
- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
BUTTERSCOTCH PIE
This is my ex mother in law's recipe and it is delicious. My ex husband always requested it for his birthday instead of cake.
Provided by MarieRynr
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the brown sugar, flour and salt in the top of a double boiler.
- Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
- Let cook 20 minutes, stirring occasionally.
- Beat 2 egg yolks.
- Temper them with a little of the hot mixture, then stir them into the pudding.
- Cook 5 minutes longer.
- Remove from heat.
- Add the vanilla, then pour into the prepared pie shell.
- Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
- Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.
Nutrition Facts : Calories 469.9, Fat 18.9, SaturatedFat 7.4, Cholesterol 92.1, Sodium 655.2, Carbohydrate 68.3, Fiber 0.7, Sugar 43.9, Protein 7.5
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