PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
CARAMEL PEAR PIE
A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.
CARAMEL PEAR PIE
Make and share this Caramel Pear Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add together in a large bowl, the pears and lemon juice; toss.
- In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
- Add to pears; stir gently to mix well.
- Let stand for 15 minutes.
- Pour mixture into the pastry shell.
- In a bowl, mix the oats, flour, and remaining sugar.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle over pears.
- Bake at 400 degrees for 45 minutes.
- In a saucepan, melt caramels with milk, over low heat.
- Stir until smooth.
- Add pecans.
- Drizzle over pie.
- Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
- Cool pie on a wire rack.
CARAMEL PEAR CRUMBLE
This is the first recipe I turn to after my mother shares juicy pears from her orchard. The down-home flavor of the not-too-sweet dessert is a welcomed alternative to apple crisp. Its crumbly topping and hint to caramel keep friends asking for more. -Karen Ann Bland Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish., In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture., Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired.
Nutrition Facts : Calories 598 calories, Fat 19g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 253mg sodium, Carbohydrate 103g carbohydrate (67g sugars, Fiber 5g fiber), Protein 7g protein.
PEAR CRUMB PIE
"My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies," relates Cathy Cremers of Pottstown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 459 calories, Fat 20g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 271mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
GINGERSNAP CRUMB PEAR PIE
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.
PEAR CARAMEL CRUMB PIE
I wanted to make a pear pie with a pecan crumb topping, but sometimes the sweetness of such a topping can make a plain fruit filling seem tart. Inspiration came from a jar of pear cinnamon caramel dessert sauce I had in my fridge. The flavors blend perfectly, and the pecans give a nice crunch to the topping. We also have heart-health issues in my family, so unlike most crumb recipes, this one doesn't use butter.
Provided by akageorge
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F for 9-inch or 10-inch pie (350 F if using smaller or dark metal pan).
- Prepare pie crust, crimping edges. Sprinkle with sugar, gently shaking pan if necessary to get sugar up sides of crust. Sprinkle lightly with 1/4 teaspoon cinnamon. Set aside.
- Peel, core and chop pears. Sprinkle with lemon juice and 1 tablespoon flour and toss to distribute. Dump into crust and smooth with spatula.
- Mix pecans, brown sugar, remaining flour, salt and remaining cinnamon. Set aside.
- Warm caramel sauce in microwave, in 15-second increments, until thin and pourable. Drizzle over top of pears so surface is covered.
- Spread pecan mixture evenly over caramel sauce. Decorate with cutouts from leftover pie dough, if desired.
- Bake 1 hour, or until filling bubbles and crust is browned.
- Let cool completely before slicing as filling will be very juicy.
Nutrition Facts : Calories 338.6, Fat 12.9, SaturatedFat 2.4, Cholesterol 0.1, Sodium 236.4, Carbohydrate 56.5, Fiber 6.2, Sugar 26.1, Protein 3.2
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- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Combine oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan (see note below); trim overhang to one inch and crimp edges. Chill in the freezer for 30 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a small bowl. Melt butter in a large skillet; add pears and cook over medium-high heat until slightly tender. Use a slotted spoon to transfer pears to a large bowl, leaving the juices behind. Allow the pears to cool for 15 minutes before sprinkling with sugar mixture. Gently toss together until combined.
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