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
BUTTERMILK-CARDAMOM PIE
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes from cookbook author (and Martha's longtime friend) Sara Foster, who learned it from her mother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 18
Steps:
- Crust: In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingers, cut in shortening and butter until mixture resembles coarse meal, with pea- to almond-size pieces of butter and a few larger chunks remaining (work quickly so that butter and shortening remain cold).
- In a small bowl, beat egg with 1/3 cup water and vinegar. Pour egg mixture around edges of flour mixture while working it in with a fork, just until dough starts to clump together. Add more water, 1 tablespoon at a time, if needed. Do not overmix. Lightly dust your hands and work surface with flour. Turn dough out onto surface and press it together. Divide dough in half, shape each half into a flat disk, and wrap in plastic. Refrigerate at least 30 minutes and up to 3 days.
- Place one disk of dough on a lightly floured surface (reserve remaining disk for another use). If dough is too firm, let stand 5 to 10 minutes before rolling. Dust a rolling pin with flour and roll out dough into a 12-inch round, about 1/8 inch thick. Brush off any excess flour after rolling. Fold dough in half or gently roll it up around rolling pin and lift to place in a 9-inch pie dish. Press dough lightly into bottom and up sides of dish. Using kitchen shears or a paring knife, trim to a 1/2-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Cover with plastic. Refrigerate or freeze at least 30 minutes.
- Preheat oven to 375 degrees with racks in center and lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake on lower rack 10 to 15 minutes. Remove beans or rice and parchment; bake on center rack until golden brown, about 5 minutes more. Transfer to a wire rack and immediately brush very lightly with egg white. Reduce oven temperature to 350 degrees.
- Filling: In a large bowl, whisk together sugar, flour, nutmeg, cardamom, and salt. In a small saucepan, heat butter and vanilla seeds over low, stirring occasionally, until butter is melted. Add butter mixture to sugar mixture and stir until thoroughly combined. Add eggs, one at a time, whisking after each addition. Whisk in buttermilk until smooth and well blended.
- Pour filling into warm crust. Place pie dish on a rimmed baking sheet; bake on center rack, rotating halfway through, until filling is set around edges but wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to a wire rack; let cool at least 1 hour before serving.
PEAR TART WITH ALMOND SHORTBREAD CRUST
Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie
Provided by Dienia B.
Categories Tarts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- pie crust
- Process in food processor; add egg yolk last.
- pat into pie shell was oily
- Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
- Add golden syrup with cream or 1/2 and 1/2 and almond extract.
- Drain pears; place in bottom of pie pan.
- pour egg mixture over pears.
- Top with almond flakes.
- Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
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