PEAR-MINCE PIE
Make and share this Pear-Mince Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 11 ingredients.
- Bring to a boil; cook, uncovered, over low heat for 40 minutes or until thickened, stirring occasionally.
- Stir in brandy.
- Pour filling into a pastry-lined 9-inch pie plate; top with remaining pastry; trim edges; seal and flute.
- Cut slits in crust to allow steam to escape.
- Bake on the lower rack in a 425° oven for 15 minutes.
- Lower heat to 375° and bake 30 minutes.
Nutrition Facts : Calories 395.1, Fat 6.8, SaturatedFat 0.7, Sodium 112.5, Carbohydrate 84.3, Fiber 8.9, Sugar 62.9, Protein 3.3
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 AND RAISIN MINCE PIE WITH LATTICE CRUST
Categories Food Processor Fruit Dessert Bake Christmas Hanukkah Thanksgiving Rosh Hashanah/Yom Kippur Orange Dried Fruit Raisin Pear Spice Fall Winter Christmas Eve Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
- For filling:
- Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
- Bake pie until crust is golden and pears are tender, about 50 minutes; cool.
PEAR-CRANBERRY MINCEMEAT LATTICE PIE
Categories Berry Fruit Nut Dessert Bake Christmas Thanksgiving Cranberry Pear Walnut Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make mincemeat:
- Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
- Make pie:
- Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
- Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
- Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
- Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.
MINCE PIES
Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.
Provided by Regula Ysewijn
Number Of Ingredients 25
Steps:
- Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
- To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
- Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
- Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
- Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
- Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
- Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.
MINCEMEAT PEAR PIE
When it comes to mincemeat, my collection is almost endless, & the same goes for pies! For this pie, sometimes instead of chopping the pears, I slice them lengthwise.
Provided by Sydney Mike
Categories Pie
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Prepare pastry for a 2-crust, 9 1/2" deep dish pie.
- In large bowl, combine mince, pears, nuts, zest & ginger, then spoon into prepared pie shell.
- Top with 2nd crust, then flute & cut several slits in top.
- Sprinkle with sugar & bake 35-45 minutes, until golden brown.
- If necessary, cover edges with foil to keep from over-browning or burning.
Nutrition Facts : Calories 461.7, Fat 15.9, SaturatedFat 3.4, Sodium 212.1, Carbohydrate 77.6, Fiber 4, Sugar 42.4, Protein 3.6
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