Pear Pie With Cardamon Cream Recipes

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SPICED PEAR PIE



Spiced Pear Pie image

This Spiced Pear Pie is the perfect end to a fall supper! Top with a dollop of vanilla whipped cream.

Provided by Erica Kastner

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

1 recipe for a double-crust pie crust ((see note))
3 tbsp all-purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pinch cardamom
1 tsp vanilla extract
2 tbsp unrefined cane sugar, (divided)
1/8 tsp unrefined salt
2 1/2 pounds ripe but still firm pears, cored and thinly sliced ((about 10 small pears))
1 tbsp heavy cream, (for brushing crust)
homemade whipped cream, (for serving, optional)

Steps:

  • Preheat oven to 425 degrees F.
  • In a small bowl, whisk together the flour, spices, salt, and 1 tablespoon of the sugar. In a large bowl, toss the pears with the vanilla and flour/spice mixture.
  • Roll out half of the pie dough and line a pie dish with it. Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust. Pour the pear mixture on top. Roll out the other half of the pie dough and place it on top of the crust. Trim and crimp the edges.
  • Brush the top of the crust with the heavy cream. Place pie on a rimmed baking sheet.
  • Bake in preheated 425 degree oven for 20 minutes. Lower the temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbly, about 50-60 minutes. Tent with foil or a pie crust shield if the crust browns too quickly before the pie is done baking.
  • Remove from oven and cool in the pie pan on a cooling rack for a minimum of 2 hours before slicing. Serve with whipped cream if desired.

Nutrition Facts : Calories 565 kcal, ServingSize 1 serving

PEAR-CARDAMOM PIE WITH ALMOND CRUST



Pear-Cardamom Pie with Almond Crust image

Categories     Dessert     Bake     Pear     Almond     Vanilla     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
2 3/4 cups all purpose flour
1 7-ounce package marzipan or almond paste, coarsely crumbled
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (about) pear nectar
1/2 teaspoon almond extract
For filling
1/3 cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
1/4 teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1/2- to 3/4-inch-thick wedges
2 tablespoons pear nectar
1 egg, beaten to blend (for glaze)
1 tablespoon sugar

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.

PEAR-BLACKBERRY PIE WITH CARDAMOM



Pear-Blackberry Pie With Cardamom image

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

1 unbaked 9-inch pie shell
4 fresh pears, unpeeled (Bartlett)
1 1/2 cups fresh blackberries
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
3/4 cup sugar
1/4 cup cornstarch
6 tablespoons sugar
1/2 cup pastry flour
1/2 teaspoon ground cardamom
2 tablespoons cold unsalted butter

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

HAZELNUT, PEAR AND CARDAMOM TART



Hazelnut, Pear and Cardamom Tart image

This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 4h

Yield One 11-inch tart (about 10 servings)

Number Of Ingredients 9

Shortcut Pie Crust (see recipe)
10 ounces/285 grams whole raw hazelnuts
2 tablespoons all-purpose flour
12 cardamom pods
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cups/300 grams granulated sugar
3 large eggs
3 very ripe Anjou or Bartlett pears (about 1 1/2 pounds), each peeled, cored and cut lengthwise into 6 wedges
Crème fraîche, for serving

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
  • Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
  • In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
  • While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
  • Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
  • Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

CREAMY PEAR PIE



Creamy Pear Pie image

There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups sliced peeled pears
1/3 cup sugar
2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 unbaked pie pastry (9 inches)
TOPPING:
1/4 cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons brown sugar

Steps:

  • In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH PEAR PIE



Fresh Pear Pie image

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

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

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

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