Prickly Pear And Peach Walnut Pie Recipes

PEAR-WALNUT CRUMBLE PIE

Steps:

• Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, lightly toss pears and remaining pie ingredients. If pears are very juicy, add additional 1 tablespoon flour. Spoon into crust-lined plate.
• In medium bowl, mix 1/2 cup flour, the brown sugar, cinnamon, ginger and nutmeg. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in walnuts. Spoon over pear mixture.
• Cover crust edge with strips of foil to prevent excessive browning. Bake 35 to 45 minutes or until topping is golden brown. Cool at least 30 minutes before serving. Serve warm or cool.

"PRICKLY PEAR AND PEACH" WALNUT PIE

Steps:

• Prepare this ahead of time. https://www.justapinch.com/recipes/dessert/pie/sugar-and-spice-pie-crust.html?p=1
• To prepare a prickly pear, either sand the outside of the pear or if you bought it in the grocery store, they already do this. I do not, so I run the risk of getting little thorns in my hand. You can wear a glove also, but I do not.
• Cut the top and bottom of the pear and make an incision along the side, about a quarter if an inch deep. Peel off skin.
• Dice fruit. You may remove seeds, but they are edible. It will greatly reduce your amount of fruit, but I prefer to do so. It is not necessary.
• In a mixing bowl, mix all the fruit ingredients in a bowl. Set aside for 20 minutes, allow the fruit to macerate and the flavors to marry.
• In a separate mixing bowl, add all the walnut ingredients, stir well.
• In a greased pie dish, place the bottom of your crust. Then dump in all the fruit filling. Spread evenly. Top with the walnut layer.
• Place the top of your crust on. Paint the exposed crust with egg white and sprinkle on additional turbinado sugar. I also did a Mickey Mouse motif and added orange sugar for the fall.
• Cover entire pie with tin foil. Place in a a 350F oven for 30 minutes. Then remove foil and bake for an additional 10-15 minutes, until a nice golden brown pit crust is accomplished.

JAYNE'S PEACH-PEAR PIE

Steps:

• In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.

WALNUT PEAR PIE

Steps:

• Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
• Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
• Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
• Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.

PEAR, FIG, AND WALNUT PIE

Steps:

• Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
• Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
• Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.
• Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.