Almond Topped Pear Pie Food

ALMOND-PEAR PIE

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.

ALMOND PEAR TART

Steps:

• On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

ALMOND-TOPPED PEAR PIE

Steps:

• Combine the cornstarch, ginger and salt in a large bowl.
• Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
• Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell.
• Prepare the Almond Topping: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. Sprinkle over the pears.
• Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake an additional 60 minutes or until the topping and crust are golden brown. (Ovens vary greatly, so use your best judgement on total baking time.).
• Cool on a wire rack.

PEAR & ALMOND FLAPJACK TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
• Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
• Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears - push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.

PEAR TARTE - MEDIEVAL PEAR PIE

Steps:

• Preheat oven to 400 degrees.
• Combine wine and 1 cup sugar in large heavy pot over medium heat.
• Stir until sugar dissolved.
• Add cinnamon and cloves.
• Peel pears, cut in half from top to bottom and remove core.
• Add pears to wine mixture and cook for about 5-7 minutes or until pears are just tender.
• Remove pears from syrup.
• Turn up heat on wine and bring to a rolling boil.
• Place bottom crust into pie pan.
• Top with sliced pears.
• Sprinkle pears with ¼ Cup sugar.
• Remove spices from wine syrup.
• Add 1 Tsp rose water to wine syrup mix well.
• Take 1/3 C of wine syrup and pour over pears.
• Place top crust on pie sealing edges by folding crust over edge of the bottom crust and pressing.
• Cut vent hole into center of pie and place pie on center rack in oven.
• Bake for 20 minutes then remove from oven.
• Melt 1 Tbsp butter and ½ tsp rose water then brush this mixture on top of pie.
• Sprinkle with tablespoon of sugar and return to oven.
• Bake for another 20 minutes or until pie is golden brown.

PEAR CRUMBLE PIE

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.