Apple Pear Ginger Pie Food

PEAR-GINGER PIE

Steps:

• Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
• Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
• Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
• Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

SPICED PEAR & APPLE PIE

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

APPLE GINGER PIE

Steps:

• Heat oven to 400°F.
• Combine all crust ingredients except 1/3 cup butter and water in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until moistened.
• Shape dough into a ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Crimp or flute edge. Refrigerate while preparing filling.
• Combine all filling ingredients except apples in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
• Combine all streusel ingredients except 1/4 cup butter in bowl. Cut in 1/4 cup butter using pastry blender or fork until mixture resembles coarse crumbs; sprinkle evenly over filling. Cover edge of crust with 2-inch strip aluminum foil.
• Bake 30 minutes; remove foil. Continue baking 10-12 minutes or until crust is lightly browned and juice begins to bubble through streusel. Cool 1 hour.
• Serve warm with ice cream, if desired.

APPLE, PEAR AND CRANBERRY 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, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
• In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
• Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

SPICED APPLE AND PEAR PIE

Steps:

• Dough:
• Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
• Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
• Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
• Filling:
• Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
• Form the pie:
• Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
• Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
• Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
• Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
• Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

APPLE PEAR PIE

Steps:

• 1. Pre-heat oven to 375 degrees.In a medium saucepan add the pears, apples, butter minus 2 tablespoons, vanilla, 1/2 teaspoon cinnamon, and both sugars (minus 2 tablespoons of the white).
• 2. Boil for 25 minutes.
• 3. Pour into pie crust.
• 4. Then top with the second crust. Put in your air holes wherever you want. Bake for 10 minutes.
• 5. Add the rest of the sugar, a pinch of cinnamon, and butter in a small saucepan.
• 6. Heat until melted.
• 7. Brush onto the half-baked pie.
• 8. Then put back into the oven and bake for 25 minutes more or until golden brown.
• 9. Let cool and serve.
• 10. Tip: Serve with vanilla ice cream if you want to serve hot.

APPLE PEAR GINGER PIE

Steps:

• 1. Preheat oven to 450 degrees. Make your favorite double pie recipe or use mine. Divide pastry in half Roll out your bottom pastry and line a 9 inch pie plate. Sprinkle your chopped nuts and candied ginger over the crust. Mix your peeled apples and pears together in a large bowl. Set aside. In a small bowl mix the sugars, flour, lemon peel ,ground ginger & salt.Mix with prepared fruit and turn into your pie plate covering the candies ginger and nuts. Sprinkle the filling with the lemon juice and dot with the tbsp of butter. Cover with top crust. Seal edges and prick or slit top all over for steam to escape. Bake at 450 for for 15 mins. Reduce heat to 350 and continue baking 40 to 45 until golden brown and fruit is bubbling through slits.
• 2. Cool and enjoy!! We had organic vanilla yogurt on top!! Yummy!!
• 3. Double Pastry: Combine flour and salt. Cut in room temperature shortening until it resembles peas. Beat egg, water and vinegar together. Add to flour and mix with a fork until mixture is moistened. DO NOT OVERWORK. It will make it tough. Divide dough in half and shape each in a ball. I always put a sheet of wax paper on my counter , put the dough in the middle, cover with another sheet of wax paper and roll out. I remove the top layer of wax paper, flip the crust over into the pie plate and peel off the wax paper. Discard. Repeat for top crust.

APPLE-PEAR CRUMBLE PIE

Steps:

• Heat oven to 375ºF.
• Mix wafer crumbs, brown sugar and butter until blended.
• Place pie crust in 9-inch pie plate sprayed with cooking spray. Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in crust; sprinkle with remaining crumb mixture.
• Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool.
• Serve topped with COOL WHIP.

LIGHTER APPLE & PEAR PIE

Steps:

• Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
• Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
• Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.

APPLE-PEAR LATTICE PIE

Steps:

• Preheat the oven to 375 ̊. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan; gently press against the sides of the pan. Tuck the excess dough underneath itself.
• In a large bowl, mix the apples, pears, lemon juice, granulated sugar, flour and salt. Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into twelve 1-inch-wide strips; discard both of the short ends.
• Pour the fruit mixture into the pie crust. Arrange 5 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp the crust edges with your fingers. Brush the dough with the beaten egg and sprinkle with the coarse sugar.
• Cover the crust edges with strips of foil and bake the pie for 25 minutes. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. (Cover the edges with foil again if the crust is getting too dark.) Allow to cool for 20 minutes before serving.

GINGER PEAR PIE

Steps:

• In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

FRESH PEAR AND APPLE PIE

Steps:

• Preheat oven to 350 degrees
• apples and pears.
• Place in large bowl and toss with lime juice.
• Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
• Toss with apple and pear slices until coated.
• Turn into a 9x1-1/2 inch deep dish pie plate.
• Dot with butter.
• Roll out pastry for top crust.
• Cut slits to vent steam during baking and place over filling.
• Seal and flute edges.
• Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

CARAMELIZED APPLE AND PEAR PIE

Steps:

• Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
• Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
• Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.
• Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
• Cool pie on rack. Serve warm or at room temperature with ice cream.