CREAMY PEAR PIE
Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!
Provided by Jen Cowan
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
- In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 40.4 g, Cholesterol 20.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 154.5 mg, Sugar 19.8 g
CREAMY PEAR PIE
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
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.
NO PAN PEAR PIE
Steps:
- Heat oven to 400 degrees F. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.
- Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
- Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
- Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
- Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
- Remove from the sheet pan immediately and cool on pie rack.
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
PEAR SOUR CREAM PIE
Fresh pears are used in this delicious sour cream pie. It's to die for!
Provided by therapflu
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.
- Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.
- While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl.
- Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 85.5 g, Cholesterol 73.3 mg, Fat 29.4 g, Fiber 6.8 g, Protein 7.9 g, SaturatedFat 14 g, Sodium 355.3 mg, Sugar 41.8 g
PEAR CREAM PIE
Cooked pears get paired with a creamy filling in this prize-winning lattice-topped pie.
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 450°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Baked Shell. Bake 9 to 11 minutes or until light brown.
- Cut second crust into 1/2-inch-wide strips. Line large cookie sheet with cooking parchment paper. On cookie sheet, weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
- Meanwhile, place pears in large saucepan; sprinkle with lemon juice. Add 3/4 cup sugar and the water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking cream filling.
- In medium saucepan, beat egg yolks with whisk or fork. Stir in 1 cup sugar. Add cornstarch and salt; mix well. Stir in 1 1/4 cups milk, the evaporated milk and 1 1/2 teaspoons vanilla until blended. Stir in butter. Cook and stir over medium heat until thick and bubbly.
- Spread fruit filling in cooled baked shell. Spread cream filling over top. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
- In chilled medium bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (do not overbeat). Pipe whipped cream around edge of pie, or garnish as desired. Store covered in refrigerator.
Nutrition Facts : Calories 690, Carbohydrate 95 g, Cholesterol 145 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 63 g, TransFat 1/2 g
CREAMY PEAR PIE
This recipe came from my neighbor. It is pretty tasty almost custard like. I liked it better warm then cold. I think it would be great with peaches and a graham cracker crust - possibly a bit more spice or extract. I would possibly add more topping as well.
Provided by Ceezie
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
- In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Nutrition Facts : Calories 2478.9, Fat 129.4, SaturatedFat 56, Cholesterol 180.7, Sodium 1338.1, Carbohydrate 317.8, Fiber 27.8, Sugar 165.4, Protein 23.3
SOUR CREAM PEAR PIE
This pie is so different and subtle.....pears have.... as you know such a delicate flavor. you can easily lose that if the ingredients are too strong...well in this recipe the taste of fresh pears shine through......it is a favorite when good pears are in season....try it and enjoy
Provided by TERRI 2
Categories Dessert
Time 1h10m
Yield 1 PIE, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust.
- bake 25 minutes.
- while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely.
- enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.
Nutrition Facts : Calories 506.6, Fat 26.6, SaturatedFat 12.6, Cholesterol 72.5, Sodium 268.9, Carbohydrate 63.6, Fiber 3, Sugar 39, Protein 5.2
PEAR PIE
Apple pie is delicious but have you ever tasted Pear Pie? It's like apple pie, only better. Dripping with cinnamon and sugar and wrapped in a buttery, flaky crust, this pear pie is all you are ever going to look for in a pie. I promise!
Provided by Janelle
Time 5h
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F
- Spray a deep dish pie pan with nonstick spray.
- In a medium sized bowl, combine sugar, flour, salt, cinnamon and lemon zest. Mix well.
- Toss pealed and chopped pears into sugar mixture until well coated.
- Line a deep dish pie plate with single crust.
- Place pear mixture into pie crust.
- Dot with butter & lemon juice.
- Top with second pie crust and seal edges.
- Cut slits on the top
- Bake for 10 minutes.
- Reduce oven temperature to 350*F and bake for an additional 35 - 40 minutes or until crust is golden.
Nutrition Facts : Calories 335 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 336 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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