JOANNA GAINES SHARES THE PIE SHE'LL BE MAKING THIS SEASON
POPSUGAR is excited to present this pear-cranberry deep-dish pie recipe, which appeared in the first issue of Magnolia Journal, a quarterly magazine by Chip
Provided by Joanna Gaines
Categories Pies/Tarts, Desserts
Time 2h15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. In an extra-large bowl, combine granulated sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat.
- Prepare pastry for double-crust pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 13 inches in diameter. Fold the pastry into quarters. Unfold the pastry into a 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Transfer pear mixture into the pastry-lined pie plate. Trim pastry even with pie plate rim.
- Roll remaining ball into a 12-inch-diameter circle. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings. Sprinkle with coarse sugar.
- Place pie plate on a foil-lined baking sheet. If desired, sprinkle with coarse sugar. Bake 65 to 70 minutes or until filling is bubbly. Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.
PEAR-CRANBERRY DEEP-DISH PIE
When the autumn crop of fresh pears arrives at your market, it's the perfect time to bake this lovely cranberry-studded, single-crust pie. Pears are prime for baking when just barely soft to the touch on their stem ends.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. In a very large bowl combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to an ungreased 2-quart round baking dish or casserole.
- On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1 inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts on the pastry, leaving openings for air to vent.
- Place baking dish or casserole on a foil-lined baking sheet. If desired, sprinkle with demerara sugar. Bake, uncovered, for 55 to 60 minutes or until pear mixture is bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or cool completely before serving.) Pastry
- In a medium bowl stir together cake flour, whole wheat flour, and salt. Using a pastry blender, cut in chilled butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.
Nutrition Facts : Calories 169 kcal, Carbohydrate 34 g, Protein 2 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 16 g, Fat 4 g, UnsaturatedFat 2 g
DEEP DISH PEACH PIE
This pie slices beautifully and has a delicious peach filling, but the real star is the crust -- crisp, crunchy and perfectly sweet.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 1 deep-dish pie
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
- For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
- Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
- Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
- Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.
DEEP-DISH SNICKERS PIE
Every bite of this over-the-top pie contains a blast of chocolate, nougat and peanut -- from the crust to the filling and topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
- Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
- For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
- Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
APPLE, PEAR AND CRANBERRY PIE
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g
DEEP-DISH PEAR/CRANBERRY PIE
This is such an easy-to-make pie. The only real work is in coring and slicing the pears, or mixing up the crust if you make your own. I use a refrigerated pie crust--I find them to be just as good as homemade in most cases.
Provided by Ellen Bales
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. In a very large bowl combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.
- 2. Transfer mixture to an ungreased 2-qt. baking dish or casserole.
- 3. Roll out the pastry dough and place on top of baking dish. Crimp edges and make slits in top. May brush top of crust with a little milk and sprinkle with some sugar.
- 4. Bake in a 375-degree oven, uncovered, for 55 to 60 minutes or until pear mixture is bubbly.
- 5. Cool pie about 30 minutes and serve warm.
WINTER VEGETABLE PIE
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
- Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
- Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Nutrition Facts : Calories 388 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY RASPBERRY PIE
Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 512 calories, Fat 24g fat (15g saturated fat), Cholesterol 83mg cholesterol, Sodium 320mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.
PEAR-CRANBERRY PIE WITH FAUX LATTICE
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
- On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
- Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
- Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
- To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
- Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
- Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
- Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.
DEEP DISH STRAWBERRY PIE
A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!
Provided by jenni
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 9h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
- Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
- Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
- Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
- Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
- Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
- Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g
PEAR-CRANBERRY PIE WITH CRUMB TOPPING
Make and share this Pear-Cranberry Pie With Crumb Topping recipe from Food.com.
Provided by MarraMamba
Categories Pie
Time 1h50m
Yield 1 pie
Number Of Ingredients 17
Steps:
- On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
- MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
- MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
- Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.
Nutrition Facts : Calories 4394.1, Fat 168.1, SaturatedFat 77.4, Cholesterol 457.7, Sodium 1910.2, Carbohydrate 706.7, Fiber 47, Sugar 400.5, Protein 40.6
DEEP DISH STRAWBERRY PIE
This Deep Dish Strawberry Pie recipe uses a ton of fresh strawberries and a simple homemade gelatin filling.
Provided by Michelle
Number Of Ingredients 7
Steps:
- Arrange 4-5 cups sliced fresh strawberries in pre-baked pie shell.
- Add ginger ale, mashed strawberries and sugar to medium sauce pan. Bring to boil.
- Reduce heat to low-medium. Mix water with corn starch, then dump water/corn starch paste into sauce pan. Allow to simmer on low for about 10 minutes, stirring frequently.
- Pour strawberry liquid over fresh strawberries in pie pan.
- Place in refrigerator for several hours, or ideally overnight to allow gelatin to set. Serve with whipped cream.
Nutrition Facts : ServingSize 8
DEEP DISH PEACH PIE
Make and share this Deep Dish Peach Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- juice over peach slices in large bowl.
- Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
- Add to peaches.
- Toss until evenly coated.
- Spread in 1 1/2 quart baking dish.
- Dot with butter.
- Roll out pastry to to cover dish with 1 1/2 inch overhang.
- Press pastry to edge of dish and flute edge.
- Cut 3 vents in top.
- Sprinkle with remaining sugar.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
- Serve with whipped cream.
- Preheat oven to 450 degrees
PEAR-CRANBERRY PIE WITH FAUX LATTICE
Rather than weaving strips of dough under and over one another, the latticelike design for this pie is formed by cutting squares from a round of rolled-out pâte brisée. The cutouts are arranged around the edge of the pie plate, in overlapping fashion, for a striking frame.
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch deep-dish pie plate; trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
- On lightly floured parchment, roll out remaining disk of dough as in step 1. Top with an inverted 9-inch pie plate, and gently press to make a light indentation. Using a 1-inch square cutter, cut lattice pattern out of round, leaving at least 1/2 inch between cutouts and edge of indented round. Transfer squares to a parchment-lined rimmed baking sheet. For partial squares where lattice meets edge, make a very light indentation with cutter, then cut out portion inside round with a paring knife.
- Using a paring knife, cut out the round, leaving an additional 1/2 inch dough beyond indented circle. Reroll scraps; cut out as many additional squares as possible, and transfer to baking sheet. Transfer parchment with cutout top to another baking sheet. Refrigerate both 30 minutes.
- Preheat oven to 375°F, with rack in lower position. Peel and core pears. Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
- In a bowl, toss together pears, cranberries, brown sugar, cornstarch, and salt. Pour into pie shell; gently press to make level. Dot with butter. Whisk together egg yolk and cream; lightly brush over edge of pie shell. Gently place another baking sheet on top of chilled lattice (still on parchment); carefully invert. Slide lattice on top of filling, centering; remove parchment. Gently press edges of crust to seal; trim dough, if necessary.
- Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping slightly. Lightly brush top of each square with egg wash as you work. Refrigerate 15 minutes. Bake pie on a parchment-lined baking sheet until crust is golden brown and juices are bubbling, about 90 minutes. (Tent with foil if crust browns too quickly.) Let cool on a wire rack 5 minutes.
- Meanwhile, heat preserves in a saucepan over medium until loose. Pass through a fine sieve into a bowl. Brush warm pie all over with glaze. Let pie cool completely on wire rack.
DEEP-DISH PEAR-CRANBERRY PIE
Discover the goodness of our Deep-Dish Pear-Cranberry Pie with just one bite! Follow this recipe for a sweet, tangy pear-cranberry pie with a flaky crust.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix 1-1/2 cups flour, baking powder and 1/2 tsp. cinnamon in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
- Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place onto bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, remaining flour and remaining cinnamon in large bowl. Add pears and cranberries; toss lightly. Spoon into pastry shell; dot with remaining butter.
- Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
- Bake 35 to 40 min. or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
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- Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
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- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
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