Easy Pear Pie Filling Food

CARAMELIZED PEAR PIE FILLING

Steps:

• In a 2 quart saucepan combine diced pears, water and the juice of one lemon. Cook over medium-high heat, stirring occasionally for 8 minutes. Some of the pears will break down, but that's fine.
• In a separate bowl, combine brown sugar, cornstarch, cinnamon, and nutmeg. Whisk to combine. Pour over pears, and stir constantly until sauce thickens approximately 2 minutes.
• Remove from heat and let sit for 5 minutes.

FRESH PEAR PIE

Steps:

• In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

PEAR PIE

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.

EASY PIE FILLING

Steps:

• In a large microwave-safe bowl mix milk and egg yolks.
• Add the dry mix to the liquid and whisk together till smooth.
• Cook in microwave 5 minutes, stirring once.
• Cook an additional minute and stir again.
• If pudding isn't thick yet, do 30 seconds more, or til pudding consistency.
• Take from microwave and stir in 2 tablespoons butter and 1 teaspoon vanilla.
• Cool and eat or put in a baked pie crust.
• Variations: For chocolate Pie add 2 tablespoons cocoa to the dry mixture. It floats on the milk for a minute or so, but stirs in as it is cooked.
• For coconut pie: Add 1 cup coconut to the milk mixture. Sprinkle a little coconut on top of the meringue before browning.
• For a peanut butter pie: In approximately 1/4 cup of peanut butter, work in powdered sugar until it is crumbly. Cover the bottom of the baked pie crust with peanut butter crumbs before filling with chocolate pudding. Mix more crumbs if needed. Top with cool whip sprinkled with chopped peanuts. Crunchy peanut butter works, too to make crumbs.

HOMEMADE PEAR PIE

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.