Grape Pear Crisp Food

CONCORD GRAPE AND PEAR PIE

Steps:

• Make the pie dough:
• In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Make the filling:
• Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
• Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
• Roll out the dough:
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
• Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
• Assemble pie:
• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
• Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

BONNIE'S PEAR AND GRAPE CRISP

Steps:

• 1. EQUIPMENT: You will need a glass 8X8 greased baking dish, and a medium mixing bowl and small mixing bowl.
• 2. OVEN TEMPERATURE AND TIME: Pre-heat the oven to 375 degrees and bake 30 minutes.
• 3. MAKING THE 1ST LAYER: in the small mixing bowl, combine the sliced pears and the seedless, halved grapes. Add 2 tablespoons of flour and the almond extract and mix gently. Add this mixture evenly to the greased glass baking dish.
• 4. MAKING THE 2ND LAYER: In the medium mixing bowl, add brown sugar, salt, cinnamon, nutmeg, and flour. Cut in the butter in until the mixture is of a coarse texture. Add the chopped walnuts, mix, and sprinkle this mixture over the fruit layer, spread it evenly. Bake in preheated oven at 375 degrees until lightly browned.
• 5. Cook's Tip: Use with any combination of fruit or pie filling.

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

CARAMEL PEAR CRUMBLE

Steps:

• In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish., In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture., Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired.

PEACH CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the filling ingredients in a large bowl and gently mix.
• Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
• In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

GRANOLA-TOPPED PEAR CRISP

Steps:

• Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.