PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
GINGERSNAP CRUMB PEAR PIE
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.
PEAR CRUMB PIE
This was a recipe in the Acton Fall Fair baking category. Very nice and light, love the delicate pear flavour. And I was very proud when mine took 1st place in the category, woot!
Provided by MummaKat
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pastry for one 9" unbaked pie shell.
- Combine pears, lemon juice, sugar, and tapioca. Mix all together and turn into pastry-lined pie plate.
- Prepare topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle crumbs on top of pear mixture.
- Bake at 400F for 10 minutes. Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.
HARVEST PEAR CRUMB PIE
Make and share this Harvest Pear Crumb Pie recipe from Food.com.
Provided by PixieDust
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
- Pour into pastry shell.
- Bake at 400 degrees for 25 minutes.
- Topping: mix together flour and brown sugar.
- With a pastry blender, cut in butter until mixture is crumbly.
- Sprinkle over pie filling.
- Bake 40 minutes longer.
- Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.
ORCHARD PEAR PIE
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes., Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 599 calories, Fat 31g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 346mg sodium, Carbohydrate 77g carbohydrate (39g sugars, Fiber 5g fiber), Protein 7g protein.
DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.
Provided by Cory Schreiber
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Vegetarian Apple Pear Tree Nut Walnut Fall Winter Party Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 21
Steps:
- To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
- Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
- Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
- To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
- Position a rack in the lower third of the oven and preheat the oven to 375°F.
- To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
- Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
- Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
- Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.
PEAR CRUMB PIE
'My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies,' relates Cathy Cremers of Pottstown, Pennsylvania.
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400 degrees F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 617.3 calories, Carbohydrate 90.2 g, Cholesterol 27.1 mg, Fat 28 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 10.9 g, Sodium 286.9 mg, Sugar 46 g
PEAR CRUMB PIE
"My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies," relates Cathy Cremers of Pottstown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 459 calories, Fat 20g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 271mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
PEAR AND HAZELNUT CRUMB PIE
Categories Dessert Bake Thanksgiving Pear Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For filling:
- Stir first 6 ingredients in large bowl. Add pears and toss to coat.
- For topping
- Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
- Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.
PEAR CARAMEL CRUMB PIE
I wanted to make a pear pie with a pecan crumb topping, but sometimes the sweetness of such a topping can make a plain fruit filling seem tart. Inspiration came from a jar of pear cinnamon caramel dessert sauce I had in my fridge. The flavors blend perfectly, and the pecans give a nice crunch to the topping. We also have heart-health issues in my family, so unlike most crumb recipes, this one doesn't use butter.
Provided by akageorge
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F for 9-inch or 10-inch pie (350 F if using smaller or dark metal pan).
- Prepare pie crust, crimping edges. Sprinkle with sugar, gently shaking pan if necessary to get sugar up sides of crust. Sprinkle lightly with 1/4 teaspoon cinnamon. Set aside.
- Peel, core and chop pears. Sprinkle with lemon juice and 1 tablespoon flour and toss to distribute. Dump into crust and smooth with spatula.
- Mix pecans, brown sugar, remaining flour, salt and remaining cinnamon. Set aside.
- Warm caramel sauce in microwave, in 15-second increments, until thin and pourable. Drizzle over top of pears so surface is covered.
- Spread pecan mixture evenly over caramel sauce. Decorate with cutouts from leftover pie dough, if desired.
- Bake 1 hour, or until filling bubbles and crust is browned.
- Let cool completely before slicing as filling will be very juicy.
Nutrition Facts : Calories 338.6, Fat 12.9, SaturatedFat 2.4, Cholesterol 0.1, Sodium 236.4, Carbohydrate 56.5, Fiber 6.2, Sugar 26.1, Protein 3.2
HARVEST PIE
This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.
Provided by Lacielou
Categories Pie
Time 1h25m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
- In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
- Pour into prepared pie crust.
- Roll out second pie crust.
- Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
- Place pie crust over filling and pinch top and bottom edges together.
- Brush lightly with egg wash and place cut-outs randomly over crust.
- Brush cut outs with egg wash.
- Sprinkle remaining 1 tablespoons sugar over pie.
- Bake at 400°F for 20 minutes.
- Cover edges with foil and reduce heat to 350°F.
- Bake for an additional 35 minutes or until nicely browned and bubbly.
- Cool pie completely on wire rack.
Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8
HARVEST PEAR-BLACKBERRY PIE
Opt for pear pie instead of apple, and switch it up by adding blackberries
Provided by 007billybob
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Make topping: In medium bowl, with hands, combine flour, oats, brown sugar, almonds, lemon zest and salt. Add butter and squeeze to form small clumps. Refrigerate until ready to use.
- Heat oven to 375°F. Fit dough into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even all the way around (about 1/2 inch from edge of pie plate). Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate at least 20 minutes
- Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, corn-starch, cinnamon, lemon zest and salt and toss to combine.
- Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Bake until pears are tender and topping is golden brown, 1 to 1 1/2 hour, making sure to cover with foil if topping or crust begins to get too dark.
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- Preheat oven to 400 degrees F. Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake for 40-50 minutes or until slow bubbles form in the juices around the edge of the pie. Cover pie with foil during the end of baking to prevent overbrowning. Remove from oven. Allow pie to rest for a couple hours to "set". Serve with cinnamon ice cream or caramel sauce and freshly whipped cream.
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