Pear Cream Pie Food

CARAMEL APPLE-PEAR GRANOLA CREAM PIE

Steps:

• Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
• Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
• Assembly: Take baked large "oatmeal cookie" and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
• For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.

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.

CRUSTLESS PEAR PIE

Steps:

• In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.

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 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
• Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
• Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.

PEAR PIE

Steps:

• Preheat oven to 400*F.
• Arrange pear halves cut side up in pie shell.
• Combine sugar, ginger, sour cream and egg; mix well.
• Pour over pears.
• **Streusel Topping**.
• In small bowl, combine flour, brown sugar and cinnamon.
• Cut in butter until crumbly.
• Stir in nuts.
• Sprinkle with Streusel Topping over pie.
• Bake 25 to 30 minutes or until golden brown.
• Cool.
• Store in refrigerator.

KELLY'S COUNTRY-STYLE FRESH PEAR PIE

Steps:

• In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
• Stir pears into dry mixture well. Stir in vanilla.
• Pour into unbaked 9" deepdish pie shell. Dot top with butter.
• Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
• Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
• Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
• Makes a large pie, serves 6-8.

SOUR CREAM PEAR PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust.
• Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie.
• Bake for an additional 30 minutes. Cool completely before serving.

CREAMY PEAR PIE

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.

JAYNE'S PEACH-PEAR PIE

Steps:

• In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.

PEAR SOUR CREAM PIE

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.

CREAMY PEAR PIE

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.

PEAR CUSTARD PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears., Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

PEAR CREAM PIE

Steps:

• Toss the pears with sugar and flour. Combine sour cream and vanilla, add to pear mixture and mix well. Pour into the pie shell. Mix the remaining ingredients until crumbly. Sprinkle over the pears. Bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake for another 45 minutes more or until the pears are tender.

SOUR CREAM PEAR PIE

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.

CREAMY PEAR PIE

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.

SPICED-PEAR PIE

Steps:

• For crust:
• Whisk first 3 ingredients in large bowl. Add lard and butter. Rub together with fingertips until mixture resembles coarse damp meal. Add 1/2 cup ice water and vinegar. Stir with fork until moist clumps form, adding more water by tablespoonfuls if dry. Gather dough into ball. Divide into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes and up to 3 days.
• For filling:
• Using spice grinder, finely grind first 4 ingredients. Transfer spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix half of spice mixture and 2 tablespoons cream into each.
• Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second dough disk to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk. Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie. Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with raw sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and pear filling.
• Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown, pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve with ice cream.
• *Brown star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.