Pear Crunch Pie Food

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.

PEAR CRUMBLE PIE

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.

CHEDDAR PEAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
• Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
• Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

APPLE-PEAR CRUMBLE PIE

Steps:

• Preheat the oven to 375°F
• Prepare a crumb mixture by combining vanilla wafer crumbs, brown sugar, and butter, and mixing well.
• Place pie crust on cookie sheet.
• Spread cream cheese across bottom of the crust-- watch out because the dough could tear a bit, so take your time.
• Cover cream cheese with half of the crumb mixture.
• Combine fruit, sugar, flour, and cinnamon in a large bowl and toss to mix well.
• Spread fruit mixture into the pie and cover with the remaining crumb mixture.
• Bake for 35 minutes, when fruit is tender and crust is lightly browned.
• If necessary, you can cover loosely with foil to prevent crust from getting too well done after 25 minutes.

CRANBERRY PEAR CRISP PIE

Steps:

• Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.

PEAR CRISP WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 350 degrees.Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.Pour pears into a baking dish; top with crumb topping.Bake at 350 degrees for 30 minutes.Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.Serve warm with vanilla ice cream.

PEAR CRUNCH PIE

Steps:

• 1. Combine pears and lemon juice in a large bowl; toss gently. Sprinkle with 1/2 cup sugar, 1/4 cup flour, and lemon rind; toss well. Arrange the pear mixture in the pastry shell. Set aside.
• 2. Combine 1 cup flour, brown sugar, cinnamon, and nutmeg in a medium bowl; stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Stir in the chopped pecans; sprinkle the pecan mixture evenly over the pear mixture.
• 3. Bake at 400 degrees for 25 to 30 minutes or until the pears are tender and the crust is a golden brown.

PEAR CRUNCH PIE

Steps:

• 1. TOPPING: In a small bowl combine the flour, brown sugar, cinnamon and nutmeg. Cut in the butter until mixture resembles coarse meal. Stir in the pecans. Set aside.
• 2. FILLING: Drain the pear halves, but save the liquid. Dry the pears thoroughly on a paper towel.
• 3. Combine the sugar, cornstarch, nutmeg and salt in a medium-size saucepan, stirring until thoroughly combined. Slowly mix in the pear liquid, stirring well.
• 4. Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
• 5. Remove from heat. Stir in the butter and lemon juice.
• 6. Arrange the pear halves, round side up, in the bottom of the pie shell.
• 7. With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
• 8. Give the topping one last stir with a fork, then sprinkle it evenly over the top of the pear filling. Press lightly to form the top crust.
• 9. Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
• 10. NOTES: 1) Times given do not include making the crust. 2) If you use fresh nutmeg (which is best) only use 1/8 tsp. 3) If you don't have enough liquid from the pears, add enough water to make the difference.