Pear Pie Iii Food

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 III

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
• In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
• Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

APPLE-PEAR PIE

Steps:

• Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
• Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
• Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
• Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

PEAR-GINGER PIE

Steps:

• Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
• Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
• Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
• Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

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.

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.

PEAR PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine the pears, lemon juice and zest and coriander. Add 1/2 cup sugar; toss gently to coat. Spoon into pie crust. In a small bowl, combine the flour, cinnamon, mace and remaining sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over pears., Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or cold with ice cream if desired.

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.

PEAR CRUMBLE PIE

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.

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.

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.

PEAR PIE WITH CINNAMON

Steps:

• Heat oven 180 C fan. When you clean and cut pears cover them with lemon juice and set aside. Sift flower with baking powder and vanilla sugar into a larger bowl and add 120 g of sugar. Add 120 g of very soft butter and work with finger tips through the mixture to achieve grainy texture.
• Put the rest of the butter into the baking dish (20x24cm), place in heated oven and wait for butter to melt. Take the dish out and rotate to get butter on all sides as even as possible.
• Pour the mixture and gently place pears on top. Mix the rest of the sugar with cinnamon and spread it over pears.
• Bake for 45 minutes.