SPICED PEAR HAND PIES
A trustworthy pie dough transforms this unique spiced pear filling into incredible pockets of crisp tender flavor. This dough contains vegetable shortening to give the pastry a crumbly texture, and it uses butter to lend both flavor and richness. The sugar incorporated into the pie dough helps the pastry brown beautifully in the oven. As for the filling, cubed pear pieces are slowly cooked in a concoction of brown sugar, honey, water, and lemon juice. The pears release their juices as the mixture cooks, making a delicious syrup that coats the fruit. A traditional blend of cardamom, cinnamon, and ginger enhances the flavor of the pears, and an additional spice called star anise is the secret ingredient to the spicy sweetness of the pears. In harmony with the other spices, the star anise doesn't overwhelm the pears with too strong of an anise flavor but instead compliments all of the other complex autumnal flavors cooking into the fruit. Small circles of the dough are stuffed with a tablespoon of the cooked pear filling before they are sealed and coated in egg wash and raw sugar before baking. The final product is a tender and crisp pastry with crunchy bits of raw sugar clinging to a crust that easily gives way to a pouch of delicate pear. Make these for a gathering of friends or just to keep on the counter for your family; whatever the occasion, these hand pies will not disappoint.
Provided by Micah A Leal
Time 2h45m
Yield 24 pies
Number Of Ingredients 18
Steps:
- Make Dough: Combine flour, sugar, and salt in food processor. Pulse to combine. Add butter and shortening; pulse 10 times or until butter resembles small pebbles. Add 6 tablespoons ice water and pulse 5 times until dough clumps. If dough hasn't clumped, add remaining tablespoon water and pulse. Press dough into a 1-inch-thick disk, cover in plastic wrap, and refrigerate for at least 1 hour.
- Make Filling: Combine all ingredients in a large pot, stirring well to coat the pear pieces. Place over medium-high heat, stirring occasionally, until mixture begins to boil. Reduce heat to medium, stir occasionally, and cook until the liquid thickens into a thick syrup, 25 to 30 minutes. Remove the star anise and set Filling aside to cool.
- Line two baking sheets with parchment paper. Preheat oven to 375°F. On a well floured surface, roll Dough into a large 1/8-inch-thick circle. Use a 3 1/2-inch round cutter to cut out 24 circles, rerolling scraps as needed. Brush permitter of a circle of Dough with egg wash, scoop about 1 tablespoon Pear Filling into the center of the circle, fold one side of the circle to the other side. Press the edges of dough together and use the tines of a fork to crimp and seal the edge. Place on a prepared baking sheet and repeat with remaining Dough and Filling.
- Brush all prepared pies with egg wash and cover with a sprinkling of raw sugar. Transfer to the freezer for 10 minutes. Bake until the pastry is well browned, 20 to 25 minutes. Allow to cool slightly before serving.
SPICED APPLE AND PEAR PIE
This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Dough:
- Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
- Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
- Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
- Filling:
- Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
- Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
- Form the pie:
- Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
- Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
- Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
- Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
- Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
PEAR HAND PIES
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.
AUTUMN SPICED APPLE AND PEAR HAND PIES
Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!
Provided by Chef V
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
- Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
- Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
- Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g
SPICED PEAR & APPLE PIE
Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
- Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
- Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
- Bake 30 to 40 minutes or until apples are tender and crust is golden brown.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g
PEACH HAND PIES
Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 peach hand pies
Number Of Ingredients 9
Steps:
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
GINGER-PEAR HAND PIES
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
- With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
- Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
- In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
- Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
- On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.
SPICED PEAR PIE
A little bit of spice, like cinnamon and ginger, makes this warm pear pie so nice! It serves 10 and is a great dinner party dessert idea.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
- Preheat oven to 400°F. Prepare pie crusts as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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- 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.
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- 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.
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