SPICED PEAR PIE WITH BUCKWHEAT CRUMBLE
Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h50m
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes.
- Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.)
- Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
- Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling.
- Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day.
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.
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
SPICED-PEAR PIE
Categories Fruit Dessert Bake Thanksgiving Pear Spice Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 2 pies
Number Of Ingredients 21
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 CRUMBLE PIE
I have been making this pie for years, daughter #2 loves it. We prefer ripe bartletts in this. The custard-y filling is not too sweet. The most time consuming step is the peeling of the pears!
Provided by Chef Edlear
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the sour cream, egg, 1/2 c sugar, 2 T flour, and vanilla in a medium sized bowl.
- Fold in the peeled and sliced pears.
- Scrape into the pie shell and place in a 375 degree oven for about 40 minutes.
- While the pie bakes, make the crumble; mix together the flour,sugar and cinnamon, cut in the butter to the size of petite peas.
- After the pie has baked for about 40 minutes, pull it from the oven and sprinkle the crumble topping on. Put pie back into the oven for about 20 minutes longer.
- Keep this pie refrigerated, if there are any leftovers.
Nutrition Facts : Calories 401.3, Fat 18.3, SaturatedFat 8.2, Cholesterol 49.6, Sodium 188.4, Carbohydrate 57.3, Fiber 4.8, Sugar 33.1, Protein 4.3
SPICED PEAR CRUMBLE
Spiced Pear Crumble
Provided by Libby's®
Yield 6 people
Number Of Ingredients 11
Steps:
- Steps:
- Preheat oven to 350 degrees F.
- Spray baking dish with nonstick spray. Drain two cans of Libby's® Pear Slices. In baking dish mix Libby's® Pear Slices, cinnamon, ground ginger and coconut sugar. Stir until well combined.In separate bowl, combine rolled oats, almond flour, chopped walnuts, ground flax seed and salt. Add in coconut oil and maple syrup to topping mixture and combine until all ingredients are coated.Sprinkle topping evenly over pear mixture. Bake uncovered for 15 minutes and broil for 1-2 minutes. Serve warm.Optional: add a scoop of vanilla ice cream.
FRESH PEAR CRUMBLE PIE
This is a most delicious pie. It's a heritage recipe and I've been using it for the last few summers in using up bumper pear crops. If pears are scarce, you can use canned pears.
Provided by woodland hues
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Fill pie shell with sliced pears.
- Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
- Mix together remaining sugar, spices and flour and add to butter.
- Stir with a fork until crumbly and sprinkle over pears.
- Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.
SPICED PEAR CRUMBLE
Guests at my bed and breakfast rave about this pear crumble recipe. They get to enjoy a sweet treat that doesn't expand their waistline. -Barbra Annino, Galena, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8-in. square baking dish coated with cooking spray; set aside. , In a small saucepan, melt butter over medium heat. Stir in the marmalade, syrup, cinnamon, ginger and allspice until blended. Bring to a boil. Remove from the heat; stir in vanilla. Drizzle evenly over pear mixture. Sprinkle with vanilla wafers and almonds. , Bake, uncovered, at 375° for 20-25 minutes or until pears are tender and topping is golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 113mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
CHEDDAR PEAR PIE
Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.
Provided by MommaChef
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 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.
- 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.
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