SUGAR AND PEAR PIE
Have a party with friends and do not know what to do for dessert? We have the perfect solution for you! Try this sugar and pear pie recipe! It's very easy to prepare and is delicious! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Dark brown sugar, pear, flour, puff pastry HOW TO MAKE SUGAR AND PEAR PIE: Put the brown sugar, flour and the milk in a saucepan, and whisk well. Place over low heat, add the margarine, stir and bring to a boil. When starts boiling, stir about 4 to 5 minutes until obtain a creamy and homogeneous mixture. Turn off the heat and let cool for about 5 minutes. In a bowl, whisk the egg with a fork. Add to the previous mixture and mix well. Wash and peel the pears. Cut them in half and remove the seeds. Put them in a bowl sprinkled with a little lemon juice to not oxidize. Line a pie pan with the puff pastry and prick the bottom with a fork. Pour the cream over the pastry and garnish with the pears. Bake until the pears start to turn slightly golden brown; about 25 minutes. Remove the pie from the oven, let cool completely and serve.
Provided by Pedro Barbosa
Categories Desserts, Pies, Recipes
Time 55m
Yield 10 slices
Number Of Ingredients 8
Steps:
- Put the brown sugar, flour and the milk in a saucepan, and whisk well. Place over low heat, add the margarine, stir and bring to a boil. When starts boiling, stir about 4 to 5 minutes until obtain a creamy and homogeneous mixture. Turn off the heat and let cool for about 5 minutes.
- Preheat the oven to 180ºC (350ºF).
- In a bowl, whisk the egg with a fork. Add to the previous mixture and mix well. Wash and peel the pears. Cut them in half and remove the seeds. Put them in a bowl sprinkled with a little lemon juice to not oxidize.
- Line a pie pan (24 centimeters (9 1/2 inches)) with the puff pastry and prick the bottom with a fork. Pour the cream over the pastry and garnish with the pears. Bake until the pears start to turn slightly golden brown; about 25 minutes.
- Remove the pie from the oven, let cool completely and serve.
Nutrition Facts : Sugar and pear pie Nutrition facts Serves 10 slices Per Serving % DAILY VALUE Calories 280 Total Fat 12 g(18%) Saturated Fat 3 g(15%) Cholesterol 20 mg(7%) Sodium 105 mg(4%) Total Carbohydrate 40 g(13%) Protein 3 g
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
SUGAR AND SPICE PEAR PIE
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. -Kristina Pontier, Hillsboro, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 516 calories, Fat 24g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 308mg sodium, Carbohydrate 76g carbohydrate (41g sugars, Fiber 5g fiber), Protein 3g protein.
PEAR PIE
A sour cream custard and streusel mixture form the topping for the pear pie. This pie won in a local baking competition.
Provided by Debbwl
Categories Dessert
Time 45m
Yield 1 pie
Number Of Ingredients 11
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.
BOURBON-PEAR STAR PIE
The caramel and vanilla flavors in bourbon are a perfect complement to sweet Bosc pears in this boozy New Year's Eve pie. To make it even more celebratory, the top crust is made of star cutouts that have been dusted with shimmery sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the dough: In a medium bowl, whisk together the flour, sugar and salt. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal. Add the egg mixture and stir the dough together with a fork until it is fully moistened and crumbly. Knead the dough a few times until it comes together. If the dough is dry, stir in up to 1 tablespoon cold water. Form the dough into 2 disks, about 11 ounces each, then wrap them in plastic and refrigerate for 1 hour.
- For the filling: Meanwhile, peel, halve and core the pears. Cut each half into 4 wedges, and cut the wedges in half crosswise to shorten them. Toss with the sugar, cinnamon, salt and 1/4 cup bourbon. Melt the butter in a large skillet over medium-high heat. Remove the pan from the heat, add the pears, return to the heat and cook until the sugar dissolves and the pears begin to simmer, about 2 minutes. Cover the pan and cook, stirring occasionally, until the pears are tender when pierced with a knife, 3 to 6 minutes. Strain the pears into a bowl to catch the juices. Put the juices back into the skillet and cook over medium-high heat until caramelized and syrupy, about 2 minutes. Pour the syrup over the pears and chill until cooled.
- Preheat the oven to 375 degrees F. Place an inverted baking sheet on the bottom rack. Line another baking sheet with parchment paper.
- Roll each disk of dough to a 12-inch circle on a lightly floured surface. Fit one into a 9-inch pie pan and trim to a 1/2-inch overhang, then brush the edges with the beaten egg. Fold the edge of the dough underneath and press to seal and crimp. From the second dough circle, cut out stars with 1 1/2-inch, 2-inch and 3 1/2-inch star cutters and place them on the parchment-lined baking sheet. Brush the cutouts with the beaten egg. Sprinkle gold sanding sugar over some, but not all, of the stars. Chill the stars and the crust in the freezer for 15 minutes.
- Stir the cornstarch and the remaining 2 tablespoons bourbon, if using, into the cooled pear filling, and pour the filling into the crust. Lay the stars on top of the filling, some of them overlapping, so that most of the pie is covered but some of the filling is peeking out. Place the pie on another baking sheet.
- Bake the pie on top of the inverted baking sheet until the crust is light golden brown, the pears are tender and the filling is bubbly, 1 hour to 1 hour 15 minutes. (If the crust gets too brown, tent it with aluminum foil.) Let the pie cool 1 hour before serving.
SUGAR FREE APPLE, PEAR OR ASIAN PEAR PIE
There's no added sugar in this pie, but no one will know! Make your own crust or buy pre-made pie crust in the dairy section (Pillsbury works well).
Provided by The Sensible Cook
Categories Apple
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
Nutrition Facts : Calories 346.2, Fat 18.5, SaturatedFat 4.2, Sodium 254.4, Carbohydrate 43.5, Fiber 4.2, Sugar 17.1, Protein 3.2
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