APPLE-PEAR PIE
This impressive braided crust is made with store-bought dough, which can be easier to work with than homemade.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
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.
APPLE PEAR PIE
This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
CARAMEL APPLE-PEAR GRANOLA CREAM PIE
Steps:
- Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
- Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
- Assembly: Take baked large "oatmeal cookie" and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
- For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.
CARAMEL PEAR PIE
A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.
CARAMEL APPLE PEAR PIE
Steps:
- Preheat the oven to 350 degrees F.
- Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.
- Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
- To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
- Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
- Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.
- In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
- Preheat the oven to 425 degrees F.
- Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.
CARAMEL APPLES AND PEARS
Steps:
- Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
- In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
- One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
CARAMEL PEAR PIE
Make and share this Caramel Pear Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add together in a large bowl, the pears and lemon juice; toss.
- In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
- Add to pears; stir gently to mix well.
- Let stand for 15 minutes.
- Pour mixture into the pastry shell.
- In a bowl, mix the oats, flour, and remaining sugar.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle over pears.
- Bake at 400 degrees for 45 minutes.
- In a saucepan, melt caramels with milk, over low heat.
- Stir until smooth.
- Add pecans.
- Drizzle over pie.
- Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
- Cool pie on a wire rack.
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
- Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
- With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
- Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
- To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
- Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
- Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
- To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
- Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
- Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
- When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
More about "caramel apple pear pie recipes"
SALTED CARAMEL APPLE PEAR PIE - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 2 hrs 15 minsServings 12Calories 562 per serving
- Combine the flour, sugar, and salt in the bowl of a large food processor (10 cups or larger size) and pulse a few times to combine. (Note: if you don't have a large enough food processor, you can divide this recipe in half and make it twice, or do it by hand using a pastry cutter.)
- Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
- Preheat the oven to 400 F. Flour your work surface and rolling pin, and roll one disc of dough out until it is a little thinner than 1/4-inch thick. Transfer it to a 9-inch pie tin and gently press it into the bottom and up the sides. Trim off any excess that hangs over the sides, crimp the top of the pie, and refrigerate the crust while you prepare the filling.
CARAMEL APPLE-PEAR PIE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 3 hrs 35 minsServings 8
GOOEY CARAMEL APPLE AND PEAR PIE RECIPE | SIDECHEF
From sidechef.com
HOW TO MAKE PEAR PIE BARS - ALLRECIPES
From allrecipes.com
SCRUMPTIOUS CARAMEL PEAR PIE - JO COOKS
From jocooks.com
GOOEY CARAMEL APPLE AND PEAR PIE RECIPE - EASY RECIPES
From recipegoulash.cc
TOP 43 APPLE PEAR PIE RECIPE EASY RECIPES
From sara.hedbergandson.com
SALTED CARAMEL PEAR PIE | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
PERFECT CARAMEL PEAR PIE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PEAR CARAMEL APPLE PRALINE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
APPLE PEAR PIE WITH CRUMBLE TOPPING AND CARAMEL DRIZZLE
From hezzi-dsbooksandcooks.com
CARAMEL PEAR PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love