PEAR AND TART-CHERRY PIE
This pie is a winner at any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
- On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
- Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.
PEAR AND CHERRY BUCKLE
Steps:
- Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
- In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
- Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
- Serve warm with whipped topping.
PEAR AND SOUR CHERRY FLAT PIE
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff pastry is the key to making this pie's preparation fast and easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.
- Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
- Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.
- Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.
PEAR CHERRY STREUSEL PIE
Looking for a fruit dessert made using Pillsbury™ refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that's baked to a perfect golden brown hue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
- In 2-quart saucepan, mix pineapple juice, cherries, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie crust-lined pan.
- In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.
Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g
PEAR AND SOUR-CHERRY PIE
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h45m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
- Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
- In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
- Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
- Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
- Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.
'TWIN PEAKS' CHERRY PIE
This is a composite sketch of the perfect cherry pie. The buttery, well-seasoned crust is adapted from the Cherry Pie That'll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn, that holds an occasional Twin Peaks Tuesday, with cocktails and diner foods named after the characters in David Lynch's quirky 1990s television show. It uses a mock buttermilk crust, meaning that you curdle regular whole milk with apple cider vinegar instead of having to buy buttermilk. Instructions are given for a lattice top, but you could make it with a double crust or the chevron shown here, depending on your mood. The filling is all about maximizing the flavor of pure sour cherries (sometimes labeled pie cherries). This is the pie to make at the height of sour-cherry season, or using a bounty you freeze yourself (see the tip below). Frozen sour cherries are also available online. The pie will keep for up to five days, refrigerated and wrapped in plastic.
Provided by Sara Bonisteel
Categories pies and tarts, dessert
Time 2h
Yield 1 pie
Number Of Ingredients 14
Steps:
- Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas. Using a fork or large spoon, slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
- Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.)
- Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur, stir and remove from heat. Let cool to room temperature.
- Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk of dough into a 1/8-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
- Working quickly, roll out a second disk into an 1/8-inch (3 millimeters) thick rectangle about 15 inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2 inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling, trimming excess.
- In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
- On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through. Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 425 milligrams, Sugar 27 grams, TransFat 1 gram
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
PEAR AND DRIED-CHERRY TART
Categories Dessert Bake Thanksgiving Pear Cherry Fall Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make filling:
- Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
- Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
- Prepare shell while filling cooks and cools:
- Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
- Preheat oven to 425°F and place a large baking sheet in middle of oven.
- Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
- Fill and bake tart:
- Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
- Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
- Cool tart in pan on a rack at least 1 hour.
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- Remove one of the chilled disks of dough from the refrigerator 10 minutes before rolling it out to a 12"-diameter disk.
- Line a 9" pie pan with the dough, and place it in the refrigerator while you prepare the filling., To make the filling: Peel, core, and slice the pears 1/8" thick into a large mixing bowl.
- Pit the cherries, halve them, add to the pears, and set aside., In a small bowl, whisk together the sugars, flour, cardamom, cinnamon, and salt until well combined.
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- For the crust: In a medium bowl, whisk together the flour and salt., Cut in the shortening, mixing until crumbly, then the butter, leaving some of the pieces in nickel-sized chunks., Drizzle in 2 tablespoons of ice water, a tablespoon at a time, while tossing with a fork, until the dough starts to clump together, adding more water as needed., Gather the dough into a ball, flatten into a disk with smooth edges, wrap and refrigerate for 30 minutes., Place a rack in the lower third of your oven and preheat to 425°F.
- Lightly grease a 9" pie pan that's at least 1 1/2" deep., For the filling: Put the pears, cherries, lemon juice, and almond extract in a large mixing bowl.
- Stir the fruit to coat it evenly., For the topping: Mix the topping ingredients together until crumbly; set aside., To assemble: Roll out the dough on a lightly floured surface to a 12" circle.
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