Fresh Pear Pie Recipes

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FRESH PEAR PIE

Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 11



Fresh Pear Pie image

Steps:

  • In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 301mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.

3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large ripe pears, peeled and sliced
2 sheets refrigerated pie crust
1 tablespoon 2% milk

HOMEMADE PEAR PIE

I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11



Homemade Pear Pie image

Steps:

  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
FILLING:
5 cups sliced peeled fresh pears
1 tablespoon lemon juice
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter

FRENCH PEAR PIE

This is one of my family's greatest recipes. It is about 30 times better than apple pie, especially if you use fresh nutmeg. You can certainly substitute the pears for peaches too, if they're in season. Let cool or serve warm with a scoop of vanilla ice cream.

Provided by Ingrid F

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 8

Number Of Ingredients 8



French Pear Pie image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
  • Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 72.6 g, Cholesterol 30.5 mg, Fat 19.4 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 203.1 mg, Sugar 41.1 g

6 large pears, peeled and sliced
1 lemon, juiced
⅔ cup white sugar
½ teaspoon grated nutmeg
1 (9 inch) unbaked single pie crust
½ cup butter
½ cup brown sugar
1 cup all-purpose flour

SOUR CREAM PEAR PIE

This pie is a favorite with my family. I make it a lot for Mother's Day and birthdays. It's a different flavor, and a nice change from the ordinary.

Provided by Tanya Belt

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11



Sour Cream Pear Pie image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust.
  • Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie.
  • Bake for an additional 30 minutes. Cool completely before serving.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 74.3 g, Cholesterol 76.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 15.2 g, Sodium 327.3 mg, Sugar 53 g

¾ cup sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1 pinch salt
1 egg, beaten
1 cup sour cream
2 (15 ounce) cans pears, drained and chopped
1 (9 inch) graham cracker crust
½ cup sugar
⅔ cup butter
⅔ cup all-purpose flour

KELLY'S COUNTRY-STYLE FRESH PEAR PIE

I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.

Provided by Wildflour

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12



Kelly's Country-style Fresh Pear Pie image

Steps:

  • In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
  • Stir pears into dry mixture well. Stir in vanilla.
  • Pour into unbaked 9" deepdish pie shell. Dot top with butter.
  • Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
  • Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
  • Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
  • Makes a large pie, serves 6-8.

1/2 cup light brown sugar or 1/2 cup dark brown sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons lemon juice
5 cups ripe bosc pears, cored, peeled and thinly sliced (8 pears)
3 tablespoons unsalted butter, cut up
cinnamon or cinnamon sugar
2 (9 inch) deep dish pie shells

FRIED PEAR PIES

Provided by Pete Wells

Categories     dessert

Time 5h30m

Yield Serves 4

Number Of Ingredients 16



Fried Pear Pies image

Steps:

  • Make the dough: Pulse the flours, sugar and salt in a food processor to combine. Add the butter and pulse again until the flour looks like cornmeal, then pulse in the egg until the mixture clumps together. Knead the dough a few times, press it into a disc and wrap loosely in plastic. Refrigerate for at least 30 minutes before rolling out.
  • Make the filling: In a medium skillet over medium-high heat, melt the butter with the sugar, cinnamon, vanilla seeds, honey and lemon zest. Stir constantly for 5 minutes. Add the pears and cook, stirring from time to time, until they start to soften, about 5 minutes. Let cool.
  • Beat the egg with 1 tablespoon water. Line a baking sheet small enough to fit in your freezer with parchment or wax paper. On a floured surface, roll out the dough to 1/8 inch thick and cut into circles with a 4-inch cutter. Gather the unused dough into a ball and repeat until you have used all the dough. You should have 8 to 10 circles. Place on the baking sheet and refrigerate for about 15 minutes.
  • Working quickly, make the pies: brush the outer 1/2 inch of a pastry circle with the egg wash, then spoon a heaping tablespoon of pears onto the circle, off center. Top the pears with as much of the liquid from the pan as will fit without spilling out, about 1/4 teaspoon. Lift the edge opposite the pears with a spatula and fold the pastry to cover the pears, making a half-moon shape. Crimp the edges with the tines of a fork to seal the pie. Transfer to the lined baking sheet. Repeat with the remaining pastry circles. (If the dough starts to tear, chill it.) Freeze for at least 3 hours.
  • Shortly before serving the pies, in a large, heavy skillet set over high heat, add enough oil to rise 1/2 inch up the pan and heat until it reaches 350 degrees or a pinch of dough immediately bubbles and starts to brown. Fry 3 or 4 pies at a time, turning them once, until both sides are golden, 4 to 5 minutes. If they start to turn dark brown, lower the heat a little. Remove with a slotted spoon and drain on brown paper bags. Repeat with the remaining pies. Serve warm, with ice cream.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 29 grams, Carbohydrate 65 grams, Fat 44 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 186 milligrams, Sugar 34 grams, TransFat 1 gram

1/2 cup all-purpose flour, plus more for flouring surface
1/2 cup cake or pastry flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1 large egg, beaten
1 tablespoon butter
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise and seeds scraped out with a knife
1 tablespoon honey
1/2 teaspoon grated lemon zest
2 slightly unripe Bartlett pears about 1 pound, peeled, quartered, cored and cut into 1/2-inch chunks
1 egg
3 cups vegetable oil
Ice cream, for serving

CREAMY PEAR PIE

There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 12



Creamy Pear Pie image

Steps:

  • In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

4 cups sliced peeled pears
1/3 cup sugar
2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 unbaked pie pastry (9 inches)
TOPPING:
1/4 cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons brown sugar

PEAR CRUMBLE PIE

I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9



Pear Crumble Pie image

Steps:

  • In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.

1/3 cup sugar
3 tablespoons all-purpose flour
6 cups sliced peeled fresh pears
1 unbaked pastry shell (9 inches)
CRUMBLE TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

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