RUSTIC APPLE-PEAR PIE
We love apple pie but this pie was even better. The pears add extra depth, juice, and flavor. A perfect fall treat! Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Pies
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place one pie crust in pie plate; set aside.
- Squeeze juice of one lemon over fruit to prevent fruit from turning brown; set aside.
- Combine sugars, flour, cinnamon and cardamon. Drain lemon juice off fruit; sprinkle sugar/flour mixture over fruit; toss to combine.
- Place fruit in pie plate on top of pie crust; dab butter over fruit. Place 2nd crust on top of fruit and pierce top several time with knife of fork.
- Bake 45 minutes. After 20 minutes of baking, loosely place a sheet of foil on top of pie to prevent crust from over browning.
- Once pie is done, remove from oven and cool for about 20 minutes before serving.
- Serve with a scoop of vanilla ice cream and drizzle with a caramel sauce, if desired.
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
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.
RUSTIC PEAR AND APPLE TART
Categories Fruit Dessert Bake Apple Pear Almond Fall Bon Appétit Kidney Friendly
Yield Serves 6
Number Of Ingredients 21
Steps:
- For crust:
- Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
- Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For filling:
- Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.
- Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
- For whipped cream:
- Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
- Serve tart warm or at room temperature with whipped cream.
More about "rustic apple pear date pie recipes"
APPLE-PEAR PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (5)Total Time 3 hrs 15 minsServings 1
- Refrigerate while you make the filling., To make the filling: Whisk together the sugar, ClearJel, cinnamon, ginger, and salt., Toss the apples and pears with the sugar mixture.
- Stir in the vanilla and lemon juice., Melt the butter in a large saucepan set over medium-high heat, and add the fruit mixture., Cook the filling, stirring regularly, until the fruit has softened and the juices have started to thicken, about 10 to 20 minutes., Remove the filling from the heat and allow it to cool completely., Spoon the cooled filling into the crust., Roll the second crust about 10" to 11" wide, lay it on top of the filling, and crimp to seal.
- Cut several vents in the top to allow the steam to escape., Alternatively, cut out 1"- to 2"-wide strips from the second crust and place them in a lattice pattern on top of the filling., Freeze the whole pie for 15 to 30 minutes, until it's firm., While the pie is chilling, preheat the oven to 425°F., Brush the top crust with heavy cream, milk, or water, and sprinkle with sparkling sugar.
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