Streusel Topped Pear Ginger Pie Recipes

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

Steps:

• Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
• Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
• Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
• Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
• Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

Steps:

• To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
• Position a rack in the lower third of the oven and preheat the oven to 400˚F.
• In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
• Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
• Cool to room temperature before slicing and serving.
• Flaky Pie Crust Dough
• In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
• To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
• Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
• Make Ahead
• Cover and refrigerate the pie for up to 5 days.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Steps:

• Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
• Lift pears out with a slotted spoon and place in pie shell.
• In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
• Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
• Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.

Steps:

• Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle., Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate., On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge., Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes., Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.

Steps:

• Directions: Make pie crust first, then refrigerate at least one hour. Make streusel topping: put all ingredients but butter in medium bowl and mix well. Cut butter in small pieces and cut into dry ingredients until mixture resembles coarse crumbs. Keep refrigerated until pie is half baked - see below. In the meantime, make sauce: put all ingredients but vanilla and tapioca in small saucepan and bring to a boil, while stirring occasionally. Reduce heat and simmer gently one minute more. Remove from heat, stir in vanilla and tapioca, and set aside. Preheat oven to 425. Roll out pie crust, then spread thin layer of lemon curd or pear jam all over bottom of crust. Place one layer of sliced pears over that. Sprinkle lightly with sugar, cinnamon and nutmeg. Repeat with another layer of pears, etc. until pie is full and slightly overflowing. Pour sauce evenly over pears. Bake 10 minutes at 425. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and sprinkle streusel topping evenly over entire pie. Bake an additional 20 - 25 minutes.

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.