Bosc Pear Pie Recipes

KELLY'S COUNTRY-STYLE FRESH PEAR PIE

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.

PEAR CRISP

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

PEAR PIE

Steps:

• Take one-half of the pie pastry dough, and roll to a 1/8-inch thick circle; fit inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang, reserving unused pie dough by covering in plastic wrap and keeping in the refrigerator for later use. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust just begins to take on color, about 5 minutes. Remove and set aside to cool.
• In a bowl, whisk together sugar, flour, tapioca, cinnamon, and cardamom. Set aside. Slice the peeled pears into 1/4-inch thick slices. In a large bowl, toss pear slices in lemon juice and bourbon. Once well coated in liquid, add sugar mixture to pears and toss to coat.
• Spread fruit mixture evenly into prepared pie shell. Combine remaining pie dough with pie dough scraps from Step Roll into an 1/8-inch thick circle. Cut dough into 1/2-inch wide strips and weave dough on top of pie. Once entire surface is covered, trim any overhang and press the ends of the pie dough strips into the partially cooked crust. Whisk together egg yolk and water, and brush each strip of dough with egg wash. Sprinkle surface evenly with raw sugar.
• Bake for 1 hour and 30 minutes, covering the pie with aluminum foil for the last 20 minutes of baking to prevent over-browning. Allow pie to cool at room temperature for at least 2 hours before slicing.

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

BOSC PEAR PIE

Steps:

• Preheat oven to 375 Crust In medium-large bowl, whisk together flour, sugar, and salt. Using a fork, cut butter and shortening into flour mixture until mixture resembles coarse meal. Drizzle water over mixture; mix just until dough begins to clump together a bit. If necessary, add more water by teaspoons. Divide dough roughly in half; put one half in a plastic bag and press to form a ball. Roll out and put into pie pan. Bake for 15 minutes. While crust is baking, prepare filling. Filling Cut pears into quarters lengthwise. Remove seeds and stem. Slice off and discard skin. Thinly slice pears widthwise. Place pear slices in medium frying pan over medium heat. Sprinkle sugar, cinnamon, and vanilla over pears. Stir until sugar has melted and pears are covered in a sticky cinnamon sugar sauce. Cover, leave on medium heat for 10 minutes, stirring occasionally (if pears are extra-firm, cook until pears are soft-if pears are ripe, reduce time to 6 minutes.) Finishing Put second half of dough in plastic bag to form a ball. Roll out dough, slice in strips. If any extra dough is left over from either bottom or top crust, form leaves with dough. Put pear filling into baked bottom crust. Drizzle heavy cream over pears, let drain to the bottom. Cream should just cover the bottom of the crust. Lattice strips of dough over pie, place dough leaves on the middle of the pie. Bake for 15-20 minutes, until cream is firm and does not slosh in pie pan. Cool at least 20 minutes. Refrigerate leftovers. (Can be heated for 30 seconds in the microwave after refrigerated) Note: This pie is more like a pear tart, because the crust is not entirely filled. If crust is filled entirely with pears, cream cannot firm.