Canned Rhubarb And Pear Pie Filling Recipes

CARAMELIZED PEAR PIE FILLING

Steps:

• In a 2 quart saucepan combine diced pears, water and the juice of one lemon. Cook over medium-high heat, stirring occasionally for 8 minutes. Some of the pears will break down, but that's fine.
• In a separate bowl, combine brown sugar, cornstarch, cinnamon, and nutmeg. Whisk to combine. Pour over pears, and stir constantly until sauce thickens approximately 2 minutes.
• Remove from heat and let sit for 5 minutes.

CANNED PEAR STREUSEL PIE

Steps:

• Gather the ingredients.
• In a small bowl, combine the all-purpose flour, sugar, light brown sugar, cinnamon, melted butter, and pecans. Set aside.
• Gather the ingredients. Preheat oven to 350 F.
• Drain the sliced pears and reserve the liquid for another purpose.
• In a medium bowl, mix together the sliced pears, all-purpose flour and sugar, tossing until fruit is coated.
• Turn into the crust, spreading out evenly.
• Scatter the streusel topping evenly over fruit.
• Place the filled pie on a baking sheet to catch any drips. Bake about 40 minutes or until juices are bubbling.
• Remove from oven and cool slightly to serve warm or cool completely to serve at room temperature. A scoop of vanilla ice cream or dollop of whipped cream to accompany this dessert never hurts.

NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE

Steps:

• 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
• 2. In a bowl add cut up rhubarb, and pears. Mix.
• 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
• 4. Add filling mixture to the rhubarb, and pears. Fold in.
• 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
• 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12

STRAWBERRY RHUBARB PIE FILLING RECIPE

Steps:

• Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
• Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
• Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
• Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

CANNED RHUBARB AND PEAR PIE FILLING

Steps:

• Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
• Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
• Drain the pears, add to the mixture and cook for 3 minutes longer.
• Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.