Caramelized 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.
Nutrition Facts : Calories 212 kcal, Carbohydrate 55 g, Sodium 9 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
SCRUMPTIOUS CARAMEL PEAR PIE
Steps:
- Place the butter in freezer for 20 minutes.
- In a food processor add the flour, salt and sugar and pulse a couple times.
- Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
- Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
- Peel, core and slice the pears and toss with the lime juice.
- In a sauce pan, add the 1/2 cup of butter and melt over medium heat. Add the flour and mix until the mixture turns into a thick paste. Add water, white sugar, brown sugar and cinnamon and continue stirring. Let it simmer for a couple minutes.
- Preheat oven to 425 F degrees.
- Take out the pastry discs from the fridge and roll out a disc so that it's 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn't get soggy.
- Add the pears to the pie dish and pour the caramel sauce over the pears, you don't have to pour it all if you think it's too much sauce. Roll out the other disc so that it's 12 inches in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the pears and brush with remaining egg white.
- Bake for 45 minutes or until golden brown.
- Let it cool before serving.
Nutrition Facts : ServingSize 1 slice, Calories 714 kcal, Carbohydrate 99 g, Protein 6 g, Fat 35 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 92 mg, Sodium 489 mg, Fiber 9 g, Sugar 53 g, UnsaturatedFat 11 g
CARAMEL PEAR PIE
A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.
PEAR PIE - FROZEN FILLING
Number Of Ingredients 6
Steps:
- Mix sliced pears with all other ingredients, and let sit for 15 minutes.
- Line four pie pans with heavy-duty aluminum foil, extending the foil on all sides so that you will be able to seal the filling.
- Pour the pear mixture into the lined pans and fold the foil loosely over the filling.
- Freeze until solid. Fold the foil tightly to seal and remove the foil packet from the pan. Replace in freezer.
- Filling can be frozen for up to 6 months.
- When ready to bake, line pie pan with pastry, unwrap the filling and drop it into the unbaked pastry. Dot with butter. Top with a top crust.
- Seal edges and cut slits in top crust. (If you want to make it sparkle, brush with milk and sprinkle with sugar.)
- Bake at 425 degrees for one hour.
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From myrecipes.com
5/5 (22)Calories 287 per servingServings 12
- To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.
- Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.
- To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.
CARAMELIZED PEAR CUSTARD PIE RECIPE | EATINGWELL
From eatingwell.com
4/5 (2)Calories 350 per servingTotal Time 4 hrs
- To prepare crust: Whisk flour, 1 tablespoon granulated sugar and 1/4 teaspoon salt in a large bowl. Using your fingers, quickly rub butter into the dry ingredients until the pieces are smaller but still visible. Add oil and toss with a fork to combine. Sprinkle with 3 tablespoons water and toss until evenly moist. Knead the dough in the bowl a few times--the mixture may still be a little crumbly. If it feels dry or doesn't start to clump together as you knead, sprinkle with another tablespoon of water and knead again. Turn the dough out onto a lightly floured surface and knead a few more times, until it just holds together. Form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
- Let the dough stand at room temperature for 5 minutes. Roll out between sheets of parchment or wax paper into about a 14-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Line the dough with a piece of parchment paper or foil large enough to lift out easily; fill with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 3 to 5 minutes more. (The crust will not be fully baked.) Let cool on a wire rack.
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- Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
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- Puree pumpkin puree until smooth in a food processor, then add the brown sugar and all the spices and blend to combine. Transfer the filling to a pot and heat up until it "blobs", about 4-5 minutes total, stirring all the time.
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- Make the Caramel Sauce: In a medium skillet over medium-low heat, melt butter. Add granulated sugar, brown sugar and heavy cream, and cook, stirring occasionally, until sugar has melted. Let simmer 2-3 more minutes to thicken slightly more. Remove from heat and mix in vanilla and salt. Allow to cool to room temperature.
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CARAMELIZED PEAR PIE FILLING - KLEINWORTH & CO
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Reviews 23Estimated Reading Time 5 mins
- In separate bowl- combine brown sugar, cinnamon, nutmeg & cornstarch- whisk to combine. Set aside.
- Some of the pears will break down into a thick liquid like sauce but you will still have some pear chunks.
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