Jaynes Peach Pear Pie Recipes

"PRICKLY PEAR AND PEACH" WALNUT PIE

Steps:

• Prepare this ahead of time. https://www.justapinch.com/recipes/dessert/pie/sugar-and-spice-pie-crust.html?p=1
• To prepare a prickly pear, either sand the outside of the pear or if you bought it in the grocery store, they already do this. I do not, so I run the risk of getting little thorns in my hand. You can wear a glove also, but I do not.
• Cut the top and bottom of the pear and make an incision along the side, about a quarter if an inch deep. Peel off skin.
• Dice fruit. You may remove seeds, but they are edible. It will greatly reduce your amount of fruit, but I prefer to do so. It is not necessary.
• In a mixing bowl, mix all the fruit ingredients in a bowl. Set aside for 20 minutes, allow the fruit to macerate and the flavors to marry.
• In a separate mixing bowl, add all the walnut ingredients, stir well.
• In a greased pie dish, place the bottom of your crust. Then dump in all the fruit filling. Spread evenly. Top with the walnut layer.
• Place the top of your crust on. Paint the exposed crust with egg white and sprinkle on additional turbinado sugar. I also did a Mickey Mouse motif and added orange sugar for the fall.
• Cover entire pie with tin foil. Place in a a 350F oven for 30 minutes. Then remove foil and bake for an additional 10-15 minutes, until a nice golden brown pit crust is accomplished.

SPRING PEACH-PEAR DREAM PIE

Steps:

• Mix cream cheese and preserves together in a bowl, mixing well. Fold in whipped topping.
• Spoon into pie crust. Arrange fruit attractively on the top of whipped mixture.
• Chill for 2 hours and garnish with additional whipped topping if you like.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.