Moraga Pear Pie Recipes
MORAGA PEAR PIE
I have a pear tree and gave some pears to my neighbor and in return she baked me this wonderful pie. She got the recipe from the internet and I would like to share it with you. Adapted from The Great Book of Pears by Barbara Jeanne Flores. Serves 6. This blue ribbon recipe comes from 82 year-old Jean Podell who won Moraga, California's pear recipe contest. The town, which was built in the last hundred years on Bartlett orchards, still has many producing trees along its bike trail and open spaces. In 1999, Moraga organized a community harvest and its first annual Moraga Pear Festival to celebrate its history
Provided by Chef yogi 77703
Categories Pie
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Fill the pie shell with the pear slices. For an open-face pie, arrange the slices in circular spirals.
- In a small bowl, beat together the sugar, butter, flour and eggs. Pour over the pears.
- Place the pie on a cookie sheet and bake for 15 minutes.
- Reduce the oven temperature to 350 and bake 1 hour.
- Cover loosely with foil to prevent over browning during the last half hour of cooking time.
- Serve warm.
Nutrition Facts : Calories 494.9, Fat 19.6, SaturatedFat 7.9, Cholesterol 90.8, Sodium 235.6, Carbohydrate 78.1, Fiber 6.6, Sugar 50.7, Protein 5.2
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
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