Ned And Chucks Perfect Pear Pie Recipes

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CREAMY PEAR PIE



Creamy Pear Pie image

There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups sliced peeled pears
1/3 cup sugar
2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 unbaked pie pastry (9 inches)
TOPPING:
1/4 cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons brown sugar

Steps:

  • In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

CHEDDAR PEAR PIE



Cheddar Pear Pie image

I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling - they expect apples but love the subtle sweetness of the pears. -Cynthia LaBree, Elmer, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 11

4 large ripe pears, peeled and thinly sliced
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 frozen pie shell (9 inches)
TOPPING:
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 311mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

FRESH PEAR PIE



Fresh Pear Pie image

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

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

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

NED AND CHUCK'S PERFECT PEAR PIE



Ned and Chuck's Perfect Pear Pie image

Add a fresh touch of flavor to fall. See what's cooking at the Pie Hole on Pushing Daisies. I found this in Martha Stewart Living. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Pie

Time 1h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

2 1/2 cups all purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
1 cup cold unsalted butter, cut into pieces
4 -6 tablespoons ice water
1 cup pecan pieces, toasted
3/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 cup packed dark brown sugar
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
2 1/2 lbs pears, cut into medium pieces (peeled & cored)
1 tablespoon unsalted butter, in pieces
2 tablespoons instant tapioca
1 large egg
sanding sugar (optional)

Steps:

  • In a food processor, pulse together the flour and the salt. Add the butter. Pulse until mostly crumbly, with some large pieces. With machine running, add 4 tablespoons of the water. Process until dough just holds together. If it is too dry, add remaining water, as needed. Dough should not be wet. Turn dough out onto plastic wrap. Divide in half. Press each half together into a disk, wrap in plastic wrap, and refrigerate one hour, or overnight.
  • On a lightly floured surface, roll out one disk of the dough to a 12-inch circle. Brush off excess flour. Fit dough into a 9-inch pie dish. Press the edges down around the inside. Trim dough to a half inch over the dish. Roll our remaining disk of dough. Transfer disk to parchment-lined baking sheet. Chill pie shellnand disk of dough. If desired, rolln the remaining dough scrapes into a thin disk. Cut out shapes with a small leaf cutter. Chill the leaves on the baking sheet with the disk of dough.
  • In a large bowl combine the pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca. Toss well. Transfer the mixture to the cold pie shell.
  • Whisk the egg with 2 teaspoons of water. Brush the egg glaze around the rim of the dough. Transfer the cold disk of dough on top, press down gently. Press the top and bottom pieces of dough together, around the rim. Trim the top dough with scissors to about 1"-inch. Fold it under. Crimp the edge of the pie as desired.
  • Brush the surface and edges of the pie with the egg wash. Make 3 slits in the top for steam to escape. If using, apply the cold leaves to the top of the pie with the egg wash. Sprinkle sanding sugar over the top if desired. Freeze the pie for 30 minutes to firm up the butter. Heat the oven to 400, with a rack in the lower third.
  • Bake until the crust begins to brown, about 20 minutes. Reduce heat to 350. Continue to bake until crust is richly golden brown, rotating as needed, 40-55 minutes. Transfer pie to a wire cooling rack. Cut when cool. Pie may be kept at room temperature up to 2 days, lightly covered with plastic wrap.

Nutrition Facts : Calories 613.2, Fat 35.5, SaturatedFat 16.6, Cholesterol 91.3, Sodium 510.8, Carbohydrate 71.6, Fiber 7.7, Sugar 28.7, Protein 7

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