Pear And Almond Impossible Pie Recipes

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IMPOSSIBLY EASY PEAR-CUSTARD PIE



Impossibly Easy Pear-Custard Pie image

Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1/2 cup Original Bisquick™ mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
1/2 cup Original Bisquick™ mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
  • In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
  • Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g

ALMOND-PEAR PIE



Almond-Pear Pie image

Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (8 oz) or tube (7 oz) almond paste
5 cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears)
2 tablespoons sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 teaspoons apple pie spice
1 tablespoon lemon juice
1 egg, beaten
1/4 cup sliced almonds
1 teaspoon sugar

Steps:

  • Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
  • In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
  • Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g

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