Pear And Pumpkin Pie Recipes

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

FRESH PEAR PIE

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.

PEAR & PUMPKIN BREAD

Steps:

• ****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside.
• Preheat oven to 350-degrees F.
• Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking).
• In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine.
• In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
• Stir in pecans and coconut.
• Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet.
• Spoon batter into cans or bread pan.
• Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.

PEAR AND PUMPKIN PIE

Steps:

• Make poached pears:
• In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.
• Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.
• Preheat oven to 375°F.
• Make filling:
• In a large bowl whisk together filling ingredients until combined well.
• Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with crème anglaise.