PEAR-GINGER PIE
You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road trip in 1995. A "for sale" sign on an old trading post read, "There used to be pie. Ain't no more." They bought the place and opened Pie-O-Neer.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
- Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
- Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
- Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
- Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.
PERSONAL PEAR POT PIES
Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your loved ones to personal-size desserts. -Barbara Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet., In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter., Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims. Brush lattices with egg., Bake until filling is bubbly and pastry is golden brown, 25-30 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 343 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 177mg sodium, Carbohydrate 50g carbohydrate (24g sugars, Fiber 7g fiber), Protein 5g protein.
PEAR-CRANBERRY-GINGER CUTIE PIES
This recipe will be your new holiday favorite. Bring these Cutie Pies to your next holiday party and wow 'em! Festive cranberries and the freshness of fall- harvested pears make a tasty combination, and a little kick of ginger makes the flavor unique.
Provided by Food Network
Yield Makes 16 Cutie Pies
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
- To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
- Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
- Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
- To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
- Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
- Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
- Spoon the filling evenly into the Cutie Pie shells, and set aside.
- If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
- Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
- Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
- In a large bowl, combine the flour, salt, and sugar, and mix well.
- Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
- Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
- With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
- Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
- When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
- 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
- In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
- Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
- Add the rolled oats, and mix to create a crumbly consistency.
- Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
- Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s
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CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
From browneyedbaker.com
4.3/5 (7)Total Time 1 hr 10 minsCategory DessertCalories 484 per serving
- Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add 2 tablespoons of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
- Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
- Remove the dough-lined pie plate from the refrigerator and trim the overhanging dough to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself, making the folded edge flush with the edge of the pie plate. Crimp the dough, then transfer the dough-lined plate to the freezer for 1 hour before using.
- Make the Filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through. Uncover and let cool to room temperature, about 30 minutes.
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