Pear Delight Pie Recipes

PEAR PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
• Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
• Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.

PEAR BREAD DELIGHT

Steps:

• Combine flour, soda, baking powder, salt and cinnamon in a large bowl.
• Make a well in center of mixture. Combine oil, eggs, sugar, pears, nuts and vanilla.
• Add to dry ingredients, st irring just until moistened.
• Spoon mixture into 2 greased 8 1/2 x 4 1/2 x 3 inch loaf pans.
• Bake at 325 degrees for 1 hour and 10 minutes or until done. Cool 10 minutes before removing from pans.
• Yields: 2 loaves.
• Good with coffee.

HOMEMADE PEAR PIE

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.

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 STREUSEL PIE

Steps:

• Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
• Lift pears out with a slotted spoon and place in pie shell.
• In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
• Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
• Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.

PARTRIDGE IN A PEAR TREE PIE

Steps:

• Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture., Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack. , Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves and pears around it.