Pear Praline Pie Recipes

APPLE PEAR PRALINE PIE

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll one pie crust out into a 13-inch circle. Transfer to a 9-inch baking dish. Roll out the second pie crust.
• In a large bowl, toss together the sugar, flour, nutmeg, salt, apples, and pears. Dump into the pie crust lined pie dish. Top with the bits of butter. Place second pie crust on top. Tuck pie crust into dish and crimp as desired. Cut slits in the top crust for vents.
• Place pie on the prepared sheet pan and cover with foil. Bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until crust is golden brown and filling is visibly bubbling through the vents.
• In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Cook for 1 more minutes. Drizzle on top on the cooked pie and sprinkle with pecans. Return pie to oven and bake for 3-4 minutes, just until praline sauce is bubbly.
• Remove and let cool at least 30 minutes before serving. Store leftovers in the fridge.

APPLE-PEAR PRALINE PIE

Steps:

• Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
• In a large bowl stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
• To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack.
• In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in brown sugar and milk. Cook and stir until mixture comes to a boil. Carefully spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 to 3 minutes or until topping starts to bubble. Cool on wire rack. Makes 8 slices. Nut Pastry
• In bowl combine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough.

KELLY'S COUNTRY-STYLE FRESH PEAR PIE

Steps:

• In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
• Stir pears into dry mixture well. Stir in vanilla.
• Pour into unbaked 9" deepdish pie shell. Dot top with butter.
• Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
• Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
• Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
• Makes a large pie, serves 6-8.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

PRALINE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Line a deep dish pie pan with pastry dough. Line dough with foil, fill with uncooked beans or something similar (this will keep the sides from falling as it bakes). Bake for 10 minutes. Remove from the oven.
• Reduce oven temperature to 200 degrees F (95 degrees C).
• In a large sauce pan, combine pecans, brown sugar, white sugar, cream and butter. Cook until it reaches 230 degrees F (110 degrees C) on a candy thermometer.
• Remove foil and beans from pie shell. Pour praline mixture into pie shell.
• Bake at 200 degrees F (95 degrees C) for 20 minutes. I cover the edges of the pie with aluminum foil so crust won't burn. Serve warm with whipped topping, if desired.

PEAR PRALINE PIE

Steps:

• In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.

APPLE-PEAR PRALINE PIE

Steps:

• Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
• In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
• If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375°F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.
• After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.
• Cool on wire rack. Makes 8 servings.

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.

APPLE-PEAR PIE

Steps:

• Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
• Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
• Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
• Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

APPLE-PEAR PRALINE PIE

Steps:

• Heat oven to 350°F.
• In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch deep-dish glass pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into pastry-lined pie plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the toffee bits. Top with second pie crust. Flute edges as desired. Cut slits in several places in top crust to allow steam to escape.
• Bake 50 to 55 minutes or until golden brown; remove pie from oven. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining toffee bits. Cool 2 hours before serving.

PEAR, PORT, WALNUT, AND BLUE CHEESE PIE

Steps:

• 1. Preheat an oven to 425 degrees. 2. To make the glaze: In a small saucepan, mix together the port and cornstarch. Cook over medium-high heat, whisking continuously, until the mixture comes to a boil and thickens. Remove from heat and cool. Set aside. 3. To make and fill the pie: Line a 9-inch pie pan with one of the pastry crusts, and set aside. Place the sliced pears in a large bowl. In a small bowl, mix together the sugar and flour then sprinkle over the pears. Mix to coat the pears well. Place half of the pear filling into pastry-lined pie pan. Scatter evenly with the walnuts then layer in the remaining pears. Drizzle the filling evenly with the glaze, then scatter the crumbled blue cheese over the filling. 4. Top the pie with the second crust. Seal and flute the edges with your fingertips. Make several slits in the top crust to allow steam to escape. For a pretty top, brush the crust lightly with milk and then sprinkle lightly with coarse sugar. Bake in the preheated oven for 15 minutes, then reduce oven temperature to 375 degrees. Bake for 35 to 40 minutes more, or until the crust is golden and the filling is cooked through.

APPLE-PEAR PRALINE PIE

Steps:

• 1. Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle. 2. In a large bowl stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired. 3. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack. 4. In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in brown sugar and milk. Cook and stir until mixture comes to a boil. Carefully spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 to 3 minutes or until topping starts to bubble. Cool on wire rack. Makes 8 slices. Nut Pastry 1. In bowl com:bine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough.