Pear Raisin Pie Recipes
PEAR-RAISIN PIE
Steps:
- HEAT oven to 375 degrees. Prepare Streusel Topping; reserve. Mix baking mix and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into ungreased pie plate, 9x1-1/4 inches, using hands dusted with baking mix, bringing dough onto rim of pie plate. Flute if desired. MIX pineapple juice, raisins, cornstarch, nutmeg and ginger in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping. BAKE 25 to 30 minutes or until crust and topping are light golden brown. 8 servings. Streusel Topping: Mix oats, baking mix and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly. From . Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 433 calories, Fat 13.07684328125 g, Carbohydrate 76.06840828125 g, Cholesterol 0 mg, Fiber 5.52682450360929 g, Protein 6.443945 g, SaturatedFat 2.64543927083333 g, ServingSize 1 1 Serving (181g), Sodium 142.468380208333 mg, Sugar 70.5415837776407 g, TransFat 0.875611979166666 g
SPICED PEAR AND RAISIN PIE
Steps:
- Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
- Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.
- Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)
GINGERED PEAR PIE WITH GOLDEN RAISINS
Categories Fruit Ginger Dessert Bake Thanksgiving Raisin Pear Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
- Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
- Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
- Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.
PEAR AND RAISIN MINCE PIE WITH LATTICE CRUST
Categories Food Processor Fruit Dessert Bake Christmas Hanukkah Thanksgiving Rosh Hashanah/Yom Kippur Orange Dried Fruit Raisin Pear Spice Fall Winter Christmas Eve Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
- For filling:
- Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
- Bake pie until crust is golden and pears are tender, about 50 minutes; cool.
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