Pear Strawberry Glazed Pie Recipes

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

STRAWBERRY GLAZE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

GINGER PEAR PIE

Steps:

• Preheat the oven to 425 degrees.
• Prepare one crust and line a 9 inch pie pan with it.
• Spread the bottom of the pie crust with the marmalade.
• In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
• Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
• Prepare an egg glaze with the egg, whisked with one tablespoon water. Brush the edge of the prepared pie crust with the egg glaze. Set the rest of the egg glaze aside.
• Prepare the second pie crust. Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.
• Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge. Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).
• Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
• Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
• Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden. Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).
• Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!

KITTENCAL'S STRAWBERRY-GLAZED PIE

Steps:

• In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
• Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
• Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
• Transfer to prepared crust.
• Refrigerate for about 4 hours or until completely set.
• Top pie with whipped cream.
• Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.

STRAWBERRY PEAR SEPTEMBER PIE

Steps:

• Filling: Grate the lemon zest and set aside. Peel, core and slice both the apple and pears into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, salt and nutmeg. In a seperate bowl, toss the strawberries with cocoa powder and ginger. Melt butter in a large skillet over medium-high heat. Add the pears and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Add the strawberries. Evenly mix in flour. Then cook about a minute more to thicken the juices more. Stir in the vanilla and lemon zest; and remove from the heat. Cool completely and set aside. Roll a disk of pie dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan, trimming so it hangs over the edge. Fill the crust with the fruit. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg. Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Fold the top crust edge under the bottom one, then press together to seal. Refrigerate the pie for at least 20 minutes. Meanwhile, heat the oven to 425 degrees F. Brush pie with egg and sprinkle sugar. Cut 6 to 8 small steam vents on top. Place pie on a baking sheet and cook for 15 minutes, then reduce to 375 degrees F. Bake until the crust is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a piece of aluminum foil and cover the edges with it. Cool and serve.

PEAR-STRAWBERRY PIE

Steps:

• Drain pears and strawberries, reserving syrups.
• Slice pears; arrange in cooled baked pastry shell with berries.
• Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
• In saucepan, stir syrup mixture into cornstarch; add jelly.
• Cook and stir till thickened and bubbly; spoon over fruit.
• Chill.
• Top with Whipped Cream.

PEAR-STRAWBERRY GLAZED PIE

Steps:

• Drain pears and strawberries, reserving syrups. Slice pears and arrange on bottom of pastry shell. Spoon strawberries on top. Refrigerate. Measure strawberry syrup. Add enough pear syrup to equal 1 c. In small sauce pan, add syrup and cornstarch. Stir well. Add currant jelly. Cook and stir until mixture thickens and bubbles. Spoon over fruit. Top with whipped cream. Place fresh strawberries on top, either whole or sliced.

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.