Pear Strawberry Pie Recipes

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.

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.

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.

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.

STRAWBERRY APPLE PIE

Steps:

• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

CUSTARD PIE

Steps:

• Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
• In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
• Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.