Pearcrumbpie Recipes

FRESH PEAR CRUMBLE PIE

Steps:

• Fill pie shell with sliced pears.
• Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
• Mix together remaining sugar, spices and flour and add to butter.
• Stir with a fork until crumbly and sprinkle over pears.
• Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.

PEAR CRUMBLE PIE

Steps:

• In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

PEAR-APPLE CRUMBLE PIE

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
• Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

AMISH PEAR CRUMB PIE

Steps:

• To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
• Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
• Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
• Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
• In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
• Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
• Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.

PEAR CRUMBLE PIE

Steps:

• Combine the sour cream, egg, 1/2 c sugar, 2 T flour, and vanilla in a medium sized bowl.
• Fold in the peeled and sliced pears.
• Scrape into the pie shell and place in a 375 degree oven for about 40 minutes.
• While the pie bakes, make the crumble; mix together the flour,sugar and cinnamon, cut in the butter to the size of petite peas.
• After the pie has baked for about 40 minutes, pull it from the oven and sprinkle the crumble topping on. Put pie back into the oven for about 20 minutes longer.
• Keep this pie refrigerated, if there are any leftovers.

PEAR CRUMBLE PIE

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.