Sapelo Island Pear 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.

CHEDDAR PEAR PIE

Steps:

• In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.

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.

FALL PEAR PIE

Steps:

• In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
• In a large bowl, combine pears and lemon juice; toss to coat.
• Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
• Line pie plate with bottom crust.
• Pour pear filling in crust.
• Top evenly with cubed butter and top with top crust.
• Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
• Brush with milk and sprinkle sugar over top if desired.
• Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
• Cool on wire rack.

CREAMY PEAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
• In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
• Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.

SAPELO ISLAND PEAR PIE

Steps:

• Heat oven to 375°.
• Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
• In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
• Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
• Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
• Remove from the heat, add in the butter and the flour; stir to mix everything well.
• Pour the pear filling into the piecrust.
• Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
• Trim away extra pastry extending beyond the rim of the pie pan.
• Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
• Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
• Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm or at room temperature.