Scrumptious Pear Pie Recipes

SCRUMPTIOUS CARAMEL PEAR PIE

Steps:

• Place the butter in freezer for 20 minutes.
• In a food processor add the flour, salt and sugar and pulse a couple times.
• Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
• Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
• Peel, core and slice the pears and toss with the lime juice.
• In a sauce pan, add the 1/2 cup of butter and melt over medium heat. Add the flour and mix until the mixture turns into a thick paste. Add water, white sugar, brown sugar and cinnamon and continue stirring. Let it simmer for a couple minutes.
• Preheat oven to 425 F degrees.
• Take out the pastry discs from the fridge and roll out a disc so that it's 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn't get soggy.
• Add the pears to the pie dish and pour the caramel sauce over the pears, you don't have to pour it all if you think it's too much sauce. Roll out the other disc so that it's 12 inches in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the pears and brush with remaining egg white.
• Bake for 45 minutes or until golden brown.
• Let it cool before serving.

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.

SOUR CREAM PEAR PIE

Steps:

• Preheat oven to 350.
• combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust.
• bake 25 minutes.
• while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely.
• enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.

PEAR PIE III

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
• In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
• Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.