Spiced Pear Pie With Buckwheat Crumble Recipes

SPICED PEAR PIE

Steps:

• Preheat oven to 425 degrees F.
• In a small bowl, whisk together the flour, spices, salt, and 1 tablespoon of the sugar. In a large bowl, toss the pears with the vanilla and flour/spice mixture.
• Roll out half of the pie dough and line a pie dish with it. Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust. Pour the pear mixture on top. Roll out the other half of the pie dough and place it on top of the crust. Trim and crimp the edges.
• Brush the top of the crust with the heavy cream. Place pie on a rimmed baking sheet.
• Bake in preheated 425 degree oven for 20 minutes. Lower the temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbly, about 50-60 minutes. Tent with foil or a pie crust shield if the crust browns too quickly before the pie is done baking.
• Remove from oven and cool in the pie pan on a cooling rack for a minimum of 2 hours before slicing. Serve with whipped cream if desired.

SPICED PEAR PIE WITH BUCKWHEAT CRUMBLE

Steps:

• Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes.
• Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.)
• Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
• Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling.
• Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day.

SPICED APPLE AND PEAR PIE

Steps:

• Dough:
• Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
• Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
• Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
• Filling:
• Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. Add the fruit 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. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
• Form the pie:
• Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. 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. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
• Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
• Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
• Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

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.

SPICED PEAR CRUMBLE

Steps:

• Steps:
• Preheat oven to 350 degrees F.
• Spray baking dish with nonstick spray. Drain two cans of Libby's® Pear Slices. In baking dish mix Libby's® Pear Slices, cinnamon, ground ginger and coconut sugar. Stir until well combined.In separate bowl, combine rolled oats, almond flour, chopped walnuts, ground flax seed and salt. Add in coconut oil and maple syrup to topping mixture and combine until all ingredients are coated.Sprinkle topping evenly over pear mixture. Bake uncovered for 15 minutes and broil for 1-2 minutes. Serve warm.Optional: add a scoop of vanilla ice cream.