Strawberry Pear September Pie Recipes

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SPICED PEAR PIE



Spiced Pear Pie image

This Spiced Pear Pie is the perfect end to a fall supper! Top with a dollop of vanilla whipped cream.

Provided by Erica Kastner

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

1 recipe for a double-crust pie crust ((see note))
3 tbsp all-purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pinch cardamom
1 tsp vanilla extract
2 tbsp unrefined cane sugar, (divided)
1/8 tsp unrefined salt
2 1/2 pounds ripe but still firm pears, cored and thinly sliced ((about 10 small pears))
1 tbsp heavy cream, (for brushing crust)
homemade whipped cream, (for serving, optional)

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.

Nutrition Facts : Calories 565 kcal, ServingSize 1 serving

PEAR-STRAWBERRY PIE



Pear-Strawberry Pie image

Why buy a pie when you can easily make one? Pear and Strawberry join hands in this delightfuly fruity pie. This recipe is from Mrs. Olson's (yes, the FOLGER gal) "Get-Together Recipes" book 1973. Note: Prep time includes chill time.

Provided by Sueski

Categories     Dessert

Time 4h

Yield 1 pie, 5 serving(s)

Number Of Ingredients 6

1 (29 ounce) can pear halves
1 (10 ounce) package frozen strawberries, thawed
9 inches frozen pasty shells, baked
1 tablespoon cornstarch
1/4 cup currant jelly
whipping cream, whipped

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.

Nutrition Facts : Calories 152.8, Fat 0.2, Sodium 12.9, Carbohydrate 39.7, Fiber 4, Sugar 27.1, Protein 0.8

BERRY BEST PEAR PIE



Berry Best Pear Pie image

Cranberries and pears make tasty partners in an old-fashioned lattice-topped pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
1 1/2 cups sugar
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
4 cups sliced peeled pears (5 medium)
2 cups fresh or frozen (thawed) cranberries
2 tablespoons butter or margarine
1 egg white
1 teaspoon water

Steps:

  • Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball; divide pastry in half. On lightly floured surface, shape each half into flattened round. Roll one round of pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge 1 inch from rim of plate.
  • In small bowl, mix sugar, 1/3 cup flour and the cinnamon. Place pears in pastry-lined pie plate. Sprinkle sugar mixture over pears. Top with cranberries. Cut butter into small pieces; sprinkle over filling.
  • Roll other round of pastry; cut into strips about 1/2 inch wide. To make lattice top, place about 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip of the first 7 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. (To save time, place second half of strips crosswise across first strips instead of weaving.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. Press edge with fork.
  • In small bowl, mix egg white and 1 teaspoon water; brush on lattice pastry top. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through lattice crust.

Nutrition Facts : Calories 560, Carbohydrate 81 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 47 g, TransFat 3 1/2 g

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