Walnut Pear Pie Recipes

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

PEAR-WALNUT CRUMBLE PIE

Steps:

• Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, lightly toss pears and remaining pie ingredients. If pears are very juicy, add additional 1 tablespoon flour. Spoon into crust-lined plate.
• In medium bowl, mix 1/2 cup flour, the brown sugar, cinnamon, ginger and nutmeg. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in walnuts. Spoon over pear mixture.
• Cover crust edge with strips of foil to prevent excessive browning. Bake 35 to 45 minutes or until topping is golden brown. Cool at least 30 minutes before serving. Serve warm or cool.

PEAR, WALNUT & RICOTTA PIE

Steps:

• To prepare the pear, walnuts, ricotta pie start peeling the four pears, preferably ripe, take away the central core and cut into small pieces. Put them in a bowl along with the chopped walnuts and with very little lime juice to prevent discoloring.
• Preheat the oven to 160 degrees C (325 degrees F). In a large bowl, beat with a whisk (or a planet) sugar with ricotta. Add 3 eggs one at a time and continue beating the mixture.
• Add the grated lime zest.
• Sift the flour with the baking powder and add to the mixture, stirring with a wooden spoon until you get a smooth dough. If needed, use the whisk. Stir in pears and walnuts with 'any sauce that had formed and mix well.
• Pour into a cake pan with parchment paper.
• Now bake the cake at 160 C (325 F) for 50/60 minutes, until introducing a toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil.
• Remove the cake from the oven, let it cool, put it on a serving plate and if you wish sprinkle with powdered sugar before serving.

APPLE-PEAR PIE WITH WALNUT CRUST

Steps:

• Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
• Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
• Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
• Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

PEAR-WALNUT STREUSEL PIE

Steps:

• Preheat oven to 375ºF. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of pie plate. Crimp edge as desired. Do not prick pastry.
• In a large bowl combine pears, 1/4 cup of the flour, the granulated sugar, 1/4 teaspoon cinnamon, and nutmeg; toss gently to coat.
• For streusel, in a small bowl stir together the remaining 1/2 cup flour, walnuts, brown sugar, and 1/2 teaspoon cinnamon. Drizzle with melted butter; toss with a fork until combined and crumbly.
• Transfer pear mixture to pastry-lined pie plate. Sprinkle with streusel. Chill for 15 minutes before baking.
• Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until pears are juicy and tender and streusel is golden. Cool on a wire rack about 1 hour to serve warm, or cool completely. If desired, serve with ice cream and sprinkle with additional cinnamon. Pastry for a Single-Crust Pie
• In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
• Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
• On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
• Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
• Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Place pie in an airtight container; cover. Store at room temperature for up to 3 days. Craving color? Add a handful of dried cherries to the filling. Spice things up: Add ½ teaspoon ground ginger to the streusel for an extra layer of flavor. Want a hint savory flavor? Add 1 teaspoon snipped fresh rosemary or sage to the filling.

WALNUT PEAR PIE

Steps:

• Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
• Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
• Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
• Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.

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.

PEAR-FIG-WALNUT PIE

Steps:

• Preheat oven to 400 degrees, with rack in the lower third. Bring wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook mixture in pan over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
• Meanwhile, roll out 1 disk dough on floured parchment to make a 13-inch circle; start with pressure in center and ease up just before reaching edges. Drape dough over rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out second disk. Cut out vent with a cookie cutter, and refrigerate cutout.
• Add pears, nuts, lemon juice, sugar, salt, and cornstarch to figs; stir until well combined. Spoon into pie plate (pile high in center). Dot with butter; lightly brush rim of dough with water. Drape second disk over pin; center over filling. Gently press around filling to fit; trim to leave a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat yolk with cream; brush over crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
• Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375 degrees. Bake, rotating halfway through, until bubbling, and bottom crust is deep golden brown, about 1 hour. (If edges brown too quickly, cover with a foil ring.) Let cool.

PEAR-FIG-WALNUT PIE

Steps:

• Preheat the oven to 400°F, with a rack in the lower third. Bring the wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until the figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer the figs to a large bowl. Cook the mixture in the pan over medium-high heat until reduced to a syrup, about 3 minutes; discard the star anise. Pour the syrup over the figs.
• Meanwhile, roll out 1 dough disk on floured parchment to make a 13-inch circle; start with pressure in the center and ease up just before reaching the edges. Drape the dough over the rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out the second disk. Cut out a vent with a cookie cutter, and refrigerate the cutout.
• Add the pears, nuts, lemon juice, sugar, salt, and cornstarch to the figs; stir until well combined. Spoon into the pie plate (pile high in the center). Dot with the butter; lightly brush the rim of the dough with water. Drape the second disk over the pin; center over the filling. Gently press around the filling to fit; trim to leave a 1/2-inch overhang. Fold the edge of the top crust under the bottom one; crimp to seal. Brush water on the bottom of the cutout; press onto the top crust. Beat the yolk with the cream; brush over the crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
• Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake, rotating halfway through, until bubbling, and the bottom crust is deep golden brown, about 1 hour. (If the edges brown too quickly, cover with a foil ring.) Let cool on a wire rack.

PEAR, FIG, AND WALNUT PIE

Steps:

• Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
• Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
• Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.
• Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.