Recipes for "pear pie"

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.

Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.

Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.

Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.

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.

Preheat oven to 450 degrees F (230 degrees C).

Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.

Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon, and salt in a large bowl until well combined. Mix in sour cream and beaten egg until smooth. Add pears; stir gently until coated. Pour mixture into a graham cracker crust.

Bake in the preheated oven for 25 minutes.

While pie is baking, stir together 2/3 cup flour and 1/2 cup sugar until well combined. Cut in butter until mixture resembles coarse crumbs.

Remove pie from the oven and sprinkle the top with butter-flour mixture. Return to the oven and continue baking for 30 more minutes. Cool completely on a wire rack before serving.

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)

Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.

With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.

Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.

To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.

Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.

Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.

To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.

Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.

Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.

When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.

Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.

Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes.

Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes.

Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy.

Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray.

Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate.

Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge.

Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.

Sift flour, sugar, and salt into a mixing bowl. Stir grated Cheddar cheese into the flour mixture using a fork. Stir in butter using a wide spoon until mixture becomes crumbly. Set topping mixture aside at room temperature.

Preheat the oven to 400 degrees F (200 degrees C). Place pie crusts in their tins onto a baking sheet to catch drips; place crusts 1 inch apart.

Sift sugar, cornstarch, and salt into a small bowl. Place pears in a large mixing bowl. When oven is hot, sprinkle sugar mixture over pears and stir to combine. Pour filling evenly into the 2 pie crusts. Divide topping mixture in half and add to the top of each pie in 4 to 6 dollops; use a wide knife to spread evenly.

Bake on the middle rack of the preheated oven for about 18 minutes; the pears will produce a lot of liquid and will bubble over. Check pies and cover with aluminum foil if crust or topping is getting dark. Bake about 7 minutes more.

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.

Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.

Combine sugar, flour, cinnamon, lemon zest, and salt in a mixing bowl.

Arrange pear slices in layers in prepared crust, sprinkling sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.

Moisten the rim of bottom crust with some water, then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several 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); bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer.

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.

Preheat the oven to 400 degrees F (200 degrees C).

Combine flour, 1/2 cup brown sugar, and Cheddar cheese in a bowl; cut in butter until mixture resembles coarse crumbs. Set crumble topping aside.

Toss pears and lemon juice together in a large bowl. Combine 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl; stir into pears and toss to coat. Transfer pear filling to pie crust; sprinkle with crumble topping.

Bake in the preheated oven until the top is golden brown, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C.)

In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.

Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.