Best Double Crust Pear Pie Recipes

DOUBLE-CRUST PEAR PIE

Double-Crust Pear Pie image

Thanksgiving dinner guests will be pleasantly surprised to see this pretty dessert on the table instead of the usual apple pie. The amount of anise flavor is just right.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon zest
1-1/2 teaspoons crushed aniseed
1-1/2 teaspoons lemon juice
5 cups thinly sliced peeled ripe pears (about 5 medium)
Pastry for double-crust pie (9 inches)
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

In a large bowl, combine the sugar, cornstarch, lemon zest, aniseed and lemon juice. Add pears and toss gently. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 412 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 70g carbohydrate (36g sugars, Fiber 3g fiber), Protein 2g protein.

DOUBLE-CRUST PEAR PIE

Double-Crust Pear Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 10

Ingredients

2/3 cup(s) sugar
1/4 cup(s) cornstarch
2 teaspoon(s) grated lemon peel
1 1/2 teaspoon(s) crushed aniseed
1 1/2 teaspoon(s) lemon juice
5 cup(s) thinly sliced peeled ripe pears (about 5 medium)
- pastry for double-crust pie (9 inches)
FOR THE GLAZE
1/2 cup(s) confectioners' sugar
2-3 teaspoon(s) lemon juice

Steps:

In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator.