Best Fall Pear Pie Recipes

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FALL PEAR PIE



Fall Pear Pie image

A wide slice of this festive fruity pie is a great end to a delicious meal. The mellow flavor of pears is a refreshing alternative to the more common pies for the holidays. It's nice to serve a dessert that's a little unexpected. -Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg, lightly beaten
1/4 cup heavy whipping cream, optional

Steps:

  • In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes. , Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg., Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool.

Nutrition Facts : Calories 440 calories, Fat 15g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 208mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.

FALL PEAR PIE



Fall Pear Pie image

I came across this recipe (can't remember where) and scribbled it on a piece of paper because my husband's favorite fruit is pears. I finally made it for the first time a month ago and he commented that "This is the best pie I have ever tasted!" This time, he even went and bought the pears himself and asked me to make it for him, which means he REALLY likes it. It is great to make in the fall when pears are a plenty. It's a nice change of pace from apple pie. Top it with vanilla ice cream or sweetened whipped cream and devour! I like to use Classic Pie crust, Recipe #26205. It is by far, the BEST pie crust ever. By the way, depending on the size of your pears, you may need more than six. It's best to make sure you have enough filling because the pears cook down and the pie shrinks.

Provided by Delish

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 (9 inch) double crust pie crusts
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon lemon peel, grated
6 large ripe pears, peeled and sliced
2 tablespoons lemon juice
2 tablespoons butter, cubed
1 tablespoon milk
additional sugar

Steps:

  • In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
  • In a large bowl, combine pears and lemon juice; toss to coat.
  • Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
  • Line pie plate with bottom crust.
  • Pour pear filling in crust.
  • Top evenly with cubed butter and top with top crust.
  • Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
  • Brush with milk and sprinkle sugar over top if desired.
  • Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 463.5, Fat 18.8, SaturatedFat 5.8, Cholesterol 7.9, Sodium 377.1, Carbohydrate 73.8, Fiber 6.3, Sugar 40.2, Protein 3.7

FALL GINGERED PEAR PIE



Fall Gingered Pear Pie image

My daughter-in-law said this tasted like fall. It is a combination of two different spiced pie recipes that I found on the net. Hope you enjoy as much as we did.

Provided by debbie lopez @Debbwl

Categories     Pies

Number Of Ingredients 16

1 box(es) pillsbury refrigerated pie crusts, softened per box
1/2 cup(s) brown sugar, firmly packed
1/4 cup(s) granulated sugar
3 tablespoon(s) cornstarch
3 tablespoon(s) crystallized ginger, finely chopped
1/2 teaspoon(s) cardamon, ground
1 teaspoon(s) lemon peel, grated
1/4 teaspoon(s) clove, ground
3 large anjou pears, peeled and sliced
3 large bosc pears, peeled and sliced
1 tablespoon(s) butter
EGG WASH
1 medium egg, fork whisked
1 tablespoon(s) milk
TOPPING
4 teaspoon(s) granulated sugar

Steps:

  • Heat oven to 425*F. Place lower crust in 9" glass pie pan, fallowing box directions.
  • In large bowl, mix brown sugar, 1/4 cup of granulated sugar, cornstarch. Stir in crystallized ginger, lemon peel, cardamon and cloves. Add sliced pears; toss gently. Spoon into crust-lined pan. Dot with 1 tablespoon butter. Top with the second crust; seal edges and flute. Cut slits in in top of crust to vent.
  • Mix egg and 1 tablespoon of milk; brush over top crust. Sprinkle with 4 teaspoons of sugar.
  • Bake 40 to 45 minutes or until pears are tender and crust is golden brown. Check after about 20 minutes of baking, cover crust edge with strips of foil if getting too brown to prevent burning.
  • Cool! Is great served with vanilla ice cream.

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