Best Ginger Pear Upside Down Pie Recipes
GINGER-PEAR UPSIDE-DOWN PIE
I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. -Marcy Kamery, Blasdell, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle., Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate., On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge., Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes., Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.
Nutrition Facts :
GINGER-PEAR UPSIDE-DOWN PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 20
Steps:
- Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle. Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
- On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge. Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes. Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.
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