Best Ned And Chucks Perfect Pear Pie Recipes

CHEDDAR PEAR PIE

Steps:

• In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.

HOMEMADE PEAR PIE FROM SCRATCH

Steps:

• 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.

ELEGANT PEAR CUSTARD PIE

Steps:

• In 4-quart saucepan, stir 1 cup sugar, the water, vodka and liqueur. Cut slit down center of vanilla bean; scrape out seeds. Discard bean; add seeds to mixture in saucepan. Heat to boiling over medium-high heat; add pears. Reduce heat to low. Cover loosely; simmer 25 to 45 minutes or until pears are tender. (Poaching time will vary depending on ripeness of pears.) Remove from heat. Let pears cool in liquid 1 hour.
• Meanwhile, heat oven to 425°F. Place pie crust in 9-inch glass pie plate. Bake as directed for Partially Baked One-Crust Pie. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Remove pears from liquid to cutting board. Strain poaching liquid through mesh strainer; set liquid aside. Thinly slice pears; arrange in layers in decorative pattern in partially baked crust.
• In large bowl, beat all custard ingredients with whisk just until combined. Slowly pour over pears. Carefully place pie in oven (pie plate will be full). Cover crust edges with pie shield ring or strips of foil to prevent excessive browning. Place sheet of foil on rack below pie in case of spillover.
• Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Brush top of pie with 1 tablespoon reserved poaching liquid. Cool on cooling rack 1 hour. Refrigerate 2 hours or until completely cool.

NED AND CHUCK'S PERFECT PEAR PIE

Steps:

• In a food processor, pulse together the flour and the salt. Add the butter. Pulse until mostly crumbly, with some large pieces. With machine running, add 4 tablespoons of the water. Process until dough just holds together. If it is too dry, add remaining water, as needed. Dough should not be wet. Turn dough out onto plastic wrap. Divide in half. Press each half together into a disk, wrap in plastic wrap, and refrigerate one hour, or overnight.
• On a lightly floured surface, roll out one disk of the dough to a 12-inch circle. Brush off excess flour. Fit dough into a 9-inch pie dish. Press the edges down around the inside. Trim dough to a half inch over the dish. Roll our remaining disk of dough. Transfer disk to parchment-lined baking sheet. Chill pie shellnand disk of dough. If desired, rolln the remaining dough scrapes into a thin disk. Cut out shapes with a small leaf cutter. Chill the leaves on the baking sheet with the disk of dough.
• In a large bowl combine the pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca. Toss well. Transfer the mixture to the cold pie shell.
• Whisk the egg with 2 teaspoons of water. Brush the egg glaze around the rim of the dough. Transfer the cold disk of dough on top, press down gently. Press the top and bottom pieces of dough together, around the rim. Trim the top dough with scissors to about 1"-inch. Fold it under. Crimp the edge of the pie as desired.
• Brush the surface and edges of the pie with the egg wash. Make 3 slits in the top for steam to escape. If using, apply the cold leaves to the top of the pie with the egg wash. Sprinkle sanding sugar over the top if desired. Freeze the pie for 30 minutes to firm up the butter. Heat the oven to 400, with a rack in the lower third.
• Bake until the crust begins to brown, about 20 minutes. Reduce heat to 350. Continue to bake until crust is richly golden brown, rotating as needed, 40-55 minutes. Transfer pie to a wire cooling rack. Cut when cool. Pie may be kept at room temperature up to 2 days, lightly covered with plastic wrap.