Best Pear Cream Pie Recipes

SOUR CREAM PEAR PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust.
• Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie.
• Bake for an additional 30 minutes. Cool completely before serving.

PEAR SOUR CREAM PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.
• Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.
• While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl.
• Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.

SOUR CREAM PEAR PIE

Steps:

• Preheat oven to 350.
• combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust.
• bake 25 minutes.
• while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely.
• enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.

PEAR AND ALMOND CREAM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with the bottom crust.
• Blend marzipan and butter together in a food processor until smooth. Add eggs and flour and continue mixing until very smooth. Pour into the pie crust. Mount sliced pears over the marzipan cream. Cover with the top crust and flute the edges. Make a few slices in the top crust to vent.
• Bake in the preheated oven, covering loosely with foil if crust gets too dark, until golden brown and heated through, about 45 minutes. Sprinkle sugar on top. Let cool completely to give filling a chance to set.

CARAMEL APPLE-PEAR GRANOLA CREAM PIE

Steps:

• Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
• Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
• Assembly: Take baked large "oatmeal cookie" and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
• For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.

PEAR CREAM PIE

Steps:

• Toss the pears with sugar and flour. Combine sour cream and vanilla, add to pear mixture and mix well. Pour into the pie shell. Mix the remaining ingredients until crumbly. Sprinkle over the pears. Bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake for another 45 minutes more or until the pears are tender.

SOUR CREAM PEAR PIE

Steps:

• Blend sugar, egg, flour, sour cream, vanilla, and almond extract. Add pears and gently toss, using a rubber spatula, to coat pears.
• Spoon into pie crust. Bake at 350 degrees F for 25 minutes.
• Combine topping ingredients. Crumble over the pie. Return to the oven for 30 minutes. Chill before serving.

PEAR PIE WITH CARDAMON CREAM

Steps:

• In a large saucepan, combine 1 cup sugar, flour, 1/4 teaspoon ginger and 1/4 teaspoon cardamom; add pears and wine. Cook over medium heat for 15 minutes or until thickened, stirring occasionally. Stir in the cheese, butter and lemon juice until cheese is melted. Combine the remaining sugar, ginger and cardamom; set aside., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with water; sprinkle with sugar mixture., Bake at 375° for 40-45 minutes or until crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., In a large bowl, beat the cream, honey, ginger and cardamom until stiff peaks form. Serve with pie.

PEAR-AND-FIG PIE-IN-A-JAR W/ MASCARPONE CREAM

Steps:

• 1. Make the pastry: In a food processor, combine the flour, sugar and salt. Add the butter and pulse in 1-second birsts until the mixture resembles coarse meal. Combine the ice water and apple cider vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the dough in plastic and refrigerate until chilled, about 30 mins. 2. On a floured work surface, roll out 1 disk of the dough to a 12-in square. Cut into quarters and ease each piece of dough into a wide-mouth 1.2 pint jar. Repeat with remaining dough. Fridge until chilled, about 15 mins. 3. Preheat the oven to 350. Set the jars on a sutrdy baking sheet and line each crust with foil, pressing it to the edges. Fill with pie weights or dried beans, and bake for 20 minutes. Remove the foil and weights. Press our any bubbles and bake the cursts for about 30 mins longer, until golden brown and cooked through. Let cool. 4. Meanwhile, Make the Filling: In a large saucepan, combine figs, pears, apple cider, eau-de-vie, honey, lemon zest & juice, cinnamon, cloves, allspice and salt and bring to a boil. Simmer over moderately low heat until the figs are plumped and pears are tender, about 20 mins. Strain the poaching liquid into a heatproof bowl. Discard lemon zest. Set the fruit aside. Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 mins. 5. Spread the walnuts in a pie plate and toast for about 7 mins, until fragrant. Let cool, then coarsely chop the nuts. 6. Make the Mascarpone Cream: In a bowl, whisk the mascarpone with the creme fraiche, honey, maple syrup, lemon juice, vanilla and salt. 7. Assemble the Pies: Drizzle 1/2 the pear-fig syrup into the pie crusts. Top with half the mascarpone cream followed by all of the fruit and the remaining cream. Garnish with the pear slices, walnuts, remaining syrup and serve.

PEAR CREAM PIE

Steps:

• Heat oven to 450°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Baked Shell. Bake 9 to 11 minutes or until light brown.
• Cut second crust into 1/2-inch-wide strips. Line large cookie sheet with cooking parchment paper. On cookie sheet, weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
• Meanwhile, place pears in large saucepan; sprinkle with lemon juice. Add 3/4 cup sugar and the water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking cream filling.
• In medium saucepan, beat egg yolks with whisk or fork. Stir in 1 cup sugar. Add cornstarch and salt; mix well. Stir in 1 1/4 cups milk, the evaporated milk and 1 1/2 teaspoons vanilla until blended. Stir in butter. Cook and stir over medium heat until thick and bubbly.
• Spread fruit filling in cooled baked shell. Spread cream filling over top. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
• In chilled medium bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (do not overbeat). Pipe whipped cream around edge of pie, or garnish as desired. Store covered in refrigerator.