Best Prickly Pear And Peach Walnut Pie Recipes

PEAR-CRANBERRY PIE WITH WALNUT CRUMB

Although it's not the most traditional holiday dessert, this pie pairs well with a Christmas roast. The cranberries add a festive note, while the walnut crumb adds an extra bit of crunchy texture. This pie looks just as delicious as it tastes.

Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 10

Ingredients

1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
Walnut Crumb Topping (page 14)
1 1/2 cups fresh cranberries
1/2 cup plus 1 tablespoon sugar
4 medium, ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Dash of ground nutmeg

Steps:

Preheat oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped. Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest. Let the fruit sit for about 10 minutes so that the juices can seep through. In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg. Add the sugar mixture to the fruit and combine thoroughly. Place the fruit mixture in the pie shell, distributing it evenly. Sprinkle the walnut crumb topping over the filling, covering it completely.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

PEAR-POMEGRANATE PIE

Pear-Pomegranate Pie image

In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories dessert

Time 1h30m

Yield One 9-inch single pie, 8 servings

Number Of Ingredients 10

Ingredients

4 Bosc pears (about 2 pounds), peeled and cored
4 Anjou pears (about 2 pounds), peeled and cored
6 tablespoons pomegranate molasses
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons tapioca
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
Flour, for dusting
Dough for 2 9-inch pie crusts (see recipe)

Steps:

Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 3 grams, Carbohydrate 89 grams, Fat 7 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 45 grams, TransFat 0 grams

"PRICKLY PEAR AND PEACH" WALNUT PIE

We enjoy this so much, it was gone in one sitting. We had to cut half slices, so everyone could get a second piece. Serve with your favorite whipped cream. I have a Ginger Whipped Cream recipe you may enjoy, as well.

Provided by Tiffany Bannworth @MissAnubis

Categories Pies

Number Of Ingredients 20

Ingredients

CRUST
1 - sugar and spice pie crust, see recipe
FRUITING FILLING
2 - prickly pears
3/4 cup(s) peaches, sliced
1/2 cup(s) dark brown sugar
1 pinch(es) salt
1/4 stick(s) butter, diced into small cubes
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) allspice
1/4 teaspoon(s) ginger
WALNUT FILLING
1/2 cup(s) walnuts, chopped
1/4 cup(s) dark corn syrup
1 - egg yolk
2 tablespoon(s) brown sugar
TOPPING
1 - egg white
1 tablespoon(s) turbinado sugar
- colored sugar, optional

Steps:

Prepare this ahead of time. https://www.justapinch.com/recipes/dessert/pie/sugar-and-spice-pie-crust.html?p=1
To prepare a prickly pear, either sand the outside of the pear or if you bought it in the grocery store, they already do this. I do not, so I run the risk of getting little thorns in my hand. You can wear a glove also, but I do not.
Cut the top and bottom of the pear and make an incision along the side, about a quarter if an inch deep. Peel off skin.
Dice fruit. You may remove seeds, but they are edible. It will greatly reduce your amount of fruit, but I prefer to do so. It is not necessary.
In a mixing bowl, mix all the fruit ingredients in a bowl. Set aside for 20 minutes, allow the fruit to macerate and the flavors to marry.
In a separate mixing bowl, add all the walnut ingredients, stir well.
In a greased pie dish, place the bottom of your crust. Then dump in all the fruit filling. Spread evenly. Top with the walnut layer.
Place the top of your crust on. Paint the exposed crust with egg white and sprinkle on additional turbinado sugar. I also did a Mickey Mouse motif and added orange sugar for the fall.
Cover entire pie with tin foil. Place in a a 350F oven for 30 minutes. Then remove foil and bake for an additional 10-15 minutes, until a nice golden brown pit crust is accomplished.