Dessert - Fresh pear pie filling recipe

Author: Nicholas Allen  

Filling A fresh pear pie recipe in a flaky crust and topped with sweet brown sugar crumb topping! Imagine a delicious homemade pear pie, laced with a flakey buttery crust and a juicy, cinnamon and nutmeg infused fresh pear pie filling.

Fresh Pear Pie

Fresh Pear Pie
This Fresh Pear Pie is the perfect baked good to serve on your Holiday Dessert Table, to bring to a party or to simply enjoy with friends and family. The fragrant spiced pear filling surrounded by a homemade cinnamon shortcrust pastry is just heaven on a plate!
Provided by: A Baking Journey
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 18
  • 1 1/3 cup (200 gr) Plain Flour
  • 2 1/2 tbsp (20gr) Powdered Sugar (or icing sugar)
  • 1/2 teasp. Cinnamon Powder
  • 1 pinch Table Salt
  • 1/3 cup (3 oz or 80gr) Soft Butter
  • 1 Egg
  • 2 tbsp (30ml) Cold Water (if needed)
  • 5 Large Pears (You can also do half pears, half apples)
  • 2 tbsp Brown Sugar
  • 1 1/2 teasp. Cinnamon Powder
  • 1/2 teasp. Star Anise Powder
  • 1/2 teasp. Ground Ginger Powder
  • 1/2 teasp. Nutmeg Powder
  • 1/2 Lemon, Juiced ((about 2 tbsp / 30 ml))
  • 2 tbsp Cornstarch
  • 1 tbsp Almond Meal (optional)
  • 1 Egg
  • 1 tbsp Milk
  • Calories: 209 kcal
  • Carbohydrate: 33 g
  • Protein: 3 g
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Cholesterol: 49 mg
  • Sodium: 73 mg
  • Fiber: 4 g
  • Sugar: 13 g
  • Serving Size: 1 serving
How to cook:
  1. Cinnamon Shortcrust Pastry
  2. Place the Plain Flour, Salt, Powdered Sugar and Cinnamon Powder in a large bowl.
  3. Add the cubed Soft Butter, and use your fingers to mix it in the dry ingredients. The butter should be homogenuously combined with the Flour and look like crumbs or thick sand (see note 1 about making this pastry in the food processor).You can also use a Pastry Blender to cut to butter in.
  4. Add the Beaten Egg and mix it in, trying not to overwork the pastry. If the pastry looks dry, add the Cold Water.
  5. Transfer the pastry onto a lightly floured surface and bring it in together into a ball. Cover with plastic wrap and gently press on it to flatten the ball. Place in the fridge to rest for at least 30 minutes, preferably an hour.The pastry should stick and come together quite easily at this point. If it looks still crumbly, knead in a little bit more water before transfering into the fridge.
  6. Fresh Pear Filling
  7. Peal and Core the Pears, then cut them into small cubes. Place them in a large bowl.
  8. Add the Lemon Juice, then the Brown Sugar, Cornstarch and Almond Meal. Genty toss the pears to mix, then add the Spices (see note 2). Mix with a wooden spoon or spatula to evenly cover the fruits with all the spices. Set Aside.
  9. Putting the Pie together
  10. Preheat your oven on 180'C / 350'F.
  11. When the Pastry is cold and hard, take it out of the fridge and place on a lightly floured surface. Cut it in two pieces, about 1/3 and 2/3 of the pastry.
  12. Start with the largest piece: using a rolling pin, roll the pastry into a large round - larger than your pie pan. Roll it as thinly as possible without breaking it, then gently place into your 9inch / 22 cm pie pan. The pastry should go over the edges of the pan for now. Set aside.
  13. With the smaller piece of pastry, make the "lid" of the pie. I rolled the pastry thinly then cut it into thin strips to create a lattice effect but you can make any design you want or simply cover to pie completely. Set them aside.
  14. Prick the pastry at the bottom of the pie pan with a fork, then pour in the Spiced Pear Filling.
  15. Place your pastry strips over the pie filling to make a lattice (or your choice of design). Finally, fold in the pastry that should still be going over the top of the pan to cover the edges of the lattice. Use a fork to gently press and seal the edges.
  16. Optional: in a small bowl, whisk the egg and milk then brush it over the pastry for a golden finish.
  17. Bake for 25 to 30 minutes, or until the pastry is golden brown. Leave to cool down for 15 minutes at least before cutting.
  18. Serve warm on its own, or with Vanilla Ice Cream / Whipped Cream.
Notes: Best Pear Pie Recipe - How To Make Pear Pie, With the motor running, add water 1 tablespoon at a time until dough clumps together and forms a ball. Turn out dough onto a work surface. Pat into a …

Pear Pie Recipe

Pear Pie Recipe
Imagine a delicious homemade pear pie, laced with a flakey buttery crust and a juicy, cinnamon and nutmeg infused fresh pear pie filling. It is the stuff dessert dreams are made of.
Provided by: Sharon Rigsby
Total time: 180 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American,Southern
Number of ingredients: 8
  • 6 cups thinly sliced pears (peeled, about 6-7 medium-size pears)
  • 3/4 cup sugar
  • 2 Tbsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • 1 Tbsp fresh lemon juice
  • 1 pkg refrigerated pie crusts (You need two crusts)
  • Calories: 246 kcal
  • Carbohydrate: 49 g
  • Protein: 2 g
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Sodium: 161 mg
  • Fiber: 4 g
  • Sugar: 31 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 425 degrees F.
  2. Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
  3. Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
  4. Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
  5. To flute, the pie crust, use one finger to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. Alternatively, you can take a fork and press the tines around the entire edge of the pie to seal the crust.
  6. Cut several slits in the top crust.
  7. Bake for 20 minutes. Remove from the oven and place strips of aluminum foil around the pie crust edge to keep it from browning too fast. Bake for another 20-25 minutes. Cool on a wire rack for at least two hours before serving.
Notes: Easy Pear Pie Recipe with Fresh Pears, Preheat the oven to 450°F. Place a baking sheet on the bottom oven rack. Combine sugar, flour, salt, cinnamon, and lemon zest in a mixing bowl. Roll …

Pear Pie Filling

Pear Pie Filling
Pear Pie Filling
Provided by: Canning Homemade
Total time: 100 minutes
Cook time: 1530 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 8
  • 24 cups sliced pears
  • 5 1/2 cups sugar
  • 1 1/2 cup Clear Jel®
  • 2 1/2 cup cold water
  • 5 cup apple juice (pear or whitegrape could also be used)
  • 3/4 cup bottled lemon juice
  • 1 T. cinnamon
  • 3/4 t. nutmeg
How to cook:
  1. Quality: Use firm pears.
  2. Yield: 7 quarts
  3. Preparation:
  4. Wash, peel, and corepears. Prepare slices 1/2-inch wide and place in water containing ascorbic acidto prevent browning. Boil water and add each batch of pears for 1 minute afterthe water returns to a boil. Drain but keep heated fruit in a covered bowl orpot.
  5. Cooking:
  6. Combine sugar, Clear Jel®and spice in a large kettle with water and apple juice. Stir with whisk andcook on medium high heat until mixture thickens and begins to bubble.
  7. Add lemonjuice and boil 1 minute, stirring constantly. Remove from heat. Fold in drainedpears slices and immediately fill hot jars with mixture.
  8. Filling: Note:
  9. It works really well if you add some to the jar through yourfunnel and using your plastic spatula to push down the filling and remove airbubbles as you go up the jar with each scoop. Fill to 1 ½” headspace. Adjustheadspace if needed. Wipe rims of jar with a dampened clean paper towel. Adjustlid and process immediately.
  10. Processing:
  11. Process in a water bathcanner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and placeon dishtowel overnight undisturbed.
  12. The next day remove rings and clean jars andlabel with recipe name and date. Store in a cool, dry, and dark place. This recipe will make 6 - 7 quarts.
Notes: Fresh Pear Pie - A Baking Journey, Use a fork to gently press and seal the edges. Optional: in a small bowl, whisk the egg and milk then brush it over the pastry for a golden finish. …

Pear Pie

Pear Pie
A fresh pear pie recipe in a flaky crust and topped with sweet brown sugar crumb topping!
Provided by: Kelly Miller
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 9 inch pie crust (thawed according to package directions)
  • 7 pears (peeled, cored, and sliced)
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 cup butter (cold)
  • 1 cup flour
  • 1/2 cup brown sugar
  • Calories: 1364 kcal
  • Carbohydrate: 167 g
  • Protein: 16 g
  • Fat: 70 g
  • Saturated Fat: 25 g
  • Cholesterol: 30 mg
  • Sodium: 1063 mg
  • Fiber: 10 g
  • Sugar: 36 g
  • Serving Size: 1 serving
How to cook:
  1. Place unbaked pie crust inside glass pie plate.
  2. In a large bowl, gently mix sliced pears, sugar, cornstarch, cinnamon, nutmeg, and salt. Spread into pie crust.
  3. In a medium bowl, blend cold butter, flour, and brown sugar with a pastry blender (or a small food processor works well, too) until you have coarse crumbs.
  4. Sprinkle topping over pears. Bake at 425 for 15 minutes.
  5. Place sheet of foil over pie, and bake an additional 15 minutes or until pears are soft. Allow pie to completely before slicing and serving.
Notes: Canning Pear Pie Filling, 1 T Cinnamon. 10 cups cold water. 3/4 cup bottled lemon juice. Mix the sugar, Clear Jel® and cinnamon in large stock pot with a whisk. Then add cold water. Stir well. Cook on medium …
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