Pear Pie, anyone?
Posted: Wed Sep 03, 2008 9:16 am
A friend has a request to make a pear pie. Anyone have any good recipes?
Thanks.
Thanks.
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Posted: Wed Sep 03, 2008 3:19 pm
can't say I've ever heard of one or seen it. I love pear though so it sounds good to me!
Here ya go...
Posted: Wed Sep 03, 2008 4:16 pm
Pear Almond Pie
I use sliced pears which have been peeled and cored then loaded into an unbaked pie shell.
The filling/binder is this:
1 egg
3/4 c heavy cream
1 c sugar
2 T flour
1 t vanilla
1 t cinnamon
1/2 t nutmeg
dash salt
Mix the binder together til it is slightly thickened and then pour over the pears.
Top the whole thing w/ sliced natural almonds.
Bake @ 350 for 45 minutes.
Enjoy!
I use sliced pears which have been peeled and cored then loaded into an unbaked pie shell.
The filling/binder is this:
1 egg
3/4 c heavy cream
1 c sugar
2 T flour
1 t vanilla
1 t cinnamon
1/2 t nutmeg
dash salt
Mix the binder together til it is slightly thickened and then pour over the pears.
Top the whole thing w/ sliced natural almonds.
Bake @ 350 for 45 minutes.
Enjoy!
Posted: Thu Sep 04, 2008 9:09 am
Thanks, Carolyn, I'll pass it along!
Posted: Fri Sep 05, 2008 7:02 pm
Chickadee,
Here's a recipes that I've been using for years and lot it. I actually just made one.
CREAMY PEAR PIE
4 C. sliced pears
1/3 C. sugar
2 Tablespoons flour
1 C. (8 oz.) sour cream
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
1 pie shell (9 inch)
Topping:
1/4 C. flour
2 tablespoons butter melted
2 tablespoons brown sugar
In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture and mix well. Pour into pie shell. In a small bowl, mix topping ingredients until crumbly. sprinkle over pears. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 45 minutes.
Hope your friend likes it
XOXO
Bug
Here's a recipes that I've been using for years and lot it. I actually just made one.
CREAMY PEAR PIE
4 C. sliced pears
1/3 C. sugar
2 Tablespoons flour
1 C. (8 oz.) sour cream
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
1 pie shell (9 inch)
Topping:
1/4 C. flour
2 tablespoons butter melted
2 tablespoons brown sugar
In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture and mix well. Pour into pie shell. In a small bowl, mix topping ingredients until crumbly. sprinkle over pears. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 45 minutes.
Hope your friend likes it
XOXO
Bug
Posted: Fri Sep 05, 2008 8:16 pm
What happened to my friend Bug, she is now giving out recipes, some one check and see if the little green men got her 
Posted: Fri Sep 05, 2008 11:49 pm
Don't worry Tom, I think I gave out all the recipes (=2) that I have
XOXO
Bug
XOXO
Bug
Posted: Tue Sep 09, 2008 9:01 am
Thanks, Bug, sounds delish!
Posted: Tue Sep 09, 2008 8:42 pm
What kind of pears do you guys use? I have a pear tree and these pies look really good. I never know what to do with all the pears!
Posted: Wed Sep 10, 2008 9:25 am
Cat:
One of my best friends has a Pear tree in her back yard and that is what I use. I'm not really sure what kind they are but I truly don't think it matters. I have also used canned pears during the winter and it works fine. You just have to remember to drain them REALLY well or it gets too runny.
XOXO
Bug
One of my best friends has a Pear tree in her back yard and that is what I use. I'm not really sure what kind they are but I truly don't think it matters. I have also used canned pears during the winter and it works fine. You just have to remember to drain them REALLY well or it gets too runny.
XOXO
Bug
Posted: Wed Sep 10, 2008 9:26 am
Hey Bug... what happened to the rest of your name?
Posted: Wed Sep 10, 2008 10:06 am
I must not be Blue anymorembw1024 wrote:Hey Bug... what happened to the rest of your name?
XOXO
Bug
Posted: Wed Sep 10, 2008 1:36 pm
I agree w/ what Bug said above. Bartlett are a dependable variety but any ripe pear will do as well as surprisingly good results w/ canned ones.