How to make Quick and Easy Apple and Pear Pie recipe
This easy Apple and Pear Pie recipe with very little prep, mixing everything together into a bowl and pouring this mixture into a ready-made crust and bake. Once you try this quick and easy apple and pear pie recipe using ready made crust, you won't ever buy store made pie again.
This is also a collaboration with Ellen's Homemade Delights:
How to make brown sugar:
4 Gala apples
1 tablespoon cinnamon
3 tablespoons flour
2 teaspoon vanilla extract
1 stick melted butter
1/2 teaspoon 5 spice powder
1 1/2 teaspoon dried orange peel
1/2 cup brown sugar
2 9-inch pie crust
1 egg, thoroughly beaten.,
#applepie #pearpie #cooking with tovia
Cooking with tovia
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Apple, Pear, and Strawberry pie
With the holiday season upon us, this is the perfect recipe to try for your holiday party! It is relatively easy to make and makes a really beautiful presentation. Don't let the lattice top scare you off; it is actually really easy to do!
Ingredients: The filling
1# Each sliced apples, pears, and strawberries
1/4 Cup All purpose flour
1 Tbsp. Cornstarch
1 Lemon juiced
Pinch of cinnamon and nutmeg
1 Cup Sugar
Pinch of salt
1. In a large bowl, combine the fruit with 1/2 the sugar and a pinch of salt. Stir till thoroughly combined. Allow to sit for at least a half hour.
2. Strain the liquid that forms and reserve.
3. Over medium heat, reduce the strained liquid until it becomes very syrupy. About 5 minutes.
4. Return the syrup to the fruit mixture and add the remaining ingredients. Stir till combined.
Ingredients: Pie crust
(Multiply this recipe by 2 but make separately)
1 1/3 Cup All purpose flour
5 Tbsp. Chilled water
4 Oz. Cubed chilled unsalted butter
Pinch of salt and sugar
1. In a large bowl, add all ingredients minus the water.
2. With a fork, incorporate the butter into the flour by pressing the butter into the flour. Do this until the mixture becomes crumbly. It takes some elbow grease so be patient
3.Add the water and mix till the dough is formed.
4. With the palm of your hand knead the dough briefly. Not too much though!
5. Wrap the dough with cellophane and chill for at least 20 minutes.
6. Flour a dry clean surface. Flour a rolling pin.
7. Starting from the center, roll the dough out until it is about 1 inch larger than your pie dish.
1. Line the pan with the dough.
2. Add the fruit mixture and even it out so it is level.
3. Prepare the lattice top. I can't describe it in words so you have to watch the video.
4. Brush the top of the pie with an egg wash and sprinkle additional sugar on top.
5. Place the pie on a lined baking dish and bake at 350 degrees for 1-1/2 hours. It will be golden brown and bubbly when done.
6. Allow to cool for at least an hour and serve.
The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
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EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs, or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Pear Pie: Delicious, Easy and Rustic
Here is how I make my pear pie. So easy, light, refreshing! And, if you can get pears on sale or grow them, it costs next to nothing to make! Enjoy guys, I hope you enjoyed this recipe!
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Fresh Pear Pie
pie, recipe, meca
UNREAL CUSTARD APPLE & PEAR CAKE RECIPE | Incredibly Creamy Cake
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This creamy apple and pear cake is soooo delicious! Creamy layers of soft apples, pears, vanilla custard cream topped with crunchy buttery almond crust. You will want to make this again and again! It is really easy to make, it tastes like a mix between apple pie, with custard and nutty crumble.
It is insanely good! If you are a fan of creamy, desserts and you have some apples or pears lying around - You must make this! This cake isn't too sweet, but you can add more sugar if you want :) You can serve this with ice cream or cream, but it's amazing on its own as well.
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Apple and Pear Pie - Recipe Videos
Apple and Pear Pie
You can find the complete recipe here:
The ONLY Pear Pie Recipe You'll Need | DELICIOUS Warm & Chilled | Southern Living From Home
Delicious warm or chilled, this pie can easily be enjoyed any time of the year. The pear slices in this pie release flavorful juices that mingle with the spices, lemon juice, and bourbon added to the fruit to create a delicious filling. Cinnamon is the traditional spice used in this fruit pie, but cardamom is called for to provide an exotic flavor to support the familiar taste of cinnamon and pear. A tablespoon of bourbon provides subtle flavor and the long bake time brings the filling to a boil, allowing the alcohol to cook out of the pie.
• 1 Double-Crust Pie Pastry
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 tablespoon instant tapioca
• ¼ teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 3.5 pounds Bosc pears, peeled and cored
• 2 tablespoons lemon juice
• 1 tablespoon bourbon
• 1 egg yolk
• 1 teaspoon water
• 1 ½ tablespoons raw sugar
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#PearPie #CookingFromHome #Desserts
Apple Pie From Scratch
Here is what you'll need!
Apple Pie From Scratch
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!
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Apple-Pear Ginger Crumble Pie
I had a giveaway in the description box of my candy apple video and a reminder note in the description box of my Halloween fudge video. Did you see it? I had 100 entries! Thanks to all who read the description box on regular basis and before asking questions.
WINNERS of the Bulk Barn bag giveaway are:
Perfect for the fall when there are so many wonderful fresh apples available.
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead.
Yes, you can leave out the pears, just replace with more apple.
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
You can also find them online.
Pastry fo a single 9 crust pie
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that's what in the house because those are Max's favourite.
3 cups peeled and sliced pears (I used Bartlett pears)
3 tbsp fresh lemon juice
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3/4 cup rolled oats
1/4 cup all purpose flour
3 tbsp packed brown sugar
2 tbsp finely chopped crystallized ginger
1/3 cup butter, cut into pieces
On a floured surface roll out dough and line a 9 deep dish pie plate.
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently.
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit.
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned.
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future.
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry.
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb lard
1 eggs, stirred slightly
1 tablespoon vinegar
1 cup cold water
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies.
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Music by Jason Saw (YouTube user Audionautix)
Cooking With Elaine: Apple-Pear Pie
Such a great recipe for the holidays :) Make sure to enjoy with ice cream!!
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Apple and Pear Pie Recipe
Hyperbole and a Half:
???? Pear Butterscotch Pie Recipe
This is a great change of pace from a fall apple pie - Pears and butterscotch go together really well... maybe with some ice cream on top.
Our double crust pastry dough
3 Tbsp (45 mL) all purpose flour
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) grated nutmeg
pinch of salt
½ cup (125 mL) packed brown sugar
5 (about) firm-ripe Bartlett or Anjou pears
1 Tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) pure vanilla extract
1 Tbsp (15 mL) unsalted butter, cut up
1 large egg beaten with
1 Tbsp (15 mL) water
1 Tbsp (15 mL) turbinado sugar for sprinkling
Preheat oven to 425°F (220ºC).
Whisk together the flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, until smooth. Peel and core the pears, cut each into 6 wedges and place into the bowl with the sugar / flour mixture. Gently toss pear to coat with mixture, then add lemon juice, and vanilla. Let stand while you roll out the crust.
Roll out dough on a lightly floured surface to fit into a 9-inch pie plate. Roll out 2nd piece of dough into a 13-inch round for the lid, and cut vent holes.
Pour the pear filling into the shell, and dot with butter. Cover with pastry lid and trim the edges, leaving a ½ overhang. Press edges together with a fork to seal, then fold under. Brush top crust with egg wash and sprinkle with granulated sugar.
Bake pie on baking sheet for about 20 minutes. Reduce oven to 375°F (190ºC) and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to room temperature before serving.
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Pear Pie Filling Recipe
Fresh Pear Pie Filling Recipe made without Sure Gel
Pear Pie Filling Recipe
● 16 fresh pears
● 2 Tbsp. cinnamon ground
● 2 cups brown sugar
● 2 tsp. nutmeg ground
● 2 Tbsp. corn starch
Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
Here you’ll find guides, tips and information on #vegetable #gardening, #cooking, #canning and long-term food storage.
I show you how to prepare classic comfort #food #recipes along with new recipes proven to satisfy and delight. You’ll learn how I grow all organic heirloom vegetables from seed to harvest to preparation, free of pesticides. Grown as nature intended in my Texas #garden.
#Home DIY projects, spring and fall vegetable gardening in north Texas, garden planning tips and information of all sorts are being added every week to help #people succeed as gardeners, learn to #cook and add new recipes to their cookbooks!
Learn about canning your vegetable garden harvest. We show you how to pickle jalapeno peppers, make hamburger dill pickles and much more.
I also go over in detail, how to save your seeds for next year’s garden; save and preserve your cumber, squash, zucchini, cantaloupe.
I hope you enjoy my videos - I try to bring you useful #life tips and how to guides on all things gardening and cooking.
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Pear Pastry Pockets
This delicious dessert is perfect for the Holidays, is super easy to make and it takes almost no time to prepare! Your guests will love it!
Makes 16 pockets
4 large pears
2/3 cup granulated sugar
1 1/2 teaspoon cinnamon
1 egg beaten
2 packages puff pastry sheets
1/2 cup apricot preserves
2 tablespoons melted butter
How to Make Sour Cream Pear Pie | Pie Recipes | Allrecipes.com
Watch this video to see how to make a unique and tasty sour cream pear pie. The combination of pears, sweetened sour cream and a crumb topping is irresistible. You'll want to make this one again and again.
Get the crowd-pleasing recipe for Sour Cream Pear Pie at
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Cuisinart Deep Dish Pear and Apple Pie Recipe Video
Get the full recipe here:
Pears and apples combine to make a delightful taste combination. You may also choose to use all pears or all apples.
#cuisinart #cuisinartrecipes #recipevideo
Pear pie filling
sharing a pear pie filling as I am canning up pie filling from the harvest.
PEAR PIE RECIPE! (Cooking with Chaia)
Today I decided to make some pear pie. This is a delicious dessert. Come make it with me!
1 Cup (2 Sticks) Unsalted Butter
1 Tsp. Sugar
1 Tsp. Salt
6 Tbsp. Ice Water (As needed)
1/2 Cup Sugar
1/4 Cup Flour
1/8 Tbsp. Ground Cloves
1/8 Tbsp. Ground Cinnamon
1 Tbsp. Milk
1 Tbsp. Melted Butter
1 Tbsp. Sugar
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Spiced Apple and Pear Hand Pies
These hand pies have a sweet apple and pear filling all wrapped up in a flaky buttery crust.
Apple Pear Hand Pies
1 Medium - Large Granny Smith Apple (diced)
1 Bartlett Pear (diced)
1 tbsp corn starch
1 tsp lemon juice
1/3 cup sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ground cloves
Grate in about 1/2 inch fresh ginger
1. The crust: Prepare my pie crust recipe
2. While the pie crust is chilling, make apple pie filling. Place sliced apples in a large bowl. Add sugar, lemon juice, corn starch, cinnamon, ground cloves and nutmeg. Gently Toss.
3. Preheat oven to 350 degrees.
4. Rollout chilled pie dough to 1/8 inch thick on a floured surface. Using 3-1/4 inch circle cutters, cut pie dough. You should have about 20-22 rounds which will result in 10 or 11 hand pies.
5. Place half of your pie dough rounds on a baking sheet lined with parchment paper. Spoon a heaping teaspoon of apple pear filling onto each round. Place a round on top of each filled hand pie. Use the tines of a fork to crimp the edges of the pies. Also using the tines from the fork, lightly prick the top of the pies to create vent holes to allow the air to escape the pie.
6. Lightly brush pie with egg wash. Sprinkle with coarse sugar.
7. Bake hand pies for 25-32 minutes.
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French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies
Learn how to make Apple Hand Pies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
Pear Crumble Tart - Simply Tas
Hey! Welcome to this video showing you how to make a caramel-y, sweet and nutty Pear Crumble Tart. It's super easy to bake and ticks the boxes of all sugary cravings! Happy baking :)
Watch in HD - Expand for recipe!
---------- Let’s Connect ----------
---------- Pear Crumble Tart Recipe ----------
Step 1: Make the Pastry
For the pastry:
250g Plain Flour
50g Icing Sugar
Splash of Milk
To make the pastry:
Combine flour and icing sugar in a large bowl. Rub in the butter until you are left with a coarse texture.
Beat the egg with a splash of milk.
Combine wet with dry ingredients.
Mix until you are left with a ball of dough.
Dust plastic wrap with flour, wrap pastry and place in freezer for 30 mins.
Step 2: Make Frangipane
For the frangipane:
50g Icing Sugar
1 tbsp Plain Flour
50g Ground Almonds
1/2 tsp Almond Extract
To make the frangipane:
Cream butter and icing sugar together.
Mix in the flour and ground almonds.
Add in the almond extract, followed by 1 egg. Mix.
Chill for 40 mins before using.
Step 3: Make the Crumble
For the crumble:
150g Plain Flour
80g Demerara Sugar
25g Pecans, roughly crushed
1/2 tsp Ground Cinnamon
To make the crumble:
Rub butter into the flour and stir in demerara sugar, pecans and cinnamon.
Leave aside until later.
Step 4: Line Pastry Tin
Preheat oven to 140°C fan. On a lightly floured surface, roll out pastry to about 5mm thickness. Line tart tin with the rolled pastry leaving a little excess overhanging the rim. Prick the base and sides with a fork. Line the tart case with greaseproof paper and 2 cups of rice and bake blind for 20 mins. Remove the paper and rice and brush the inside of tart case with egg white. Trim off the excess pastry around the rim and bake again for 10 mins.
Step 5: Make Pear Filling
For the filling:
1 tbsp Butter
7 Pears, peeled and diced
1.5 tbsp Light Brown Sugar
1/2 tsp Ground Cinnamon
To cook the filling:
In a frying pan, melt butter until bubbling. Add fruit, brown sugar and cinnamon. Toss to combine and cook until fruit is soft but not broken down.
Step 6: Assemble!
Fill the tart case with the frangipane, then fruit, and top with the crumble mix.
Preheat oven to 140°C fan. Bake for 45-50 mins or until deep golden brown. Leave to cool completely at room temperature.
Serve it with cream, custard or on its own.
Recipe adapted from:
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Caramel Pear Pie
This easy-to-prepare olive oil pie dough has a light texture. The olive oil lends a fruity flavor that is a fitting complement to the caramel pear filling.
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Beth's Apple Cinnamon Turnover with Puff Pastry
Learn how to make an easy Apple turnover recipe from store-bought puff pastry. One of my favorite fall recipes.
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Learn how to make an apple cinnamon turnover recipe using store-bought puff pastry. This is a great fall brunch idea or would also make a great treat for Christmas Morning Breakfast! Enjoy! xx
WATCH MORE FALL RECIPES
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Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
French Apple Tart
Chocolate Pecan Pie
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BETH’S APPLE CINNAMON PASTRIES RECIPE
*PRINT RECIPE HERE*
2 tbsp (25 g) sugar
¼ tsp (1.25ml) cinnamon
1 cup (150 g) of diced apples, skin on (to preserve the pectin)
3 tbsp (30 g) raisins
1 egg beaten
1 package of store-bought puff pastry sheets (I really like the Pepperidge Farm Brand for these since it’s already scored!)
1 tbsp (7g) powdered sugar
1-2 tsp (5-10ml) of heavy cream
Pre-heat oven to 400F (200C)
In a small bowl combine the sugar with the cinnamon and set aside.
In a medium-sized bowl add the apples, the cinnamon sugar and the raisins. Toss well to combine and set aside.
Beat 1 egg until combined.
Roll out the puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.
Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.
Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.
These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked.
Bake for 30-35mins, depending on it they were frozen or not, if frozen will take the full 35 mins most likely. If not 25-30 mins. If not freezing before do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.
Remove from oven and allow to cool slightly. Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp if too thick and the 2nd tsp.
Drizzle the glaze on the pastries with a fork in a zig zag motion. Transfer pastries to cake stand, et voila! Serve and enjoy ☺
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Jamie’s Ultimate Apple Pie
Happy Thanksgiving FoodTubers! Jamie’s got the ultimate apple pie recipe to help you celebrate the holidays. Generous chunks of apple mixed with sweet blackberries and surprise ingredients stemmed ginger and elderflower juice. Cut through the golden puff pastry top and serve with ice cream for the best apple pie you’ve ever tasted.
For a delicious Thanksgiving cocktail recipe check out the Clementine & Sage Mule recipe over on Drinks Tube:
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Delicious Pear Pie
100g butter, melted
1tsp vanilla sugar
1tsp baking powder
Pear Cobbler: Deep Dish Delicious
Southerners will make a cobbler out of just about anything (apples, peaches, blackberries, blueberries, strawberries, rhubarb, even sweet potatoes and whatever else they desire to cobble. Today, Meso is making a delicious Pear Cobbler with lots of sweet sticky syrup that bubbles over the crispy golden brown crust. Look out for delicious! Printed recipe below:
Pear Pie Filling
2 large cans undrained pears (or any fruit of your choice)
1/4 cup flour
1 & 1/2 cups sugar (or to taste)
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 & 1/2 teaspoon lemon flavoring
1/2 teaspoon vanilla flavoring
2 roll out pie crusts
1 tablespoon sugar/4 pats butter for top crust
Vegetable spray or butter for casserole dish
Bake in 375 degree oven for 35 to 40 minutes and crust is golden brown and syrup is bubbling.
Royalty Free Music: Bar Crawl by John Deley and the 41 Players
Mini Apple Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 643
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Pear and Almond Tart BOURDALOUE • Classic French Dessert Recipes
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• 4 cups water
• 1 1/4 cups sugar
• 1 1/2 tbsp fresh lemon juice
• 1 tsp vanilla
• 2 pears, peeled
• 1/3 cup powdered sugar
• 1/4 cup almond flour
• 1/4 tp salt
• 130g unsalted butter, room temperature
• 1 egg yolk
• 1 1/4 cups all-purpose flour
• 2/3 cup almond flour
• 1 tbsp all purpose flour
• 1/3 cup powdered sugar
• 75g unsalted butter, room temperature
• 1 large egg
1. Bring water, sugar, and lemon juice to boil, add vanilla and mix until sugar dissolves. Add pears.
Cook until pears are tender, for 20 minutes. Let it cool in syrup.
2. Mix powdered sugar with almond flour, and salt. Add butter and blend until smooth. Mix in egg yolk.
3. Add flour gradually. Form a ball, cover with a plastic wrap and chill at least 3 hours.
For almond filling:
4. Mix all ingredients together until combined.
5. Preheat an oven to 375°F/190°C.
6. Roll out chilled dough and transfer it to a baking tart form. Pierce crust all over with a fork.
7. Freeze crust for 10-15 minutes.
8. Reduce oven temperature to 350°F/180°C.
9. Spread almond cream evenly in crust.
10. Cut each pear half into thin slices and put them on the almond filling, sprinkle with almond flakes.
11. Bake for 35-40 minutes.
12. Cool tart in pan on rack.
13. Cover with warm honey (microwave it for 20-25 seconds) and serve. Enjoy!
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