HOMEMADE PEAR PIE RECIPE: HOW TO MAKE IT
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 317mg sodium, CarbohydrateContent 58g carbohydrate (25g sugars, FiberContent 4g fiber), ProteinContent 4g protein.
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield Makes 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
- Heat oven to 425 degrees F.
- Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
- Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, ProteinContent 6 g, CarbohydrateContent 38 g, FiberContent 2 g, SugarContent 21 g, FatContent 22 g, SaturatedFatContent 13 g, CholesterolContent 131 mg
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HOMEMADE CHERRY PIE FILLING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Desserts
Calories 359 calories per serving
- In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-in.- wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubble, 15-20 minutes. Cool on a wire rack.
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine American
Calories 365 per serving
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
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