Thread Number: 73151  /  Tag: Recipes, Cooking Accessories
Pear Pie
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Post# 966164   11/5/2017 at 10:01 (322 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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Is it possible to make a pie (as you would Apple) with PEARS? I didn't know what kind would work best, so I used four varieties, two each (or a PAIR) and one Red one was squishier than the others so that made me get up & do this in a pinch:

(Here is mine, w/ "Bonus Biscuits", Eggs & Canadian Bacon!)

-- Dave

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Post# 966170 , Reply# 1   11/5/2017 at 10:16 (322 days old) by johnrk (BP TX)        
Food Porn

is always fun to look at.

I grew up with pear pie that an aunt would make. I know that she used the kind of pear that's rock-hard (I'm bad a names for pears) so they wouldn't moosh up. And it was delicious. No recipe here, though.

Post# 966173 , Reply# 2   11/5/2017 at 10:27 (322 days old) by Frigilux (The Minnesota Prairie)        

Have never eaten pear pie, but it sounds delicious. Have also never seen anyone improvise a top crust by inverting a second frozen-in-the-pan crust. Looks like you made it work, though. How did it taste?

Post# 966178 , Reply# 3   11/5/2017 at 10:33 (322 days old) by polkanut (Wausau, WI )        
Betty Crocker to the rescue!

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There's a Dutch Pear Pie recipe on the Betty Crocker website.




Post# 966216 , Reply# 4   11/5/2017 at 14:28 (322 days old) by DADoES (TX, U.S. of A.)        

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The grandmother made pear pies.  I prefer apple but pear is a nice and reasonable alternative.

Post# 966261 , Reply# 5   11/5/2017 at 19:07 (322 days old) by Gyrafoam (Roanoke, VA)        

I take the easy way out and make a cobbler with them. I used to make the pie the same way as Apple however I did not add any other flavoring or spice other than a dash of vanilla. I wanted the flavor of the pears to come through. Amazing what an hour in the oven will do with those rock hard pears!

Post# 966344 , Reply# 6   11/6/2017 at 06:59 (322 days old) by norgeway (mocksville n c )        
Donalds MotherMakes pear pies,

I like them, She just uses a bottom crust and makes them open face style.

Post# 966359 , Reply# 7   11/6/2017 at 08:22 (322 days old) by Vacerator (Macomb, Michigan)        
I slice the apples or pears thin

more of a gallette or terre' tar tenne'.

Post# 966373 , Reply# 8   11/6/2017 at 10:17 (321 days old) by Tomturbomatic (Beltsville, MD)        

I would mix pears in with an apple brown bettie. The pears gave a nice texture and flavor, especially if I used pear preserves.

Post# 966425 , Reply# 9   11/6/2017 at 14:49 (321 days old) by mikael3 (Atlanta)        

There’s a great old English dessert called “Eve’s Pudding”, made with apples (get it?).  Instead of a crust, there’s a cake-like batter that goes on top.  It’s easy to make and really good.


A few years back, I made it with pears, and I think I may like it better that way.  We call it “Margo’s Pudding” (get it?).

Post# 966491 , Reply# 10   11/6/2017 at 22:00 (321 days old) by sweetpea68 (Heber Springs, ar)        
pear pie

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I have A recipe for peachy pear pie that's awesome. I don't care for many pies but this one is my favorite. As for the ingredients, I use canned fruit, and have played with the seasonings by adding pumpkin pie spice from time to time. Just taste the filling as YOu go, to sweeten or jazz it up to your liking.. I literally have to make myself stop taste testing, so be forewarned..
It does have a crumble topping and I always make it without the nuts. I've adjusted the recipe for deep dish a couple of times but don't have the directions I used. I have doubled the recipe with no problems.
hope you enjoy! :)

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