How To make Deep Dish Pear Pie

Make This Apple Pie Filling for your Pies & Tarts

Print the Recipe:

Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:
Instagram:
Pinterest:
Twitter:

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Caramelized Pear Ginger Tart (Tart Tatin)

Caramelized Pear Ginger Tart (Tart Tatin)

Note about the skillet: I use a 10 inch stainless steel all-clad or tramontina skillet. Non-stick pans also work. Cast iron might be a bit heavy to lift and flip. If you haven't done much weight lifting in the gym lately, this might not be the best pan for this tart.

In advance tip: You can cook the pears and roll out the dough earlier in the day, but start baking the tart no earlier than 1 hour before serving. The pears tend to wrinkle as the tart cools off and don't taste quite as good as when it's just baked. The dough should be refrigerated after rolling out, but the pears should not be refrigerated after cooking (this can turn the caramel runny).

Burnt pears tip: If the pears burnt a little, don't panic. Take a paring knife and slice a sliver off the top after baking and inverting the tart. I prefer the pears and caramel to be more brown rather than less.

4 large Bosc pears (buy 5 just in case)
1/2 stick unsalted butter
1/2 cup sugar
1/4 teaspoon cinnamon
2 Tbsp minced ginger (optional)
1 disk of Pâte Brisée (pie and tart dough)

Make the dough at least 1 day before baking
Dough by hand
Dough with a food processor
Rolling out pie dough

Peel, halve, and core pears.

In a 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in the skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of a pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a caramel just a shade darker than the color of cinnamon. (This can take as little as 10 minutes or as much as 25, depending on the skillet and the stove.) Cool pears completely in the skillet. Sprinkle the pears with cinnamon and ginger.

Preheat the oven to 425°F and set a rack in the upper third of the oven.

On a lightly floured surface with a floured rolling pin roll out the dough to the thickness of 3mm. Trim it to make a circle 12 inches in diameter (save the trim for some other project). Arrange the dough over the caramelized pears. Tuck the edges into the skillet around pears. Bake in the upper third of the oven until the pastry is golden brown, 30 to 35 minutes. Remove from the oven and let rest 5 minutes, but not longer.

Have ready a rimmed serving plate slightly larger than the skillet. Invert the plate over the skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert the tart onto the plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion.

Let cool until warm, 15-20 minutes. Serve tart warm with whipped cream or crème fraiche.

Bake with Me: Apple + Pear Pie

In today's video I tried to make a pie without using a recipe, and surprisingly it turned out good. Hope you enjoy!
- Taijah




Music:
YouTube Audio Library
30 Second Classical - Audionautix
Keep On Movin' - King Canyon -
Yes and No at the Same Time - half.cool -

The BEST Apple Pie Recipe

This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!

Full Recipe:

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:

Altered Plates: A Mighty Tasty Pear Pie

This was indeed one of the best pies I've tasted (if I do say so myself). I brought it to a baby shower yesterday, and the mommy-to-be ate two pieces. One of the outstanding features of this pie is that the only butter (or for my vegan friends, margarine) is on the pan. It's a no-butter crust! The key is that the recipes uses the naturally buttery flavor of walnuts instead.

I've made a short movie (yes, I know it's been a while) to show you how to make the pie. The recipe follows below the film.

This links directly from my Altered Plates blog at

Gingersnap Crumb Pear Pie

Gingersnaps and pears make a great combination and baked into a pie is a treat. This dessert didnt stay around for long!