Best 5 Fried Pear Pies Recipes

PEAR HAND PIES

Steps:

• Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

FRIED PEAR PIES

Steps:

• 1. TO MAKE THE FILLING: In a large nonstick skillet, heat the butter over medium heat. Add the pears and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sugar, lemon juice, and allspice and continue cooking until the pears are tender, about 3 more minutes. Let cool completely. 2. TO MAKE THE CRUST: In a medium bowl, mix the flour and salt. Add the lard or shortening. Using a pastry cutter or 2 knives, cut the lard into the flour until the mixture resembles coarse meal. Tossing with a fork, gradually add the ice water until the mixture is completely moistened and holds together when pressed between your fingers. Gather up the dough, press into a flat disk and wrap in waxed paper. Refrigerate for at least 30 minutes or up to 1 day. 3. Line a baking sheet with waxed paper. On a lightly floured work surface, roll out the dough until 1/8 inch thick. If the dough is well chilled and hard, let it stand at room temperature for a few minutes until softened enough to roll out. Using a 6-inch saucer as a guide, cut out pastry rounds, gathering up the dough scraps and re-rolling as necessary. Place an equal amount of filling on the bottom third of each pastry round. Lightly brush the edges of the rounds with the egg mixture. Fold each round in half to enclose the filling and press the edges sealed with the tines of a fork. Place on the waxed paper and refrigerate while heating the shortening. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven melt shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the pies until golden brown, 4 to 5 minutes. Using a slotted spatula, transfer to the rack to drain. Serve warm or at room temperature.

AIR-FRYER PEAR POT PIES

Steps:

• Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims)., In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining 1 tablespoon butter., Preheat air fryer to 325°. Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims., Place ramekins in air fryer. Cook until filling is bubbly and pastry is golden brown, 20-25 minutes. Serve warm with ice cream.

FRIED PEARS

Steps:

• 1. Mix together sugar and cinnamon in a small bowl and set aside.
• 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
• 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
• 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.