Best 2 Pear Butterscotch Pie Recipes
Indulge in the delectable Pear Butterscotch Pie, a symphony of flavors that will tantalize your taste buds. This exceptional dessert seamlessly blends the delicate sweetness of pears with the velvety richness of butterscotch, creating a harmonious balance that is both comforting and sophisticated. With its flaky, golden crust and custard-like filling, this pie is a true masterpiece that will elevate any occasion.
The Pear Butterscotch Pie is a culinary journey that begins with a flaky, buttery crust that encases a luscious filling. The filling is a symphony of flavors, featuring tender pears that have been gently simmered in butter and sugar, infusing them with a caramelized sweetness. The pears are then enveloped in a velvety butterscotch custard, creating a creamy, smooth texture that melts in your mouth.
But the Pear Butterscotch Pie is not just a one-trick pony. This article also offers a tantalizing selection of other delectable recipes that will satisfy your sweet cravings. From the classic Apple Pie with its flaky crust and tender apples to the indulgent Chocolate Cream Pie with its rich, decadent filling, there's something for every palate.
Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to impress your friends and family, this article has something for everyone. With its detailed instructions, helpful tips, and stunning visuals, you'll be able to recreate these mouthwatering pies in the comfort of your own kitchen. So, prepare to embark on a culinary adventure and indulge in the irresistible flavors of the Pear Butterscotch Pie and its accompanying recipes.
PEAR BUTTERSCOTCH PIE
Provided by Melissa Roberts
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet on middle rack of oven and preheat oven to 425°F.
- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
PEAR BUTTERSCOTCH PIE
This is by Melissa Roberts from Gourmet September 2009. This makes a very yummy pie and is a nice change from apple.
Provided by Queen Dana
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put a baking sheet on middle rack of oven and preheat oven to 425°F.
- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
Tips:
- For the best results, use ripe but firm pears. This will help them hold their shape while baking.
- If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the crust.
- Be careful not to overfill the pie crust. This could cause the filling to bubble over and make a mess.
- If you're short on time, you can use a pre-made pie crust. Just be sure to thaw it according to the package directions.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This pear butterscotch pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy pears are perfectly complemented by the rich and creamy butterscotch filling. The flaky crust adds the perfect finishing touch. Whether you're serving it to family or friends, this pie is sure to be a hit.
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