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Full Online Book HomeLearning KitchenPies - Fruit - Streusel Topped Pear And Blueberry Pie
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Pies - Fruit -  Streusel Topped Pear And Blueberry Pie Post by :walden380 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3103

Click below to download : Pies - Fruit - Streusel Topped Pear And Blueberry Pie (Format : PDF)

Pies - Fruit - Streusel Topped Pear And Blueberry Pie

1 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (or more) ice water

2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch pieces
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups frozen blueberries
6 tablespoons all purpose flour

Walnut-Streusel Topping

For crust: Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.

Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.

For filling: Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend. Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping.

Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack.
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1 cup boiling water food coloring (optional) 2 tablespoons fruit flavor jello (also optional) Combine sugar and cornstarch in a saucepan; add boiling water and cook over medium heat until thickened and clear stirring constantly.

Pies - Fruit -  Fresh Fruit Pie Recipes By Becky Pies - Fruit - Fresh Fruit Pie Recipes By Becky

Pies - Fruit -  Fresh Fruit Pie Recipes By Becky
9-inch baked pie shell or graham cracker shell 6 c. fresh fruit (Sliced fresh peaches, nectarines, pears, whole straw- berries, raspberries, blueberries and/or seedless grapes.)1 c. sugar 1/2 c. fruit juice (Use pear nectar with pears, white grape juice with grapes and orange juice with all other fruit.)2 Tbsp. lemon juice (omit if using strawberries or raspberries) 3 Tbsp. cornstarch food color (if desired) Glaze: In saucepan mix 1 cup mashed fruit, sugar, cornstarch, fruit juice and cook until thick, stirring constantly. Boil 1 minute more. Remove from heat and stir in lemon juice and food color. Cool. Pour 1/2 glaze