Best 10 Brandy Pear Pie Recipes

BRANDY PEAR PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle., Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside., In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil., Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.

BOURBON-PEAR STAR PIE

Steps:

• For the dough: In a medium bowl, whisk together the flour, sugar and salt. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal. Add the egg mixture and stir the dough together with a fork until it is fully moistened and crumbly. Knead the dough a few times until it comes together. If the dough is dry, stir in up to 1 tablespoon cold water. Form the dough into 2 disks, about 11 ounces each, then wrap them in plastic and refrigerate for 1 hour.
• For the filling: Meanwhile, peel, halve and core the pears. Cut each half into 4 wedges, and cut the wedges in half crosswise to shorten them. Toss with the sugar, cinnamon, salt and 1/4 cup bourbon. Melt the butter in a large skillet over medium-high heat. Remove the pan from the heat, add the pears, return to the heat and cook until the sugar dissolves and the pears begin to simmer, about 2 minutes. Cover the pan and cook, stirring occasionally, until the pears are tender when pierced with a knife, 3 to 6 minutes. Strain the pears into a bowl to catch the juices. Put the juices back into the skillet and cook over medium-high heat until caramelized and syrupy, about 2 minutes. Pour the syrup over the pears and chill until cooled.
• Preheat the oven to 375 degrees F. Place an inverted baking sheet on the bottom rack. Line another baking sheet with parchment paper.
• Roll each disk of dough to a 12-inch circle on a lightly floured surface. Fit one into a 9-inch pie pan and trim to a 1/2-inch overhang, then brush the edges with the beaten egg. Fold the edge of the dough underneath and press to seal and crimp. From the second dough circle, cut out stars with 1 1/2-inch, 2-inch and 3 1/2-inch star cutters and place them on the parchment-lined baking sheet. Brush the cutouts with the beaten egg. Sprinkle gold sanding sugar over some, but not all, of the stars. Chill the stars and the crust in the freezer for 15 minutes.
• Stir the cornstarch and the remaining 2 tablespoons bourbon, if using, into the cooled pear filling, and pour the filling into the crust. Lay the stars on top of the filling, some of them overlapping, so that most of the pie is covered but some of the filling is peeking out. Place the pie on another baking sheet.
• Bake the pie on top of the inverted baking sheet until the crust is light golden brown, the pears are tender and the filling is bubbly, 1 hour to 1 hour 15 minutes. (If the crust gets too brown, tent it with aluminum foil.) Let the pie cool 1 hour before serving.

BRANDIED BAKED PEARS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
• Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
• Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
• Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.

BRANDIED PEARS

Steps:

• Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
• To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
• Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
• Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
• Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.

BRANDY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
• Bake in preheated oven for 40 to 50 minutes, or until done.

BRANDIED PEARS

Steps:

• Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
• Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
• Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
• Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

BRANDIED PEAR, PRUNE AND FIG PIE

Steps:

• For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese until coarse meal forms. With machine running, pour just enough water down feed tube to form moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead.)
• For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl. Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 minutes to allow juices to form.
• Position rack in lowest third of oven and preheat to 400° F. Roll out 1 dough disk on lightly floured surface to 14-inch-diameter round. Transfer to 10-inch-diameter glass pie dish; gently press dough into place. Spoon filling into crust, mounding slightly in center. Roll out second dough disk on lightly floured surface to 14-inch-diameter round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press edges together to seal and fold under. Crimp edge decoratively. Brush top of crust (but not edge) with glaze. Cut several small slits in crust to allow steam to escape.
• Bake pie until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes. Cool slightly and serve.

BRANDIED PECAN PIE

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
• Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
• Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.

BRANDY PECAN PIE

Steps:

• In a small bowl place pecans and pour in brandy; let sit 30 minutes.
• Preheat oven to 400°.
• In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
• Stir in melted butterand brandied nuts.
• Pour into pie shell.
• Cover crust edges with narrow strips of foil to prevent over browning.
• Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
• A knife inserted 1/2 way between edge and center will come out clean.
• Serve warm or cold topped with whipped cream or vanilla ice cream.