Best 8 Double Crust Pear Pie Recipes

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Are you craving a delightful, flaky and sweet dessert perfect for any occasion? Look no further than the classic double crust pear pie! With its tender, juicy pears nestled in a buttery, golden brown crust, this timeless treat offers a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer a traditional filling or a modern twist, there's a double crust pear pie recipe out there to suit your cravings. In this article, we'll guide you through the steps of making this scrumptious dessert, from preparing the crust to perfecting the filling. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you and your loved ones utterly satisfied.

Let's cook with our recipes!

PIE CRUST FOR DOUBLE CRUST



Pie Crust for Double Crust image

Provided by Food Network

Time 15m

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
4 tablespoons cold water

Steps:

  • Mix flour and salt together in a bowl. Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of course crumbs. Mix in the water, little at a time. Refrigerate to chill before rolling out the dough.

PATE BRISEE FOR PEAR AND TART-CHERRY PIE



Pate Brisee for Pear and Tart-Cherry Pie image

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water

Steps:

  • Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
  • With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
  • Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
  • Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.

LATTICE-CRUST PEAR PIE



Lattice-Crust Pear Pie image

Categories     Dessert     Bake     Pear     Fall     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored
1 tablespoon fresh lemon juice
Pastry dough
1 tablespoon milk

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
  • Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.

PERFECT PIE CRUST FOR DOUBLE CRUST PIE



Perfect Pie Crust for Double Crust Pie image

This is a tried and true Pie Crust recipe from my Better Homes and Gardens Cookbook. I always get rave reviews on my pies and everyone agrees that the best part is the crust! Also note the tricks for making it easy to get into the pan and to keep it from getting too brown!

Provided by Reality

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 -10 tablespoons water

Steps:

  • In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
  • Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
  • At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
  • When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
  • Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
  • Do the same with the other 1/2 of your dough to make your top crust.
  • Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!

Nutrition Facts : Calories 278.9, Fat 17.4, SaturatedFat 4.3, Sodium 219, Carbohydrate 26.8, Fiber 0.9, Sugar 0.1, Protein 3.6

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES



Double-Crust Peach Pie with Frozen Peaches image

I couldn't find a frozen peach pie recipe so I developed this one for myself. I hope you like it. Bon appetit!

Provided by Duke

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 tablespoon unsalted butter, melted, or as needed
1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
4 cups frozen unsweetened peach slices, thawed
⅓ cup quick-mixing flour (such as Wondra®)
¾ cup white sugar
2 teaspoons powdered fruit pectin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 teaspoons unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
  • Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
  • Place sliced peaches in a large bowl and pour off excess liquid.
  • Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
  • Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
  • Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

Nutrition Facts : Calories 394 calories, Carbohydrate 52.6 g, Cholesterol 8.9 mg, Fat 19.6 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 326.3 mg, Sugar 24.9 g

PEAR PIE II



Pear Pie II image

A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It's a favorite even when I have to buy the pears. To make prep time even faster I use a deep dish pie shell from the frozen food section.

Provided by TNMARTIN

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
3 eggs
⅓ cup all-purpose flour
1 cup white sugar
1 teaspoon almond extract
¼ cup melted butter
3 pears - peeled, cored and sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
  • Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 68.7 g, Cholesterol 113.3 mg, Fat 20.3 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 246.5 mg, Sugar 43.8 g

CHOCOLATE PEAR PIE



Chocolate Pear Pie image

I haven't tried this unusual pie, but it looks easy to prepare as it uses refrigerated pie crusts. From Sunset Magazine by Margaret Handshoe. Cooking time doesn't include cooling time.

Provided by Mami J

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) package refrigerated pastry for double-crust pie
1/2 cup chocolate or 1/2 cup orange liqueur
3 tablespoons cornstarch
2 1/2 lbs firm ripe bosc pears (4 or 5)
1 orange
1/2 cup semi-sweet chocolate chips
2 teaspoons sugar

Steps:

  • Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
  • In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
  • On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
  • Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.

Nutrition Facts : Calories 220, Fat 9.2, SaturatedFat 4.9, Sodium 28.3, Carbohydrate 38.8, Fiber 6.9, Sugar 22.3, Protein 2.5

CRANBERRY PEAR PIE



Cranberry Pear Pie image

When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/2 cup chopped walnuts

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 244mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • For a flakier crust, use a combination of butter and shortening.
  • Be sure to chill the dough before rolling it out.
  • To prevent the bottom crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
  • If you don't have a pastry brush, you can use a spoon to brush the crust with milk or egg wash.
  • To prevent the filling from bubbling over, cut a few slits in the top crust before baking.
  • Let the pie cool for at least 30 minutes before serving.

Conclusion:

Double crust pear pie is a classic dessert that is perfect for any occasion. With its flaky crust and sweet, juicy filling, this pie is sure to be a hit with everyone. If you're looking for a delicious and easy-to-make dessert, this double crust pear pie is the perfect choice.

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