Apple-Pear Ginger Crumble Pie
I had a giveaway in the description box of my candy apple video and a reminder note in the description box of my Halloween fudge video. Did you see it? I had 100 entries! Thanks to all who read the description box on regular basis and before asking questions.
WINNERS of the Bulk Barn bag giveaway are:
Princess7d723
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Perfect for the fall when there are so many wonderful fresh apples available.
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead.
Yes, you can leave out the pears, just replace with more apple.
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
You can also find them online.
Pastry fo a single 9 crust pie
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that's what in the house because those are Max's favourite.
3 cups peeled and sliced pears (I used Bartlett pears)
3 tbsp fresh lemon juice
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Ginger Crumble:
3/4 cup rolled oats
1/4 cup all purpose flour
3 tbsp packed brown sugar
2 tbsp finely chopped crystallized ginger
1/3 cup butter, cut into pieces
On a floured surface roll out dough and line a 9 deep dish pie plate.
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently.
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit.
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned.
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future.
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry.
Ingredients
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb lard
1 eggs, stirred slightly
1 tablespoon vinegar
1 cup cold water
Directions
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies.
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Music by Jason Saw (YouTube user Audionautix)
Harvest Pear Crisp Recipe (Making Classic Homemade Pear Crisp)
Making a harvest pear crisp recipe. In this recipe video, we'll show you how to make a classic pear crisp. This pear crisp recipe is perfect for the fall months and a great thanksgiving dessert idea! ➡️ SUBSCRIBE to Dished!
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.
If you love this how to make classic harvest pear crisp recipe, let us know what you think in the comments below! #pears #dessert #dished
Ingredients for making harvest pear crisp:
6 cups bosc pears, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
3 tablespoons cold butter
1 cup regular oats
1/2 cup sliced almonds (optional)
Instructions for making classic pear crisp:
- First in a large bowl add your pears
- Then add your fresh lemon juice
- Mix the two together
- Now in a separate bowl add your sugar to the bowl
- Followed by your cornstarch
- Then add your ground cinnamon
- Mix everything together
- Combine the contents of both bowls and mix
- In your baking dish pour in the pear mixture
- Now in a food processor add your flour
- And add the rest of your cinnamon
- Now add in your brown sugar and salt
- Now blend everything together
- You then want to add in your cold butter
- And blend everything together well
- Now add in your regular oats
- As well as your sliced almonds
- Give that a couple pules in the processor
- Now spread your oat mixture over the top of the pears
- Bake in the oven at 350F for 15 minutes
- Let cool and your harvest pear crisp is ready to serve
???? Pear Custard Pie Recipe! (How To Make a Crustless Pear Clafoutis)
???? Fresh Pear Bread Recipe (How to make Homemade Pear Bread)
➡️ If you recreate this homemade harvest pear crisp recipe please link and mention us in your video so we can find you and give you a shout out!
This homemade pear crisp recipe is part of our essential recipes series:
▶️ Watch the Full Series Here!
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The ONLY Pear Pie Recipe You'll Need | DELICIOUS Warm & Chilled | Southern Living From Home
Delicious warm or chilled, this pie can easily be enjoyed any time of the year. The pear slices in this pie release flavorful juices that mingle with the spices, lemon juice, and bourbon added to the fruit to create a delicious filling. Cinnamon is the traditional spice used in this fruit pie, but cardamom is called for to provide an exotic flavor to support the familiar taste of cinnamon and pear. A tablespoon of bourbon provides subtle flavor and the long bake time brings the filling to a boil, allowing the alcohol to cook out of the pie.
INGREDIENTS:
• 1 Double-Crust Pie Pastry
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 tablespoon instant tapioca
• ¼ teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 3.5 pounds Bosc pears, peeled and cored
• 2 tablespoons lemon juice
• 1 tablespoon bourbon
• 1 egg yolk
• 1 teaspoon water
• 1 ½ tablespoons raw sugar
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#PearPie #CookingFromHome #Desserts