Pillsbury pear tart recipe cracker#

Pillsbury pear tart recipe cracker#

In bowl, mix graham cracker crumbs, 1/4 cup sugar and butter together and then press onto the bottom of a 13-inch by 9-inch pan. can crushed pineapple in juice, drainedĢ (3.4 oz.) pkgs. Add confectioners’ sugar and gently mix into whipped cream until well blended.Ģ0 oz. Garnish with fresh whipped cream and blueberries.įresh Whipped Cream: Beat whipping cream and stabilizer on medium high speed for two minutes or until stiff peaks form when beater is slowly raised. Bake at 375 degrees for 15 minutes, reduce heat to 350 degrees and bake for 30 more minutes or until set. Fold egg whites into butter and pour into prepared pie shell. Using a clean bowl, beat egg whites and cream of tartar until stiff. Mix flour, salt and lemon zest together and add to mixture with milk and lemon juice. Add egg yolks to butter mixture and mix until well blended. Using an electric mixer on medium speed, cream butter and sugar for two minutes.

Pie: Prepare Pillsbury Refrigerated Pie Crust as directed on package for one crust filled pie. (I use a large pastry bag with a #18 decorating tip.) Top the pie off with the reserved strawberry - or a chocolate-covered strawberry and a few chocolate curls.Ģ (0.35 oz.) packs whipping cream stabilizer Just prior to serving, pipe the whipped cream in large swirls to completely cover the entire pie. Turn mixer to medium-high speed for two minutes or until it reaches the desired consistency, being careful not to overbeat or you will have butter instead of whipped cream. Start mixer on low speed until all ingredients are incorporated. Place all ingredients into the chilled bowl. Whipped Cream: Place a large electric mixing bowl and whisk beater into the refrigerator to chill prior to making the whipped cream. Top with whipped cream just before serving. Place the pie in the refrigerator until ready to serve. Pour the rest of the puree over the berries. Continue to stack the berries point side down, point side up, etc., until all the berries are used up – or as high as you desire to make the pie. Place a second layer of berries point side down pour about 3/4 cup of the puree over the berries. Place berries very tightly together, stem side down into the bottom of the cooled pie shell. Set aside to cool on a wire rack, about 30 minutes. Mix with hand blender until mixture is a smooth puree. Cook mixture, stirring occasionally, until the mixture comes to a boil continue to cook, stirring occasionally, for about two minutes or until mixture thickens. In a small, heavy saucepan add the thawed frozen strawberries, sugar, corn starch, lemon juice and strawberry extract. (Note: Try to buy uniform size berries, if possible. Place berries in a large bowl and toss with one cup of confectioners’ sugar, let set for one hour.

Wash and hull the rest of the strawberries. Pie Filling: Set aside one large strawberry for the top of the finished pie. Bake for 9-10 minutes in a 450 degree oven. Place the crust in a 10-inch by 2 1/2-inch pie pan. Sprinkle about 1/2 teaspoon flour on each side of crust wipe off any excess flour with your hands. package of refrigerated Pillsbury Pie Crust. Pie Crust: Remove one pie shell from a 14.1 oz. frozen, sweetened strawberries, thawedĨ packets (0.35 size) Dr. Mix well.Ħ-8 cups strawberries, according to how high you wish to make the pieġ6 oz. Topping: Combine finely ground pecans and sugar. Return pie to oven for 5-10 minutes until golden brown. Sprinkle with mixture of ground pecans and granulated sugar. Then brush the top of the pie with egg and water glaze. Reduce temperature to 375 degrees and bake until filling bubbles (about 25 additional minutes).Īllow pie to bake uncovered for 10 minutes. Cover edges and top with aluminum foil.īake on bottom oven rack at 425 degrees for 25 minutes.

Spread next layer of pears, then top with granola, spreading in a light, even layer over the fruit. Sprinkle with a light layer of broken pecans. Arrange fruit into the prepared bottom pie crust.

Make each apple and pear filling in a separate bowl. Line 10-inch pie pan with dough for bottom crust. Roll out two crusts for double crusts or lattice top pie. apples, peeled, cored and cut into one-inch chunksĤ ripe pears, peeled, cored and cut into one-inch chunksĬrust: Combine ingredients to form dough.