Best Sailors Pie With Almond Pear Sauce Rsc Recipes

ALMOND-PEAR PIE

Steps:

• Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
• In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
• Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.

SAILOR'S PIE WITH ALMOND-PEAR SAUCE #RSC

Steps:

• 1. Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
• 2. Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
• 3. Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
• 4. Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
• 5. Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
• 6. Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
• 7. Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.

RIESLING POACHED PEAR PIE

Steps:

• Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.
• While pie shell is baking add lemon juice to water in a large bowl. Peal, halve and core pear; placing in bowl of lemon water as you go. Leave pears to sit in lemon water.
• Combine wine, 1 1/2 cups sugar and sliced lemon in large heavy saucepan and bring to boil over high heat, stirring to dissolve sugar. Once the syrup boils, teduce heat and keep at a simmer.
• Drain pears and discard lemon water. Add pears to the simmering syrup. Poach for 5 minutes turn over and poach 5 more minutes. Remove pears from syrup and place on paper towels to drain.
• Let syrup continue to simmer for about 20 minutes till reduced to 1 cup, set aside to cool.
• While syrup simmers make frangipane by combining almonds with 1/4 cup of sugar in a food processor and process until very finely ground. Add flour and pulse until well combind. Set aside.
• Preheat oven to 350°F.
• In a large bowl, use an electric mixter on medium high to beat butter and 1/4 cup sugar until fluffy. Add eggs one at a time, beating well after each egg. Beat in vanilla and almond extract and cooled poaching syrup. Reduce mixer speed to low, add ground almond mixture and mix just until combined.
• Spread the frangipane into the pie crust.
• Fan the pears by making 1/4 inch wide slices without cuting through top of pear and then gently pressing to creat the fan.
• Very carefuly place 7 (other 5 halves are for serving) of the pear halvs on top of the frangipane (a spatula helps to gently slide them on) with the top of the pears to the center of the pie.
• Bake for 50 to 55 minutes, until frangipane is puffed, golden and solid to the touch. **If crust edges start to get too brown cover them with foil.** Cool on a wire rack.
• To serve place place a slice of pie and a 1/2 of a pear fan (1/4 of a pear) on each plate and drizzel with syrup.

POACHED PEARS IN ALMOND SAUCE

Steps:

• In a saucepan, bring the water, sugar, lemon slice and cinnamon stick to a boil. Carefully peel pears, leaving stem attached; add to sugar mixture. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, turning occasionally., Carefully remove pears and set aside. Add red-hots to sugar syrup; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until syrup is reduced by half. Remove from the heat; discard lemon and cinnamon. , Stir in extracts. Return pears to sauce; cool to room temperature. To serve, spoon sauce onto dessert plates; top with pears. Sprinkle with almonds.

PEAR-CARDAMOM PIE WITH ALMOND CRUST

Steps:

• Make crust:
• Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
• Make filling:
• Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
• Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
• Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.