aki005/Recipes_json_vector_nbarbcone huggingface dataset:
409 Scandinavian Pear Tart 25 mins 25 mins 3 hrs 50 mins 8 1 9-inch tart cooking spray, ½ cup white sugar, 3 tablespoons butter, softened, ¾ cup all-purpose flour, ⅓ cup finely chopped almonds Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan. Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer. Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes. Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing. 5 https://www.allrecipes.com/recipe/276769/scandinavian-pear-tart/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 17g 22%, Saturated Fat 9g 46%, Cholesterol 63mg 21%, Sodium 124mg 5%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 6%, Total Sugars 26g, Protein 5g, Vitamin C 1mg 5%, Calcium 45mg 3%, Iron 1mg 7%, Potassium 137mg 3% Prep Time: 25 mins, Cook Time: 25 mins, Additional Time: 3 hrs, Total Time: 3 hrs 50 mins, Servings: 8, Yield: 1 9-inch tart
410 Maple-Pear Tarte Tatin 15 mins 30 mins 50 mins 8 1 9-inch tart ½ (17.3 ounce) package frozen puff pastry, thawed, ¼ cup butter, ⅓ cup brown sugar, ¼ teaspoon ground cinnamon, 1 pinch ground nutmeg, ¼ cup maple syrup, 4 firm pears - peeled, cored, and halved, or more as needed Preheat oven to 375 degrees F (190 degrees C). Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator. Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat. Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up. Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat. Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet. Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm. 4.4 https://www.allrecipes.com/recipe/245135/maple-pear-tarte-tatin/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 18g 23%, Saturated Fat 7g 33%, Cholesterol 15mg 5%, Sodium 122mg 5%, Total Carbohydrate 42g 15%, Dietary Fiber 3g 11%, Total Sugars 23g, Protein 3g, Vitamin C 4mg 18%, Calcium 27mg 2%, Iron 1mg 6%, Potassium 152mg 3% Prep Time: 15 mins, Cook Time: 30 mins, Additional Time: 5 mins, Total Time: 50 mins, Servings: 8, Yield: 1 9-inch tart
411 Bartlett Pear Pie 20 mins 30 mins 1 hrs 50 mins 8 8 servings 1 (9 inch) pie crust pastry, ½ cup unsalted butter, softened, ½ cup white sugar, ¼ cup brown sugar, 1 ½ tablespoons all-purpose flour, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon salt, 1 pinch ground cinnamon, 2 eggs, 5 Bartlett pears, peeled and chopped Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling. Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust. Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour. 3.3 https://www.allrecipes.com/recipe/235661/bartlett-pear-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 21g 26%, Saturated Fat 10g 48%, Cholesterol 77mg 26%, Sodium 212mg 9%, Total Carbohydrate 47g 17%, Dietary Fiber 5g 16%, Total Sugars 30g, Protein 4g, Vitamin C 4mg 22%, Calcium 33mg 3%, Iron 1mg 7%, Potassium 176mg 4% Prep Time: 20 mins, Cook Time: 30 mins, Additional Time: 1 hrs, Total Time: 1 hrs 50 mins, Servings: 8, Yield: 8 servings
412 French Pear Pie 45 mins 45 mins 1 hrs 30 mins 8 1 9-inch pie 6 large pears, peeled and sliced, 1 lemon, juiced, ⅔ cup white sugar, ½ teaspoon grated nutmeg, 1 (9 inch) unbaked single pie crust, ½ cup butter, ½ cup brown sugar, 1 cup all-purpose flour Preheat oven to 450 degrees F (230 degrees C). Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly. Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes. 4.8 https://www.allrecipes.com/recipe/230571/french-pear-pie/ /Cuisine/European/French/ Total Fat 19g 25%, Saturated Fat 9g 46%, Cholesterol 31mg 10%, Sodium 203mg 9%, Total Carbohydrate 73g 26%, Dietary Fiber 6g 22%, Total Sugars 41g, Protein 4g, Vitamin C 9mg 46%, Calcium 31mg 2%, Iron 2mg 9%, Potassium 241mg 5% Prep Time: 45 mins, Cook Time: 45 mins, Total Time: 1 hrs 30 mins, Servings: 8, Yield: 1 9-inch pie
413 Autumn Spiced Apple and Pear Hand Pies 1 hrs 30 mins 1 hrs 50 mins 16 16 3-inch pies 1 large Pink Lady apple - peeled, cored and diced, 1 large Bartlett pear - peeled, cored and diced, ¼ cup brown sugar, 1 tablespoon vanilla extract, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 pinch salt, 1 egg, 1 tablespoon water, 1 recipe pastry for a 9-inch double crust pie, 2 tablespoons coarse granulated sugar, or as needed (Optional), ½ cup dark chocolate chips (Optional) Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl. Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet. Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar. Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies. 4 https://www.allrecipes.com/recipe/244986/autumn-spiced-apple-and-pear-hand-pies/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 6g 7%, Saturated Fat 2g 10%, Cholesterol 12mg 4%, Sodium 75mg 3%, Total Carbohydrate 18g 7%, Dietary Fiber 1g 5%, Total Sugars 8g, Protein 2g, Vitamin C 1mg 6%, Calcium 11mg 1%, Iron 1mg 3%, Potassium 64mg 1% Prep Time: 1 hrs, Cook Time: 30 mins, Additional Time: 20 mins, Total Time: 1 hrs 50 mins, Servings: 16, Yield: 16 3-inch pies
414 Pear Pie 15 mins 45 mins 1 hrs 8 1 9-inch pie 1 (9 inch) unbaked pie crust, 3 cups sliced Bartlett pears, 1 cup sour cream, ½ cup white sugar, 2 tablespoons all-purpose flour, 1 egg, ½ teaspoon vanilla extract, ½ teaspoon salt Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish. Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears. Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs. Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes. 4.8 https://www.allrecipes.com/recipe/234491/pear-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 26g 33%, Saturated Fat 13g 66%, Cholesterol 66mg 22%, Sodium 369mg 16%, Total Carbohydrate 48g 17%, Dietary Fiber 3g 11%, Total Sugars 25g, Protein 5g, Vitamin C 3mg 15%, Calcium 53mg 4%, Iron 1mg 7%, Potassium 154mg 3% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 8, Yield: 1 9-inch pie
415 Pear Pie II 15 mins 50 mins 1 hrs 5 mins 6 1 to 9 - inch pie 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 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. 4.4 https://www.allrecipes.com/recipe/23767/pear-pie-ii/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 20g 26%, Saturated Fat 8g 41%, Cholesterol 113mg 38%, Sodium 247mg 11%, Total Carbohydrate 69g 25%, Dietary Fiber 5g 16%, Total Sugars 44g, Protein 6g, Vitamin C 4mg 22%, Calcium 29mg 2%, Iron 2mg 10%, Potassium 187mg 4% Prep Time: 15 mins, Cook Time: 50 mins, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 1 to 9 - inch pie
416 Pear and Hazelnut Frangipane Tart 15 mins 50 mins 2 hrs 15 mins 8 1 9-inch tart 1 ¼ cups all-purpose flour (or gluten-free flour mix), 1 teaspoon sugar, ¼ teaspoon salt, 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes, 3 tablespoons cold water, or more as needed , Reynolds® Parchment Paper, Reynolds Wrap® Aluminum Foil Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes. On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes. Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool. Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste. Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing. 5 https://www.allrecipes.com/recipe/245237/pear-and-hazelnut-frangipane-tart/ /Desserts/ Total Fat 31g 39%, Saturated Fat 15g 77%, Cholesterol 84mg 28%, Sodium 206mg 9%, Total Carbohydrate 46g 17%, Dietary Fiber 4g 13%, Total Sugars 20g, Protein 6g, Vitamin C 3mg 17%, Calcium 33mg 3%, Iron 2mg 11%, Potassium 194mg 4% Prep Time: 15 mins, Cook Time: 50 mins, Additional Time: 1 hrs 10 mins, Total Time: 2 hrs 15 mins, Servings: 8, Yield: 1 9-inch tart
417 French Puff Pastry Tart with Pears and Chocolate 20 mins 30 mins 50 mins 8 8 servings ½ cup unsalted butter, ½ cup white sugar, 2 tablespoons white sugar, 1 cup blanched almond flour, 2 eggs, 1 sheet frozen puff pastry, thawed, 4 ounces milk chocolate, chopped, 3 pears - peeled, cored and sliced Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C). Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined. Line a tart pan with the puff pastry and prick with a fork all over. Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate. Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart. Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes. 5 https://www.allrecipes.com/recipe/267990/french-puff-pastry-tart-with-pears-and-chocolate/ /Cuisine/European/French/ Total Fat 36g 46%, Saturated Fat 14g 68%, Cholesterol 80mg 27%, Sodium 106mg 5%, Total Carbohydrate 51g 18%, Dietary Fiber 5g 16%, Total Sugars 30g, Protein 9g, Vitamin C 3mg 13%, Calcium 45mg 3%, Iron 1mg 8%, Potassium 165mg 4% Prep Time: 20 mins, Cook Time: 30 mins, Total Time: 50 mins, Servings: 8, Yield: 8 servings
418 Frangipane Pear Tart 30 mins 1 hrs 15 mins 2 hrs 15 mins 8 1 9-inch tart 4 cups water, 1 cup white sugar, 2 tablespoons honey, 1 vanilla bean, split lengthwise, 1 cinnamon stick, 5 pods cardamom, crushed, 4 Conference pears - peeled, halved, and cored Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature. Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps. Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks. Preheat oven to 375 degrees F (190 degrees C). Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet. Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool. Reduce oven temperature to 350 degrees F (175 degrees C). Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract. Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves. Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack. 4.7 https://www.allrecipes.com/recipe/256822/frangipane-pear-tart/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 24g 31%, Saturated Fat 14g 69%, Cholesterol 104mg 35%, Sodium 171mg 7%, Total Carbohydrate 94g 34%, Dietary Fiber 4g 15%, Total Sugars 66g, Protein 9g, Vitamin C 5mg 23%, Calcium 79mg 6%, Iron 2mg 13%, Potassium 330mg 7% Prep Time: 30 mins, Cook Time: 1 hrs 15 mins, Additional Time: 30 mins, Total Time: 2 hrs 15 mins, Servings: 8, Yield: 1 9-inch tart
419 d'Anjou Pear and Almond Tarts 15 mins 45 mins 1 hrs 18 18 3-inch tarts 18 (3 inch) unbaked tart shells, 7 tablespoons brown sugar, 2 tablespoons butter, melted, 1 teaspoon pear-flavored white balsamic vinegar, 1 teaspoon ground cinnamon, 3 large ripe d'Anjou pears - peeled, cored, and diced, 3 tablespoons chopped almonds Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet. Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells. Bake in the preheated oven until golden, about 45 minutes. 5 https://www.allrecipes.com/recipe/241123/danjou-pear-and-almond-tarts/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 8g 11%, Saturated Fat 2g 12%, Cholesterol 4mg 1%, Sodium 101mg 4%, Total Carbohydrate 30g 11%, Dietary Fiber 1g 5%, Total Sugars 14g, Protein 2g, Vitamin C 2mg 8%, Calcium 14mg 1%, Iron 1mg 4%, Potassium 57mg 1% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 18, Yield: 18 3-inch tarts
420 Creamy Pear Pie 20 mins 55 mins 1 hrs 15 mins 8 1 to 9 - inch pie ⅓ cup white sugar, 2 tablespoons all-purpose flour, 4 cups peeled and sliced pears, 1 cup sour cream, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, ½ teaspoon almond extract, 1 (9 inch) unbaked pie shell Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell. In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie. Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender. 4.4 https://www.allrecipes.com/recipe/47915/creamy-pear-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 17g 21%, Saturated Fat 7g 37%, Cholesterol 20mg 7%, Sodium 155mg 7%, Total Carbohydrate 40g 15%, Dietary Fiber 4g 13%, Total Sugars 20g, Protein 3g, Vitamin C 4mg 19%, Calcium 48mg 4%, Iron 1mg 6%, Potassium 166mg 4% Prep Time: 20 mins, Cook Time: 55 mins, Total Time: 1 hrs 15 mins, Servings: 8, Yield: 1 to 9 - inch pie
421 Jump Rope Pie 30 mins 50 mins 1 hrs 20 mins 8 1 9-inch pie 1 recipe pastry for a double crust 9-inch pie, 1 cup white sugar, 3 tablespoons all-purpose flour, or more as needed, ½ teaspoon ground cinnamon, 1 pinch freshly grated nutmeg, 2 cups peeled, cored and sliced apples, 1 cup peeled, pitted and sliced peaches, 1 cup peeled, cored and sliced pears, 1 cup pitted and sliced plums, 1 teaspoon grated fresh ginger root, 1 tablespoon lemon juice Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry. Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate. Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust. Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving. 3.8 https://www.allrecipes.com/recipe/245114/jump-rope-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 15g 19%, Saturated Fat 4g 19%, Sodium 235mg 10%, Total Carbohydrate 58g 21%, Dietary Fiber 3g 12%, Total Sugars 33g, Protein 3g, Vitamin C 12mg 59%, Calcium 14mg 1%, Iron 2mg 8%, Potassium 128mg 3% Prep Time: 30 mins, Cook Time: 50 mins, Total Time: 1 hrs 20 mins, Servings: 8, Yield: 1 9-inch pie
422 Dethbert's Pear Pie 30 mins 25 mins 55 mins 16 2 pies 1 cup all-purpose flour, ½ cup white sugar, ½ teaspoon salt, 2 cups finely shredded mild Cheddar cheese, 1 cup butter, softened Sift flour, sugar, and salt into a mixing bowl. Stir grated Cheddar cheese into the flour mixture using a fork. Stir in butter using a wide spoon until mixture becomes crumbly. Set topping mixture aside at room temperature. Preheat the oven to 400 degrees F (200 degrees C). Place pie crusts in their tins onto a baking sheet to catch drips; place crusts 1 inch apart. Sift sugar, cornstarch, and salt into a small bowl. Place pears in a large mixing bowl. When oven is hot, sprinkle sugar mixture over pears and stir to combine. Pour filling evenly into the 2 pie crusts. Divide topping mixture in half and add to the top of each pie in 4 to 6 dollops; use a wide knife to spread evenly. Bake on the middle rack of the preheated oven for about 18 minutes; the pears will produce a lot of liquid and will bubble over. Check pies and cover with aluminum foil if crust or topping is getting dark. Bake about 7 minutes more. 2 https://www.allrecipes.com/recipe/268820/dethberts-pear-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 24g 31%, Saturated Fat 12g 61%, Cholesterol 45mg 15%, Sodium 397mg 17%, Total Carbohydrate 52g 19%, Dietary Fiber 5g 18%, Total Sugars 28g, Protein 6g, Vitamin C 6mg 28%, Calcium 121mg 9%, Iron 1mg 7%, Potassium 196mg 4% Prep Time: 30 mins, Cook Time: 25 mins, Total Time: 55 mins, Servings: 16, Yield: 2 pies