Best Ginger Pear Pie Recipes

GINGER PEAR PIE

Steps:

• In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

PEAR-GINGER PIE

Steps:

• Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
• Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
• Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
• Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

PEAR-GINGER PIE

Steps:

• To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
• Position a rack in the lower third of the oven and preheat the oven to 400˚F.
• In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
• Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
• Cool to room temperature before slicing and serving.
• Flaky Pie Crust Dough
• In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
• To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
• Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
• Make Ahead
• Cover and refrigerate the pie for up to 5 days.

GINGER PEAR PIE

Steps:

• preheat oven to 425.
• combine first 6 ingredients in a saucepan stir in pear slices.
• bring to a boil on medium heat and boil for 1 minute.
• add butter and pour into pie shell.
• for topping combine flour, brown sugar, and ginger in a bowl.
• cut in butter until mixture becomes crumbly.
• stir in pecans and sprinkle over pears.
• bake for 20-25 minutes until topping is golden brown.

PEAR PIE WITH MAPLE AND GINGER

Steps:

• For crust:
• Whisk 6 tablespoons ice water and egg yolk in small bowl to blend. Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
• For filling:
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Toss first 8 ingredients in large bowl to coat.
• Roll out larger dough disk on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Transfer filling to crust. Roll out smaller dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Fold overhang under, pressing to seal and forming high-standing rim. Crimp edge decoratively. Brush crust with milk. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking.
• Place baking sheet on bottom rack to catch any juices that may bubble over. Bake pie on center rack until crust is golden brown and juices bubble thickly, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool. Serve pie slightly warm or at room temperature.

GINGER-PEAR UPSIDE-DOWN PIE

Steps:

• Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle., Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate., On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge., Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes., Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.

APPLE PEAR GINGER PIE

Steps:

• 1. Preheat oven to 450 degrees. Make your favorite double pie recipe or use mine. Divide pastry in half Roll out your bottom pastry and line a 9 inch pie plate. Sprinkle your chopped nuts and candied ginger over the crust. Mix your peeled apples and pears together in a large bowl. Set aside. In a small bowl mix the sugars, flour, lemon peel ,ground ginger & salt.Mix with prepared fruit and turn into your pie plate covering the candies ginger and nuts. Sprinkle the filling with the lemon juice and dot with the tbsp of butter. Cover with top crust. Seal edges and prick or slit top all over for steam to escape. Bake at 450 for for 15 mins. Reduce heat to 350 and continue baking 40 to 45 until golden brown and fruit is bubbling through slits.
• 2. Cool and enjoy!! We had organic vanilla yogurt on top!! Yummy!!
• 3. Double Pastry: Combine flour and salt. Cut in room temperature shortening until it resembles peas. Beat egg, water and vinegar together. Add to flour and mix with a fork until mixture is moistened. DO NOT OVERWORK. It will make it tough. Divide dough in half and shape each in a ball. I always put a sheet of wax paper on my counter , put the dough in the middle, cover with another sheet of wax paper and roll out. I remove the top layer of wax paper, flip the crust over into the pie plate and peel off the wax paper. Discard. Repeat for top crust.

STREUSEL-TOPPED PEAR GINGER PIE

Steps:

• Directions: Make pie crust first, then refrigerate at least one hour. Make streusel topping: put all ingredients but butter in medium bowl and mix well. Cut butter in small pieces and cut into dry ingredients until mixture resembles coarse crumbs. Keep refrigerated until pie is half baked - see below. In the meantime, make sauce: put all ingredients but vanilla and tapioca in small saucepan and bring to a boil, while stirring occasionally. Reduce heat and simmer gently one minute more. Remove from heat, stir in vanilla and tapioca, and set aside. Preheat oven to 425. Roll out pie crust, then spread thin layer of lemon curd or pear jam all over bottom of crust. Place one layer of sliced pears over that. Sprinkle lightly with sugar, cinnamon and nutmeg. Repeat with another layer of pears, etc. until pie is full and slightly overflowing. Pour sauce evenly over pears. Bake 10 minutes at 425. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and sprinkle streusel topping evenly over entire pie. Bake an additional 20 - 25 minutes.

CRUSTLESS GINGER BLUEBERRY-PEAR PIE

Steps:

• Preheat oven to 400 degrees. Lightly grease a 9-inch pie plate. Fan the pears slices out inside of the pie plate. Top with blueberries.
• In a large bowl, whisk together melted butter, sugar, eggs, ginger, vanilla, salt and milk. Sift in the flour and whisk until batter is well combined and very smooth, with no lumps of flour. Pour batter over the top of the pears and blueberries.
• Bake for 10 minutes, then turn the oven temperature down to 350 degrees. Bake for 40-45 minutes, or until custard is set and the top is a light golden brown. Allow to cool for at least 20 minutes before serving.

GINGER-PEAR UPSIDE-DOWN PIE

Steps:

• Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle. Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
• On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge. Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
• Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes. Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.