Best Gingered Pear Pie Recipes

GINGERED PEAR PIE WITH GOLDEN RAISINS

Steps:

• Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
• Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
• Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
• Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.

SPICED GINGERED PEAR PIE

Steps:

• Heat oven to 425° F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined plate. Cut butter into small pieces; sprinkle over filling.
• Top with second crust; seal and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar.
• Bake 40 to 45 minutes or until pears are tender and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with pie shield ring strips of foil to prevent excessive browning. Cool on cooling rack at least 30 minutes before serving. Store covered in refrigerator.

FALL GINGERED PEAR PIE

Steps:

• Heat oven to 425*F. Place lower crust in 9" glass pie pan, fallowing box directions.
• In large bowl, mix brown sugar, 1/4 cup of granulated sugar, cornstarch. Stir in crystallized ginger, lemon peel, cardamon and cloves. Add sliced pears; toss gently. Spoon into crust-lined pan. Dot with 1 tablespoon butter. Top with the second crust; seal edges and flute. Cut slits in in top of crust to vent.
• Mix egg and 1 tablespoon of milk; brush over top crust. Sprinkle with 4 teaspoons of sugar.
• Bake 40 to 45 minutes or until pears are tender and crust is golden brown. Check after about 20 minutes of baking, cover crust edge with strips of foil if getting too brown to prevent burning.
• Cool! Is great served with vanilla ice cream.

SPICED GINGERED PEAR PIE

Steps:

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GINGERED PEAR PIE

Steps:

• 1. In large bowl, combine first 10 ingredients (up to the pears)
• 2. Add peeled, sliced pears and toss to coat.
• 3. Line a 9 inch pie plate with one crust. Add pear filling. With wet fingers, moisten outer edge of crust with water.
• 4. Roll out 2nd crust. Using a sharp knife, cut steam vents in the top crust and place over the pie filling. Cut off excess dough and fold the top crust over the bottm edges and flute to finish the edge and to seal the crusts together.
• 5. Brush milk over the top crust and sprinkle the sugar over the wet surface.
• 6. Place pie on a baking sheet and place into a 400 degree oven for 50-60 minutes, until crust is golden brown. Place foil over the edge of crust if it begins to get too brown before pie is fully cooked. Filling should be bubbly. Remove pie from oven and cool well on wire rack. Serve plain or with a scoop of vanilla ice cream.