FALL GINGERED PEAR PIE

Fall Gingered Pear Pie image

Provided by debbie lopez @Debbwl

Categories Pies

Number Of Ingredients 16

1 box(es) pillsbury refrigerated pie crusts, softened per box
1/2 cup(s) brown sugar, firmly packed
1/4 cup(s) granulated sugar
3 tablespoon(s) cornstarch
3 tablespoon(s) crystallized ginger, finely chopped
1/2 teaspoon(s) cardamon, ground
1 teaspoon(s) lemon peel, grated
1/4 teaspoon(s) clove, ground
3 large anjou pears, peeled and sliced
3 large bosc pears, peeled and sliced
1 tablespoon(s) butter
EGG WASH
1 medium egg, fork whisked
1 tablespoon(s) milk
TOPPING
4 teaspoon(s) granulated sugar

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.