GINGERED PEAR PIE

Gingered Pear Pie image

Provided by Pat DiMercurio

Categories Pies

Time 1h30m

Number Of Ingredients 14

1/2 c granulated white sugar
3 1/2 Tbsp quick-cooking tapioca
2 Tbsp orange juice
1 Tbsp lemon juice
2 Tbsp butter, cubed
1 tsp ground cinnamon
1/4 tsp salt
1 Tbsp grated fresh ginger root
1 Tbsp grated orange rind
1 tsp grated lemon rind
7 large large, fresh, ripe pears, peeled and sliced
2 refrigerated unbaked pie crusts
1 Tbsp milk
1 Tbsp sugar

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.