Fall Gingered 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.

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.

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.

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.

FALL PEAR PIE

Steps:

• In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
• In a large bowl, combine pears and lemon juice; toss to coat.
• Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
• Line pie plate with bottom crust.
• Pour pear filling in crust.
• Top evenly with cubed butter and top with top crust.
• Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
• Brush with milk and sprinkle sugar over top if desired.
• Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
• Cool on wire rack.

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.

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.