apple pear ginger pie

★★★★★ 2 Reviews
dfish avatar
By Doreen Fish
from Oshawa, ON

Came up with this over the weekend and it was a hit!! We devoured this pie and it will be a regular from now on!! Delicious!!!

★★★★★ 2 Reviews
serves 8 - 10
prep time 25 Min
cook time 45 Min

Ingredients For apple pear ginger pie

  • 7 c
    apples and pears peeled and sliced...i did half and half
  • 1/2 c
    sugar
  • 1/4 c
    brown sugar lightly packed
  • 2 Tbsp
    a p flour
  • 1/2 tsp
    ground ginger
  • 1 tsp
    grated lemon peel
  • 1/2 c
    candied ginger chopped fine
  • 3/4 c
    chopped walnuts...more or less...u can use pecans too
  • pinch of salt
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    butter
  • DOUBLE PIE CRUST
  • 2 c
    ap flour..i used organic ap unbleached
  • 3/4 tsp
    salt
  • 1 c
    shortening...i use earth balance
  • 1 lg
    egg
  • 2 Tbsp
    cold water
  • 1 Tbsp
    white vinegar
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How To Make apple pear ginger pie

  • 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.
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