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fall gingered pear pie

Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

My daughter-in-law said this tasted like fall. It is a combination of two different spiced pie recipes that I found on the net. Hope you enjoy as much as we did.

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yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For fall gingered pear pie

  • 1 box
    pillsbury refrigerated pie crusts, softened per box
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    cornstarch
  • 3 Tbsp
    crystallized ginger, finely chopped
  • 1/2 tsp
    cardamon, ground
  • 1 tsp
    lemon peel, grated
  • 1/4 tsp
    clove, ground
  • 3 lg
    anjou pears, peeled and sliced
  • 3 lg
    bosc pears, peeled and sliced
  • 1 Tbsp
    butter
  • EGG WASH
  • 1 md
    egg, fork whisked
  • 1 Tbsp
    milk
  • TOPPING
  • 4 tsp
    granulated sugar

How To Make fall gingered pear pie

  • 1
    Heat oven to 425*F. Place lower crust in 9" glass pie pan, fallowing box directions.
  • 2
    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.
  • 3
    Mix egg and 1 tablespoon of milk; brush over top crust. Sprinkle with 4 teaspoons of sugar.
  • 4
    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.
  • 5
    Cool! Is great served with vanilla ice cream.
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