fall gingered pear pie
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.
No Image
prep time
30 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 box pillsbury refrigerated pie crusts, softened per box
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons crystallized ginger, finely chopped
- 1/2 teaspoon cardamon, ground
- 1 teaspoon lemon peel, grated
- 1/4 teaspoon clove, ground
- 3 large anjou pears, peeled and sliced
- 3 large bosc pears, peeled and sliced
- 1 tablespoon butter
- EGG WASH
- 1 medium egg, fork whisked
- 1 tablespoon milk
- TOPPING
- 4 teaspoons granulated sugar
How To Make fall gingered pear pie
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Step 1Heat oven to 425*F. Place lower crust in 9" glass pie pan, fallowing box directions.
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Step 2In 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.
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Step 3Mix egg and 1 tablespoon of milk; brush over top crust. Sprinkle with 4 teaspoons of sugar.
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Step 4Bake 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.
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Step 5Cool! Is great served with vanilla ice cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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