Best 6 Ginger 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.

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.

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.

GINGER-PEAR UPSIDE-DOWN PIE

Steps:

• Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle., Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate., On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge., Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes., Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.

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.

STREUSEL-TOPPED PEAR GINGER PIE

Steps:

• Directions: Make pie crust first, then refrigerate at least one hour. Make streusel topping: put all ingredients but butter in medium bowl and mix well. Cut butter in small pieces and cut into dry ingredients until mixture resembles coarse crumbs. Keep refrigerated until pie is half baked - see below. In the meantime, make sauce: put all ingredients but vanilla and tapioca in small saucepan and bring to a boil, while stirring occasionally. Reduce heat and simmer gently one minute more. Remove from heat, stir in vanilla and tapioca, and set aside. Preheat oven to 425. Roll out pie crust, then spread thin layer of lemon curd or pear jam all over bottom of crust. Place one layer of sliced pears over that. Sprinkle lightly with sugar, cinnamon and nutmeg. Repeat with another layer of pears, etc. until pie is full and slightly overflowing. Pour sauce evenly over pears. Bake 10 minutes at 425. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and sprinkle streusel topping evenly over entire pie. Bake an additional 20 - 25 minutes.