Ginger Pear Pie
Indulge in the warm, spiced flavors of autumn with this irresistible Ginger Pear Pie, a delightful twist on classic fruit desserts. Featuring tender, ripe pears coated in a fragrant blend of ground ginger, cinnamon, and brown sugar, this pie offers a perfect balance of sweetness and spice. Encased in a golden, flaky double crust and brushed with a glossy egg wash, it bakes to perfection, filling your kitchen with comforting aromas. A touch of lemon juice brightens the flavors, while a scattering of buttery dots melts into the filling for added richness. Whether served fresh from the oven or cooled to room temperature, this show-stopping dessert pairs beautifully with a scoop of vanilla ice cream. Easy to prepare and made with seasonal ingredients, Ginger Pear Pie is the ultimate crowd-pleaser for holiday gatherings, cozy dinners, or any occasion that calls for something special.
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Recipe Information
Ingredients
- 6 ripe pears
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 egg
- 1 tablespoon water
- 2 refrigerated pie crusts
Instructions
Preheat your oven to 400°F (200°C).
Peel, core, and slice the pears into 1/4-inch thick slices. Place them in a large mixing bowl.
Add granulated sugar, brown sugar, flour, ground ginger, cinnamon, salt, and lemon juice to the bowl with the pears. Toss gently to combine, ensuring the pears are evenly coated in the mixture.
Roll out one pie crust on a lightly floured surface and transfer it to a 9-inch pie dish, allowing the edges to hang over the sides slightly.
Fill the prepared crust with the pear mixture, arranging the slices as evenly as possible. Dot the filling with small cubes of the unsalted butter.
Roll out the second pie crust and place it over the filling. Trim the excess dough, leaving about 1/2 inch overhang. Fold and crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk the egg and water together to create an egg wash. Brush this mixture over the top crust for a golden finish.
Place the pie on the center rack of the oven and bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
Remove the pie from the oven and let it cool to room temperature for at least 2 hours to allow the filling to set.
Slice and serve on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 38.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
