Best 6 Pear Ginger Pie Recipes

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When it comes to delightful and comforting desserts, the pear ginger pie stands out as a true culinary gem. This classic treat combines the sweet and juicy flavors of pears with the warmth and zest of ginger, resulting in an explosion of taste that is sure to tantalize your taste buds. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating a delectable pear ginger pie that will impress your family and friends. From selecting the right ingredients to mastering the art of pie crust making, we'll cover all the essential tips and tricks to ensure your pie turns out perfect every time. So, gather your apron and let's embark on a sweet journey as we explore the world of pear ginger pie.

Let's cook with our recipes!

GINGER PEAR PIE



Ginger Pear Pie image

My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup water
1/2 cup dark corn syrup
1 teaspoon lemon juice
1/8 teaspoon grated lemon zest
4 large pears, peeled and thinly sliced
1 tablespoon butter
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground ginger
1/4 cup cold butter, cubed
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 525 calories, Fat 23g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 276mg sodium, Carbohydrate 81g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.

PEAR-GINGER PIE



Pear-Ginger Pie image

You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road trip in 1995. A "for sale" sign on an old trading post read, "There used to be pie. Ain't no more." They bought the place and opened Pie-O-Neer.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 18

1 cup all-purpose flour, plus more for dusting
1/8 teaspoon baking powder
1/8 teaspoon fine salt
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon lard
1 large egg yolk
1/4 teaspoon apple cider vinegar
5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups)
Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice
1 1-inch piece ginger, peeled and finely chopped
2 tablespoons all-purpose flour
2 tablespoons orange marmalade
For the topping:
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces

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



ginger pear pie image

Make and share this ginger pear pie recipe from Food.com.

Provided by chia2160

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup water
1/2 cup dark corn syrup
1 teaspoon lemon juice
1 pinch of grated lemon, zest of
4 large pears, peeled,cored and sliced
1 tablespoon butter
1 unbaked pie shell
1/2 cup flour
1/4 cup packed brown sugar
1 pinch ground ginger
1/4 cup butter
1/4 cup chopped pecans

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



Ginger-Pear Upside-Down Pie image

I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. -Marcy Kamery, Blasdell, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 20

CRUST:
1 cup cake flour
1 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon sugar
2/3 cup cold butter, cubed
1 teaspoon white vinegar
1/3 to 1/2 cup ice water
NUT MIXTURE:
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup butter, melted
FILLING:
6 cups sliced peeled fresh pears
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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.

Nutrition Facts :

PEAR PIE WITH MAPLE AND GINGER



Pear Pie with Maple and Ginger image

Provided by Ken Haedrich

Categories     Food Processor     Fruit     Ginger     Dessert     Bake     Thanksgiving     Pear     Fall     Winter     Chill     Maple Syrup     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Crust:
6 tablespoons (or more) ice water
1 large egg yolk
2 3/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Filling:
3 pounds firm but ripe Bartlett pears, peeled, quartered, cored, cut into 1/3-inch-thick wedges
1/3 cup pure maple syrup
1/3 cup sugar
2 tablespoons quick-cooking tapioca
2 tablespoons fresh lemon juice
1 tablespoon minced crystallized ginger
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 tablespoons whole milk
1 tablespoon sugar

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



STREUSEL-TOPPED PEAR GINGER PIE image

Categories     Fruit     Dessert     Bake

Yield 16

Number Of Ingredients 18

Pie Filling Ingredients:
1/3 cup purchased lemon curd or pear jam
2 quarts sliced fresh ripe (but not overly ripe) pears
sugar, cinnamon and nutmeg to sprinkle between layers
Sauce Ingredients:
3 Tablespoons grated fresh ginger root
½ cup sugar
juice from ½ lemon
2 Tbsp. pure vanilla extract
2 Tbsp. Minute Tapioca to thicken sauce
Streusel Topping Ingredients:
½ cup flour
1/3 cup granulated sugar
1/4 cup brown sugar
2 tsp. Cinnamon
1 Tbsp. grated fresh ginger root
7 Tbsp. butter
½ tsp. salt

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.

Tips:

  • Choose ripe but firm pears: They should yield to gentle pressure but not be mushy.
  • Peel and core the pears carefully: Use a sharp knife to avoid bruising the fruit.
  • Slice the pears thinly: This will help them cook evenly.
  • Use fresh ginger: It has a more intense flavor than ground ginger.
  • Grate the ginger finely: This will help it distribute evenly throughout the filling.
  • Add a little lemon juice to the filling: This will help prevent the pears from browning.
  • Use a double crust for the pie: This will help to keep the filling from bubbling out.
  • Preheat the oven before baking the pie: This will help to ensure that the crust cooks evenly.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45 minutes.
  • Let the pie cool for at least 15 minutes before serving: This will help to set the filling.

Conclusion:

Pear ginger pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears and spicy ginger is a classic flavor combination that is sure to please everyone. With its flaky crust and gooey filling, this pie is sure to be a hit at your next gathering. So next time you are looking for a special dessert, give this pear ginger pie a try. You won't be disappointed!

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