Pear Ginger Pie Recipe

 pear ginger pie

A guest post from Holly:

Need a use for those pears in our Brewers Organics orders lately?  Try a pie.  I’ve been making pies from sweet potatoes and now from pears!  It all started with a great pie crust recipe for my bread machine.  It’s perfect, the recipe makes 2 crusts, just the right amount for a fruit pie (one on top, one on bottom).  This pie is delicious, try it and find out on your own!

Pear Ginger Pie


Pie pastry for two 9 inch crusts (gluten free or regular).  I made my own in the bread machine!!

·       4 tablespoons orange marmalade or mixed citrus marmalade – I didn’t have marmalade, so I cooked a few pear slices in ginger syrup (from Candied Ginger recipe below)

·       Juice of one lemon (for use see ingredient instruction below for the pears)

·       6-7 medium pears (Bartlett or Anjou recommended), cored, peeled and sliced in ¼ inch thick slices and tossed in the juice of one lemon listed above

·       1-2 tablespoons crystallized ginger, minced (see Recipe below)

·       ¼ cup sugar

·       ¼ cup light brown sugar, firmly packed

·       ¼ teaspoon ground cardamom

·       ¼ teaspoon nutmeg

·       ¼ teaspoon cinnamon

·       2 ½ tablespoons cornstarch or arrowroot starch

·       2 tablespoons cold unsalted butter, chopped into small pieces

·       1 egg



1.       Preheat the oven to 425 degrees.

2.      Prepare one crust and line a 9 inch pie pan with it.  Spread the bottom of the pie crust with the marmalade (or pear/ginger syrup mix like I used).

3.      In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch.  Toss gently to combine.

4.      Spoon into prepared pie crust.  Place pieces of butter on top of the pie filling.

5.      Prepare an egg glaze with the egg, whisked with one tablespoon water.  Brush the edge of the prepared pie crust with the egg glaze.  Set the egg glaze aside.

6.      Prepare the second pie crust.  Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.  Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge.  Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).

7.      Brush the top with the egg glaze and sprinkle with granulated sugar.

8.      Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.

9.      Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden.  Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).

10.  Remove and cool on rack.  Serve at any temperature but perfect warm with vanilla ice cream


Homemade Candied Ginger

2 ¼ cups sugar

2 cups water

8 oz fresh ginger, peeled & sliced thin


1.      Set wire rack in rimmed baking sheet.  Combine 2 cups sugar and water in small saucepan over medium heat.  Bring to simmer, stirring occasionally, until sugar dissolves.  Add ginger and simmer until tender and translucent, about 45 minutes.  Strain through fine-mesh strainer set over medium bowl or large liquid measuring cup.  Reserve syrup for later use.

2.      Transfer ginger to prepared wire rack & let dry until ginger is tacky and no longer damp, 6-12 hours

3.      Combine dried ginger slices and remaining ¼ cup sugar in medium bowl, and toss until ginger is lightly dusted with sugar.  Transfer ginger to airtight container.  Candied ginger can be stored at room temperature for up to 2 weeks.

Pear Carrot Ginger Juice

A guest post from Holly:

We received some tasty ripe pears in our last delivery from Brewers Organics and decided to be creative with juices.  The pear juice was incredible and my husband loved the pear/carrot/ginger juice.  The juice was a little thick, more like an thin applesauce, but so tasty.  The carrot & ginger addition helped to thin it out.

Pear Carrot Ginger Juice

4 pears cut into pieces

8 carrots (peeled)

2 – 1 inch pieces of ginger (peeled)

Pear Juice – just use pears and leave the other 2 ingredients out.  Run through the juicer and voila!

juicer juice2

Pears Drizzled with Honey Butter & Cinnamon

A guest post from food blogger Christine Fontanin:


Baked pears with honey butter and cinnamon is a simple dessert that is a great end to any meal.  If your pears are nice and ripe (and your feeling very unfussy) you can even forgo baking the pears!  Slice them up, put them in some fancy glassware and drizzle away.


pear small



2 pears, 1 1/2 tablespoons of melted butter mixed with 1 tablespoon raw organic honey, dash of ground cinnamon.

Preheat oven to 375 degrees.  Peel pears. Cut a small slice from the bottom so pears will stand upright. Remove the core from the bottom of the pear. Place in a baking dish.  Drizzle pears with honey butter and sprinkle with cinnamon.  Bake in the preheated oven until tender. Baste with released juices before serving.


originally posted on


Pluot Pear Fruit Salsa




A guest post from the McDonald family:

We have been enjoying the plentiful supply of pluots that have been arriving in our fruit box lately from Brewers Organics.  While it’s easy to just grab them and devour them in a few bites, it’s been fun trying new recipes and new ways to eat them.  For the first time we tried making a salsa with the Pluots that has a kick to it.




3 Pluots

2 Kingsburg Apple Pears

1 Medium Red Onion

1 Jalapeno Pepper

¼ cup chopped cilantro

¼ cup fresh lime juice

½  tbs salt


Dice pluots, pears, onion, and pepper.  Combine the ingredients in a medium bowl with the remaining ingredients and stir.  Serve salsa with tortilla chips.



Pear & Grape Chicken Salad

chicken salad


This is my absolute favorite salad to make! Perfect for all seasons, I eat it as a whole meal. It is SO delicious and you can make it entirely with organic produce from Brewers Organics!

1 pear diced

1 cup of halved red grapes

1 head of organic red leave lettuce, spinach or other favorite leafy green

1 cup of dried cranberries

1 lb of almond breaded chicken (optional)




Bake chicken at 350º for 25 minutes. Mix fresh ingredients and toss with your favorite balsamic dressing. I like to switch between a cranberry balsamic or raspberry! The chicken is optional, I’ve had it with pistachios as well. The grapes give a fresh juicy burst of flavor to the salad and the pear is a perfect compliment. Most of the needed ingredients are in your upcoming delivery!

Homemade APP-lesauce Recipe: apples, peaches and pears


Got apples, peaches and pears?  In this post, blogger Michelle gives us her recipe for APP-lesauce:


APP-lesauce in baby bowl with fruit


APP-lesauce: Apple/Peach/Pear Baby Food Puree

There’s an App for that! Not really, just the title of this yummy baby food that combines apples, peaches and pears.

Homemade baby food…something I never thought I‘d pursue. As a stay-at-home-mom on one family income, making my own baby food made financial sense and didn’t take too much time. I made one big recipe every few days and froze the rest into ice-cube trays for easy-to-grab portions. Not too hard and my babies seemed to like it! Also, this is a great baby food to bring to restaurants that (still) don’t offer baby food on the menus.

This is one of my favorite fruit recipes. It purees apples, peaches, and pears. This is a wonderful summer recipe when all the fruits ripen so quickly and are so deliciously juicy. (For winter, don’t feel bad to use frozen peaches if it is just plain out of season or just leave peaches out of the recipe.) This is a great recipe for babies as young as four months. It also gives the house a delicious scent!


2 apples, peeled, chopped (no core)

2 peaches, skinned, chopped (no pit)

2 pears, peeled, chopped (no core)


Simmer apple in a small pot with two tablespoons of water for eight minutes. Add peaches and pears and cook for 3 more minutes. Let cool a few minutes, then puree in a blender.

APP-lesauce on stove

APP-lesauce in blender

APP-lesauce in freezer container

This makes about 3-4 cups of baby food, depending on the size of the fruits. I usually serve about 2 ounces per feeding. If you are making a big batch, freeze the extra puree in ice-cube trays!

Healthy, prepared food is a happy sight to see on super crazy days with your baby! Grab a couple fruit-cubes and let it defrost for a delicious fruit serving later in the day.

Although this was prepared with babies in mind, it is also a delicious alternative to regular applesauce for kids and adults both.
APP-lesauce eaten by Lauren

Baked Pears!

I love simplicity. I think a small part of all of us crave it. One of the beautiful things about Brewers is that we make it simple. Your food comes straight to your door. 🙂

Here is a recipe from one of you, our spectacular customers, that celebrates the simplicity of food.

Baked Pears: Peel and halve pears, top each with dab of butter, chopped walnuts, cinnamon, natural sugar and spritz w/lemon. Bake a short time at 350 til butter melts and they look irrestible. Enjoy! Marros