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

Ingredients

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

 

Directions

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.

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