I’m always looking for new and fun pie recipes, and this year we decided to share something a little different because we figure everyone pretty much has their staples nailed. We came up with this recipe for pear and ginger because pears are some of the prettiest fruits around. We love using the ginger in the pie because it gives it just a hint of freshness. Pair all of that with a yummy buttery crust and you have yourself a wonderful fall pie. :)
♥ Teri
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Maple, Pear and Ginger Pie
Servings: 8
INGREDIENTS
filling
- 7 comice or (8) bosc pears, peeled, cored and thinly sliced
- ¼ cup candied ginger, diced
- 4 tablespoons maple syrup
- 3 tablespoons light brown sugar
- 2 ½ tablespoons all purpose flour
- pinch nutmeg
assembly
- 1 egg plus 1 tablespoon water, beaten
- 2 tablespoons white sanding sugar
INSTRUCTIONS
- Preheat oven to 400˚F.
- Make pie dough according to the recipe instructions. Pat into 2 even discs, cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
- For filling: Place all filling ingredients into a bowl and fold together until fully incorporated.
- Once crust has been chilled remove from refrigerator and unwrap 1 of the 2 discs. Sprinkle some flour onto a clean surface and roll dough until about ⅛ inch thick.
- Gently fold dough in half and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter. Crimp the edge using your fingers and knuckles. Fill the pie shell with the filling mixture.
- Unwrap and roll other half of dough until about ⅛” thick and cut into 14 strips of ¾″x 11”. Gently lay 7 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips. Trim the edges and gently press the ends into the crust of the pie.
- Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes before placing onto a baking sheet and baking for 15 minutes. Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling.
- Remove pie from oven and cool for at least 1 hour. Serve warm.
NOTES
- *Makes 1 (9”) Pie
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Wow! This pie is beautiful and those flavors together sound like heaven!! I can’t wait to give it a try:)
Looking forward to making this. Sounds so fresh and delicious. Im assuming you put the filling in the pie dish between steps 5 and 6?
Lol, yes! Thanks for catching that!
What a delicious sounding flavor combination! And a beautiful pie!
xx Allison
alwayseatdessert.com
Such a lovely flavour of pie! Looks like a fat slice too!