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    Home > Blog > Seasonal > Maple Pear and Ginger Pie

    Maple Pear and Ginger Pie

    by Teri Lyn Fisher · Published: Oct 26, 2016 · Modified: Nov 28, 2020

    Jump to Recipe

    A whole maple, pear, ginger pie with linens and a pie server.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
    A sliced pear on a wooden cutting board with a tea towel and a knife.A close up of a maple, pear, ginger pie with a slice taken out.

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    A whole maple, pear, ginger pie with linens and a pie server.

    Maple, Pear and Ginger Pie

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 35 minutes mins
    Cook Time: 1 hour hr
    Chill/Cool Time: 2 hours hrs 30 minutes mins
    Servings: 8

      INGREDIENTS  

    • 1 recipe cream cheese pie dough, doubled

    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

    October 26, 2016 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Butternut Squash Mezzaluna
    Next Post: Pumpkin Crème Brûlée Doughnuts Next Post >

    Reader Interactions

    October 26, 2016 / 5 Comments

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    1. Maria

      October 27, 2016 at 10:05 pm

      Wow! This pie is beautiful and those flavors together sound like heaven!! I can’t wait to give it a try:)

      Reply
    2. Wendy Benoit

      October 27, 2016 at 8:59 pm

      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?

      Reply
      • Jenny Park

        October 28, 2016 at 6:55 am

        Lol, yes! Thanks for catching that!

        Reply
    3. Allison

      October 27, 2016 at 6:55 pm

      What a delicious sounding flavor combination! And a beautiful pie!

      xx Allison
      alwayseatdessert.com

      Reply
    4. Katrina

      October 26, 2016 at 7:22 am

      Such a lovely flavour of pie! Looks like a fat slice too!

      Reply

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