Gingerpearpie Recipes

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GINGER PEAR PIE



GINGER PEAR PIE image

Fresh pears, crystallized ginger and warming spices make this Ginger Pear Pie recipe a special one. Perfect for Thanksgiving, Christmas or to make any meal special.

Provided by Toni Dash

Categories     Dessert

Time 1h50m

Number Of Ingredients 13

Your favorite pie pastry for two 9 inch crusts (regular or gluten free )
4 tablespoons orange marmalade or mixed citrus marmalade
Juice of one lemon (for use see ingredient instruction below for the pears)
6-7 medium pears
1-2 tablespoons crystallized ginger (minced)
1/4 cup granulated white sugar
1/4 cup light brown sugar (firmly packed)
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 1/2 tablespoons cornstarch or arrowroot starch
2 tablespoons cold unsalted butter (chopped into small pieces)
1 egg

Steps:

  • Preheat the oven to 425 degrees.
  • Prepare one crust and line a 9 inch pie pan with it.
  • Spread the bottom of the pie crust with the marmalade.
  • In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
  • Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
  • 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 rest of the egg glaze aside.
  • 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).
  • Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
  • Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
  • 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).
  • Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!

Nutrition Facts : Calories 198 kcal, Carbohydrate 43 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 18 mg, Fiber 4 g, Sugar 33 g, ServingSize 1 serving

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

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 TART



Pear Ginger Tart image

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.

Provided by Martha Rose Shulman

Categories     dinner, dessert

Time 1h

Yield 1 tart, serving 8 to 10

Number Of Ingredients 11

1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked
1 vanilla bean
1 1/4 cups water (295 grams)
Scant 1/2 cup sugar (100 grams)
2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears)
2 tablespoons chopped candied ginger
1 1/2 teaspoons cornstarch (5 grams)
2 tablespoons sugar (30 grams)
2/3 cup whole milk (150 grams)
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
  • The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
  • Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams

GINGER PEAR CRISP



Ginger Pear Crisp image

Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 10

1 cup crushed gingersnap cookies
½ cup all-purpose flour
½ cup dark brown sugar
½ cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
5 tablespoons melted (not hot) butter
6 cups jarred or canned pears, packed in light syrup, cut into
¼ cup sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tablespoon cornstarch

Steps:

  • Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
  • Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
  • Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g

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 :

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 CRISP



Ginger Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 12

6 pears, peeled and sliced
1 tablespoon finely chopped ginger
1/2 cup brown sugar
1/2 cup raisins
2 teaspoons cinnamon
2 tablespoons butter, cut into bits
1/4 cup flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons butter

Steps:

  • Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

GINGER-PEAR SAUCE



Ginger-Pear Sauce image

Provided by Molly O'Neill

Categories     condiments

Time 2h

Yield Eight cups

Number Of Ingredients 3

6 pounds firm pears, peeled
1/2 cup grated fresh ginger
2/3 cup sugar

Steps:

  • Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams

GINGER-PEAR HAND PIES



Ginger-Pear Hand Pies image

Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 15

2 1/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water
2 large eggs
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 vanilla bean, split and seeds scraped
3 tablespoons finely grated fresh ginger
2 firm but ripe pears, such as Bosc, peeled and cut into 1/4-inch dice
Confectioners' sugar, for dusting

Steps:

  • Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
  • With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
  • Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
  • In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
  • Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
  • On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

GINGER PEAR CAKE



Ginger Pear Cake image

I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.

Provided by DoremiAZ

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pear halves in natural juice, reserve juice
1/4 cup firmly packed brown sugar
1 tablespoon butter, softened
1 (18 1/4 ounce) yellow cake mix or 1 (18 1/4 ounce) French vanilla cake mix
1 cup sour cream
1/3 cup reserved pear juice
1/3 cup butter, softened
3 eggs
1/3 cup chopped candied ginger
1 tablespoon butter, softened
1 cup confectioners' sugar
remaining pear juice

Steps:

  • Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
  • Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
  • In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
  • In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Spoon cake mixture into prepared pan until 3/4 full.
  • Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
  • While the cake is cooling mix the glaze.
  • Once the cake is completely cool move it to a platter and add the glaze.

PEAR-GINGER PIE



Pear-Ginger Pie image

Categories     Ginger     Bake     Pear     Chill     Pastry

Yield makes 1 9-inch pie

Number Of Ingredients 15

Flaky Pie Crust Dough (recipe follows)
1 cup sugar
1/3 cup plus 2 tablespoons all-purpose flour
1 1/4 teaspoons grated lemon zest
2 pinches of table salt
1/3 cup unsalted butter (about 5 tablespoons)
3 pounds pears, a mix of Anjou and Bartlett, peeled, cored, and thinly sliced (about 6 small pears)
1/2 teaspoon ground ginger
2 tablespoons minced crystallized ginger
2 tablespoons currants or raisins
Flaky Pie Crust Dough
1 1/2 cups all-purpose flour
1/2 teaspoon table salt
9 tablespoons cold unsalted butter, cut into pieces
(makes 1 9-inch pie shell)

Steps:

  • To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
  • Position a rack in the lower third of the oven and preheat the oven to 400˚F.
  • In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
  • Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
  • Cool to room temperature before slicing and serving.
  • Flaky Pie Crust Dough
  • In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
  • To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
  • Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
  • Make Ahead
  • Cover and refrigerate the pie for up to 5 days.

FRESH PEAR PIE



Fresh Pear Pie image

This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  • Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
  • Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  • Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
  • Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g

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.

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  • Spread preserves over bottom of crust in pie plate; sprinkle with cookie crumbs. In large bowl, mix pears, gingerroot and brown sugar. Spoon pear mixture evenly over crumbs; sprinkle with butter pieces. Cover with top crust; seal edges and flute.
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SPICED GINGERED PEAR PIE RECIPE - PILLSBURY.COM
spiced-gingered-pear-pie-recipe-pillsburycom image
Steps. 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add …
From pillsbury.com


GINGERY PEAR APRICOT PIE RECIPE - WOMAN'S DAY
gingery-pear-apricot-pie-recipe-womans-day image
2014-10-14 Directions. Lightly butter a 9-in pie dish. In a large bowl, combine the pears, apricots, raisins, and candied ginger. In a small bowl, whisk together the honey, zest, juice, and cornstarch ...
From womansday.com


HOMEMADE PEAR PIE RECIPES
Steps: Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine the pears, lemon juice and zest and coriander. Add 1/2 cup sugar; toss gently to coat.
From recipes.servegame.org


GINGER PEAR PIE – DEFIANCE
Ginger Pear Pie. Again, as stated along with the recipe for THE Apple Pie, my inclusion of this recipe is not to say that pie is considered a “health food” in my book. Still, if you’re going to properly and appropriately fill your “pie whole,” it might as well and better be upgraded and worth every second. Ingredients For the Filling: 7-9 medium pears (Bartlett or Anjou recommended ...
From defiance.fitness


PEAR PIE WITH GINGER & CINNAMON - KLARA`S LIFE
2018-09-23 Core the pears, peel and cut into pieces. Mix with sugar, spices and flour. Put something into the fridge. Carefully place a rolled-up half of the dough into a spring or pie dish, spread the pear mixture on top, but do not add any remaining liquid. Put the cake in the fridge as long as you make the top. Roll out the second half of the dough as ...
From klaraslife.com


DOUBLE GINGER CARDAMOM PEAR PIE - THE LEMON APRON
2019-10-04 Peel, core and slice the pears into relatively thin slices (4 mm or 1/6 inch at the largest) Place these in a large bowl and sprinkle the lemon juice over all the slices. Stir to coat them well. In a medium bowl, combine the sugar, gingers, cardamom, arrowroot starch, salt and ura pepper, and bitters.
From thelemonapron.com


PEAR, GINGER, AND CARAMEL PIE | BAKING OFF SCRIPT
2020-01-05 In a large bowl, whisk together the flour, sugar, and salt. Using your fingertips, rub in the cubes of butter until you're left with mostly pea-sized chunks of butter. In a measuring cup or small bowl, combine the water, ice, apple cider vinegar, and vodka. Sprinkle 2 Tbsp of this mix onto the flour/butter mixture.
From bakingoffscript.com


GINGER PEAR CRISP - THE BUSY BAKER
2015-05-17 Add the pears to a bowl with the 1/4 cup light brown sugar, 1 tbsp flour, 2 tsp cinnamon, 1/2 tsp vanilla, and 1 tbsp grated fresh ginger. I keep fresh ginger in the freezer and grate it while it’s frozen using a microplane zester.
From thebusybaker.ca


PEAR GINGER PIE - COOKAHOLIC WIFE
2019-11-11 PEAR GINGER PIE DIRECTIONS. For the Crust: Preheat the oven to 450 degrees.; Roll out the pie crust into a deep dish pie plate.; Prick the pie crust with a fork. Bake for 10 minutes, or until lightly golden. Remove from the oven and set aside.; For the Filling: Combine peeled and sliced pears with fresh ginger in a large bowl. Squeeze lemon juice on top.
From cookaholicwife.com


GINGER PEAR PIE - STRING GEEKERY
2021-11-18 Ginger Pear Pie. Posted on September 29, 2017 November 18, 2021 by Naomi Parkhurst. This is my husband S’s ginger pear pie recipe, which I am posting because it is awesome, and also because it is too long to post on Twitter. I need to hunt down a photo, but in the meantime, here is the recipe in his words. Makes a pie in the 8-10 inch range. The pie …
From gannetdesigns.com


GINGER PEACH PIE WITH BRAIDED PIE CRUST - SALLY'S BAKING ADDICTION
2018-07-16 Instructions. The crust: Prepare my pie crust recipe through step 5. Make the filling: Peel the peaches then cut into 1-inch chunks. You need 7-8 cups. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined.
From sallysbakingaddiction.com


MAPLE GINGER PEAR PIE - LITTLE SWEET BAKER
2018-09-12 Preheat oven to 375F and position rack in lower third of oven. In a large bowl, toss together the sliced pears, flour, ginger and cinnamon. Pour in the maple syrup and gently toss again to coat. Spoon into a 9″ pie crust lined pie plate. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice.
From littlesweetbaker.com


GINGER PEAR HAND PIES - FORK KNIFE SWOON
2018-09-17 Cook until the butter is melted and the pears are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the pear filling to a mixing bowl to cool. Set aside and let come to room temperature. Make the hand pies: Preheat the oven to 375 degrees. Line two sheet pans with parchment paper. Set aside.
From forkknifeswoon.com


GINGER PEAR PIE BEST RECIPES
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.
From findrecipes.info


GINGER-PEAR PIE – TEACH GROW SOW
This pie is perfect served straight from the oven and tastes great a la mode. Ingredients Filling: 4 small or 3 large ripe pears 1/4 cup raw sugar 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/3 cup flour Topping: 1/2 cup whole wheat flour 1 tablespoon butter, chilled and cubed…
From teachgrowsow.com


CRANBERRY GINGER PEAR PIE - A CLASSIC TWIST
2018-12-07 In the bowl of a food processor, combine the cranberries, fresh ginger and remaining sugar. Pulse until cranberries are roughly chopped, only a few pulses. Place into a large bowl. Drain the cooled pear and discard liquid. Add pears to cranberry mixture and stir to combine. Transfer filling to the pie dish. Sprinkle the topping over the pears ...
From aclassictwist.com


GINGER PEAR GALETTE - BETTER HOMES & GARDENS
Step 2. In a small mixing bowl stir together flour, granulated sugar, brown sugar, 1 tablespoon ginger, and lemon peel. Cut in margarine or butter until pieces are the size of small peas. Sprinkle half of the ginger mixture over pastry. Arrange pear slices on top, overlapping slightly. Sprinkle with the remaining ginger mixture.
From bhg.com


WEEKEND RECIPE: CRANBERRY-GINGER PEAR PIE RECIPE | KCET
Let cool completely, about 10 minutes. 5. Combine cranberries, fresh ginger, and remaining 1/4 cup granulated sugar in food processor and pulse until cranberries are roughly chopped, about 5 pulses. Drain cooled pears and discard liquid. Return pears to now-empty bowl and add cranberry mixture, stirring to combine.
From kcet.org


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
2013-11-21 Uncover and let cool to room temperature, about 30 minutes. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and preheat the oven to 400 degrees F. Prepare the Topping: Combine the flour, brown sugar, granulated sugar, crystallized ginger, ground ginger and salt in a medium bowl.
From browneyedbaker.com


GINGERED PEARS RECIPES
Steps: In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom.
From recipes.servegame.org


SKILLET PEAR GINGER PIE | MRFOOD.COM
In a large bowl, combine flour, ginger, cinnamon, salt, granulated sugar, and brown sugar. Stir in lemon juice and 1 cup heavy cream. Add pear slices and toss to coat. Pour mixture into pie crust. Cover fruit mixture with top layer vented pie dough, lattice crust, or other decorative designed crust. In a small bowl, combine egg yolk with ...
From mrfood.com


GINGER PEAR PIE: A ONE-CRUST WONDER - MARION KANE
2011-09-28 In small bowl, combine 1/4 cup of the sugar, 1 tbsp of the flour, ginger root and salt. Sprinkle evenly over pie shell. Arrange pears on top. In medium bowl, cream butter with remaining sugar and flour until light and smooth. Add egg yolks, lemon peel and juice, and milk. Mix to combine. Beat egg whites until stiff.
From marionkane.com


10 BEST PEAR AND GINGER DESSERTS RECIPES | YUMMLY
37,913 suggested recipes. Pear Tart with Meringue Marmita. powdered sugar, crême fraîche, ginger, brown sugar, margarine and 8 more. Chocolate Mousse with Pears Baked in Rooibos Jelly Tea Receitas Da Felicidade! eggs, vanilla sugar, tea, water, sugar, chocolate, brown sugar and 4 more. Pear, Vanilla, and Ginger Cake Le ricette di Micol. vanilla bean, water, pears, butter, …
From yummly.com


GINGER PEAR CAKE - COOKIE DOUGH AND OVEN MITT
2017-02-21 Both the ginger and pears looked as if they were on their last leg and so I killed two birds with one stone and threw them both into a recipe. I sort of deserve a slap on the back for this one. It reminded me of Fall which happens to be my favorite time of the year. The cake was dense and was able to absorb the liquid and flavor of the ginger ...
From cookiedoughandovenmitt.com


GINGERBREAD PIE RECIPE | MYRECIPES
Packed with gingerbread flavor, this pie isn’t for the faint of heart. Gingerbread always packs a punch, especially in a crunchy crust, and paired with a luscious, creamy filling, the flavor and texture combination create an unforgettable pie. You’d think a pie this delicious was labor intensive, but it’s actually quite simple: The secret ...
From myrecipes.com


10 BEST GINGER PEAR COCKTAIL RECIPES | YUMMLY
2022-05-09 7,668 suggested recipes. Bourbon and Honey Ginger Pear Cocktail Bourbon and Honey. sliced pears, bitters, water, pears, ginger, bourbon whiskey and 1 more. Pear Bourbon Cocktail Chisel and Fork. bourbon, cinnamon stick, pear, simple syrup, water, ginger ale and 4 more. The Riondo Sage & Pear Prosecco Cocktail Vinepair. honey, chilled prosecco, sage …
From yummly.com


PEAR-GINGER PIE RECIPE | TASTING TABLE
2016-11-03 In a large bowl, toss the pears with ½ cup of the granulated sugar, the crystallized ginger, cornstarch, orange juice, salt, cinnamon and ground ginger. Let sit for 30 minutes at room temperature ...
From tastingtable.com


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