Ginger-Pear Upside-Down Pie Recipe

Name: Ginger-Pear Upside-Down Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup chopped walnuts, toasted; 1/2 cup chopped pecans, toasted; 1/2 cup packed brown sugar; 1/4 cup butter, melted; 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

Servings: persons

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
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup butter, melted
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

1
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.
2
Preheat oven to 375u00b0. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
3
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.
4
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.
5
Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes.
6
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.

1030

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup cake flour, 1 cup all-purpose flour, 1-1/2 teaspoons salt, 1 teaspoon sugar, and more.

Yes, Ginger-Pear Upside-Down Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Pear Upside-Down Pie

How did you like this recipe?

Frequently Asked Questions