Gingered Pear Pie Recipe

Name: Gingered Pear Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pastry for double-crust pie; 4 cups Bartlett; Bosc pears, peeled and sliced; 2 tbsp. lemon juice; 3/4 cup sugar; 1 tsp. sugar; 1/2 tsp. ground mace; 1 tbsp. crystallized ginger, finely minced; coarsely ground; 2 tbsp. flour; Milk

Servings: persons

1 pastry for double-crust pie
4 cups Bartlett
Bosc pears, peeled and sliced
2 tbsp. lemon juice
3/4 cup sugar
1 tsp. sugar
1/2 tsp. ground mace
1 tbsp. crystallized ginger, finely minced
coarsely ground
2 tbsp. flour
Milk

1
Line 9-inch pie pan with half of rolled-out pastry.
2
Roll out top round of pastry; cut slit in top and reserve until ready to use.
3
Combine sliced pears with lemon juice, 3/4 cup sugar, mace, ginger and flour.
4
Spoon into pastry-lined pie pan.
5
Top with remaining round of pastry.
6
Crimp edges.
7
Lightly brush crust with milk.
8
Sprinkle with remaining 1 teaspoon sugar.
9
Place pie on middle rack of 450F oven.
10
Reduce heat to 400F.
11
Bake pie about 45 minutes until top is lightly browned, pears are tender and filling is bubbling.
12
Cool pie on wire rack.
13
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 pastry for double-crust pie, 4 cups Bartlett, Bosc pears, peeled and sliced, 2 tbsp. lemon juice, and more.

Yes, Gingered Pear 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.

Gingered Pear Pie

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