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Pear Ginger Pie Recipe

Pear Ginger Pie Recipe

Learn how to make the best homemade Pear Ginger Pie with this easy baking recipe! Perfectly spiced pears and crystallized ginger nestled in a buttery, flaky crust that bakes to golden perfection. The secret balance of warming spices makes this autumn dessert absolutely foolproof.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
60 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Pear Ginger Pie with lattice top, steam rising gently from vents cut into the perfectly crimped crust. Soft natural light highlights the caramelized sugar sprinkled across the top, creating a sparkle effect. The pie rests on a vintage ceramic stand against a backdrop of fresh pears, knobs of ginger, and scattered cinnamon sticks. A slice has been removed, revealing layers of translucent, tender pear slices infused with ginger pieces throughout the amber-colored filling, with juices just beginning to pool on the rustic wooden serving board alongside a dollop of vanilla bean ice cream slowly melting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg firm but ripe pears (about 6 medium pears, preferably Bosc or Anjou)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh ginger, grated</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare your pie crust. In a large bowl (or food processor), combine the flour, sugar, and salt. Add the cold cubed butter and work it into the flour using a pastry cutter, your fingertips, or pulse in the food processor until the mixture resembles coarse meal with some pea-sized bits of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar together (the vinegar inhibits gluten formation for a more tender crust). Drizzle this liquid over the flour mixture, about 1 tablespoon at a time, gently mixing until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for bottom, 40% for top). Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Peel, core, and slice the pears into approximately 0.5cm slices. Place in a large bowl and toss with lemon juice to prevent browning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, mix together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and salt. The cornstarch will thicken the pear juices as they release during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sugar mixture, crystallized ginger, and fresh grated ginger to the pears. Toss gently but thoroughly to coat all pear slices. Let the mixture sit for about 15-20 minutes to allow the pears to release some juice and the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third of the oven. Place a baking sheet on the rack to preheat – this will help the bottom crust cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the larger disk of dough from the refrigerator. On a lightly floured surface, roll it out to a circle about 3mm thick and approximately 30cm in diameter. Transfer it to your pie dish by gently folding it in quarters, then unfolding in the dish. Press it gently into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drain any excess liquid from the pear mixture (you can reduce this on the stovetop and add it back later if desired). Arrange the pears in the pie crust, mounding slightly higher in the center. The pears will collapse during baking, so don't worry if it looks full.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the second disk of dough to a similar thickness. You can either cover the pie completely (be sure to cut vents) or create a lattice top. For a lattice, cut the dough into strips about 2cm wide, then weave them over the filling, alternating over and under.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim any excess dough from the edges, leaving about 1cm overhang. Fold the overhang under itself and crimp decoratively with your fingers or a fork to seal the edges. The sealed edge prevents filling from leaking and gives a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the top crust with the egg wash, which will give your pie a beautiful golden shine. Sprinkle with demerara sugar for a crunchy, sweet finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the pie on the preheated baking sheet in the oven. Bake at 200°C (400°F) for 20 minutes, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling. If the edges are browning too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This resting time is crucial as it allows the filling to set properly so it doesn't run when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve warm or at room temperature. This pie pairs beautifully with vanilla ice cream or lightly whipped cream. The warming ginger notes will become more pronounced as the pie cools, creating a perfect balance with the sweet, tender pears.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pear Ginger Pie?

The key ingredients include ripe pears (preferably Bosc or Anjou), crystallized ginger, fresh grated ginger, warming spices (cinnamon, nutmeg, cardamom), cornstarch for thickening, and a buttery homemade pastry made with flour, cold butter, sugar and apple cider vinegar.

How to cook Pear Ginger Pie at home?

Learn how to cook Pear Ginger Pie by first preparing a flaky butter crust, then creating a filling with sliced pears, crystallized ginger, fresh ginger and warming spices. Arrange in a pie dish with either a lattice or full top crust, bake at a high temperature initially (200°C) then reduce to 180°C until golden brown and bubbling, allowing it to cool before serving.

Why is my pear pie filling too watery?

Watery pear pie filling typically results from skipping the draining step after mixing pears with sugar. Always allow pears to release juices for 15-20 minutes, then drain excess liquid. Using enough cornstarch (3 tablespoons for 1kg of pears) and allowing the pie to cool completely before slicing also helps set the filling.

Can frozen pears be used for a ginger pie?

Yes, frozen pears can work in a pinch, but fresh pears provide better texture and flavour. If using frozen, don't thaw completely as they'll release too much liquid. Increase cornstarch to 4 tablespoons and extend baking time by 10-15 minutes to compensate for the extra moisture from frozen fruit.

What's the best type of pear for baking in pies?

Bosc and Anjou pears are ideal for pies as they maintain their shape and texture when baked. Bosc offers a firmer, slightly spicy flavour that pairs beautifully with ginger, while Anjou pears provide excellent sweetness. Avoid very ripe or soft varieties like Bartlett which can become mushy during baking.

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The secret balance of warming spices makes this autumn dessert absolutely foolproof.", "prepTime": "PT45M", "cookTime": "PT60M", "totalTime": "PT1H45M", "keywords": "pear pie, ginger pie, autumn dessert, spiced pears, crystallized ginger", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "53 g", "proteinContent": "3 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "60 mg", "sodiumContent": "210 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "225g unsalted butter, very cold and cubed", "1 tbsp granulated sugar", "1 tsp salt", "120ml ice-cold water", "1 tbsp apple cider vinegar", "1kg firm but ripe pears (about 6 medium pears, preferably Bosc or Anjou)", "100g granulated sugar", "50g light brown sugar", "3 tbsp cornstarch", "1 tsp ground cinnamon", "1/4 tsp ground nutmeg", "1/4 tsp ground cardamom", "1/4 tsp salt", "2 tbsp lemon juice", "50g crystallized ginger, finely chopped", "2 tbsp fresh ginger, grated", "1 egg, beaten with 1 tbsp water", "2 tbsp demerara sugar (or granulated sugar)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Pie Crust", "text": "In a large bowl (or food processor), combine the flour, sugar, and salt. 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This resting period allows the gluten to relax and the butter to firm up again." }, { "@type": "HowToStep", "name": "Prepare Pears", "text": "While the dough chills, prepare your filling. Peel, core, and slice the pears into approximately 0.5cm slices. Place in a large bowl and toss with lemon juice to prevent browning." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a separate bowl, mix together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and salt. The cornstarch will thicken the pear juices as they release during baking, preventing a soggy bottom crust." }, { "@type": "HowToStep", "name": "Combine Filling", "text": "Add the sugar mixture, crystallized ginger, and fresh grated ginger to the pears. Toss gently but thoroughly to coat all pear slices. Let the mixture sit for about 15-20 minutes to allow the pears to release some juice and the flavors to meld." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (400°F) with a rack in the lower third of the oven. Place a baking sheet on the rack to preheat – this will help the bottom crust cook properly." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "Remove the larger disk of dough from the refrigerator. On a lightly floured surface, roll it out to a circle about 3mm thick and approximately 30cm in diameter. Transfer it to your pie dish by gently folding it in quarters, then unfolding in the dish. Press it gently into the corners without stretching the dough." }, { "@type": "HowToStep", "name": "Fill Pie", "text": "Drain any excess liquid from the pear mixture (you can reduce this on the stovetop and add it back later if desired). Arrange the pears in the pie crust, mounding slightly higher in the center. The pears will collapse during baking, so don't worry if it looks full." }, { "@type": "HowToStep", "name": "Create Top Crust", "text": "Roll out the second disk of dough to a similar thickness. You can either cover the pie completely (be sure to cut vents) or create a lattice top. For a lattice, cut the dough into strips about 2cm wide, then weave them over the filling, alternating over and under." }, { "@type": "HowToStep", "name": "Finish Edges", "text": "Trim any excess dough from the edges, leaving about 1cm overhang. Fold the overhang under itself and crimp decoratively with your fingers or a fork to seal the edges. The sealed edge prevents filling from leaking and gives a professional finish." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "Brush the top crust with the egg wash, which will give your pie a beautiful golden shine. Sprinkle with demerara sugar for a crunchy, sweet finish." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet in the oven. Bake at 200°C (400°F) for 20 minutes, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling. If the edges are browning too quickly, cover them with foil." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This resting time is crucial as it allows the filling to set properly so it doesn't run when cut." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve warm or at room temperature. This pie pairs beautifully with vanilla ice cream or lightly whipped cream. The warming ginger notes will become more pronounced as the pie cools, creating a perfect balance with the sweet, tender pears." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elise Chen", "datePublished": "2024-05-02", "reviewBody": "This pear ginger pie is absolutely incredible! The combination of spices with the crystallized ginger adds such a wonderful depth to the pie. I've made it three times already and everyone keeps asking for the recipe.", "name": "Amazing Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-05-01", "reviewBody": "The ginger adds the perfect kick to complement the sweet pears. My husband who doesn't even like pie had three slices in one sitting! The crust was perfectly flaky and buttery too.", "name": "Perfect Balance of Sweet and Spicy", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-04-28", "reviewBody": "I brought this to a family gathering and it disappeared within minutes. The step-by-step instructions were easy to follow even for someone who doesn't bake often. Will definitely be making this again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-04-25", "reviewBody": "This pie is better than anything I've had at a bakery! The combination of fresh and crystallized ginger makes such a difference. The pears stayed tender but not mushy, and the filling set perfectly after cooling.", "name": "Better Than Bakery Version", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-20", "reviewBody": "I've made this twice in one week! The first time for myself, and then again for a dinner party because I couldn't stop thinking about it. The cardamom adds such a nice touch to the spice profile. Absolute perfection!", "name": "Worth Making Again and Again", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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