Recipes

Pear-Ginger Pie

Give apples a run for their money
38 Ratings
100% would make again
Pear-Ginger Pie
Photos: Rachel Vanni/Tasting Table

Move over, apple, there's a new king of fall pies. The under-appreciated pear shines in this spiced pie made with crystallized ginger and cinnamon. Wrapped up in a braided lattice crust, this pear pie has become our new favorite treat for fall and is a worthy contender for a place next to your Thanksgiving pumpkin pie.

A braided lattice crust is a fun way to add extra flare to your baked goods at home. The process is the same as braiding hair and results in a beautifully crisp crust. We use granulated sugar for a glossy finish on the dough, but feel free to substitute turbinado sugar or omit it completely.

To learn more, read “Pie and Mighty.”

  • Sugar is key to the maceration process, because it pulls out the juices from the pears.

  • Adding orange juice and candied ginger puts a bright twist on the flavor profile of this pie.

  • Make sure the filling ingredients are thoroughly incorporated for peak maceration.

  • Once your filling is ready, roll out one of the disks of dough.

  • Flour is your friend; don't be afraid to go heavy on it when rolling out your crust.

  • Fit the dough in a 9-inch pie tin; there should be 2 inches of overhang.

  • Using shears, trim the overhang to a clean 1-inch border around the tin.

  • Add your filling to the crust and spread evenly to  fill the tin.

  • Unlike with the first crust, roll out the second disk of dough into a square.

  • Using a sharp knife, cut eighteen ½-inch strips of dough.

  • Working with 3 strips of dough at a time, braid the strands into large braids.

  • When you get to the end of the braids, pinch the ends to seal them.

  • Once you have all 6 braids, create a lattice on the pie by pulling back alternating strands and arranging perpendicular braids.

  • Roll up the braids and the overhang of the bottom layer of dough to create a thick, even crust that you can then crimp.

  • If at any point your dough feels too soft to work with, pop it back into the fridge for 15 minutes to firm up.

  • Brush the entire surface of the pie with an egg wash, making sure to get into every crack.

  • Granulated sugar melts on the crust in the oven creating a glossy finish.

  • Your pie is ready for the oven!

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Pear-Ginger Pie

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch pie

Prep Time: 15 minutes, plus macerating and cooling time

Cook Time: 1 hour and 5 minutes

Total Time: 1 hour and 20 minutes, plus macerating and cooling time

Ingredients

3 pounds (6 large) D'Anjou pears—peeled, quartered, cored and sliced crosswise ¼ inch thick

½ cup, plus 1 tablespoon, granulated sugar, divided

½ cup crystallized ginger, roughly chopped

¼ cup cornstarch

2 tablespoons orange juice

1 teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1 flaky piecrust (recipe here)

1 egg, beaten

Directions

1. 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.

2. Preheat the oven to 350º. Strain the pears of any excess liquid and transfer the liquid to a small saucepan over medium-high heat. Cook, stirring constantly, until the liquid has thickened, 2 to 3 minutes. Then add the liquid back to the bowl with the pears and toss to incorporate.

3. On a lightly floured surface, roll out 1 disk of the pie dough into a 12-inch circle. Transfer to a 9-inch pie tin pressing to fit the tin, leaving at least 1 inch of overhang on the sides. Spoon the filling into the tin over the dough, spreading to make an even layer.

4. Roll out the other disk of pie dough into a 10-inch square. Using a knife, cut eighteen ½-inch strips of dough. Take 3 strips of the dough and braid into 1 strand. Repeat this process until you have 6 braided strips. Place 3 strips horizontally across the pears, then pull alternating strips back and lay the additional strips perpendicular. Trim off the extra dough, then roll up the edge to make a rim around the dish. Using your fingers, crimp the edges of the pie.

5. Brush the dough liberally with the beaten egg, then sprinkle the remaining 1 tablespoon of granulated sugar over top. Bake until the crust is golden brown and the filling has thickened, 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool completely before slicing and serving.

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