Pear Ginger Pie Recipe

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Cozy Pear Ginger Pie Recipe, Made Simple

There’s something incredibly comforting about a warm slice of pear ginger pie on a quiet weekend afternoon. I love how the gentle sweetness of ripe pears dances perfectly with the zing of fresh ginger—it’s like a little hug in dessert form. Whether you’re baking to share with loved ones or just treating yourself, this Pear Ginger Pie Recipe brings a beautiful balance of spice and fruit without any fuss.

When I first tried this recipe, I was surprised by how the fresh ginger adds just the right spark—never overpowering but bright and lively. Plus, the toasty golden crust gives you that buttery crunch you expect from a perfectly baked pie. You’ll find it’s just the kind of dish to warm more than your kitchen; it’s something that feels like home.

Let’s dive in! I’ll walk you through everything, step by step, so your Pear Ginger Pie Recipe turns out just right the first time (and every time).

Ingredient Lowdown

• Pears (6 cups, peeled and sliced): A juicy, subtly sweet base—Bartlett or Bosc work great. Choose ripe but firm pears to keep the texture.
• Granulated sugar (¾ cup): Balances the pear’s tartness without overpowering.
• Brown sugar (¼ cup, packed): Adds warm caramel notes for depth and richness.
• All-purpose flour (2 tbsp): Thickens the juicy filling to a perfect, luscious consistency.
• Ground ginger (1 tsp): Ties the flavors together with gentle warmth.
• Ground cinnamon (½ tsp): Offers a cozy undertone that’s classic in fruit pies.
• Ground nutmeg (¼ tsp): Just a whisper to enhance overall aroma.
• Salt (¼ tsp): Essential for balancing sweetness and boosting flavor.
• Lemon juice (1 tbsp): Keeps pears from browning and brightens the filling.
• Fresh grated ginger (1 tbsp): The secret star that adds a fresh, zingy punch you’ll appreciate deeply.
• Butter (1 tbsp): Dotting the filling melts into little pockets of richness.
• Double pie crust (9-inch): Use a favorite homemade or flaky store-bought crust—both work beautifully.

Set Up for Success

Before you start, gather and measure all your ingredients—that mise en place will keep your workflow smooth and stress-free. Preheat your oven to 425°F (220°C), which sets you up for the ideal golden crust. And make sure your pie plate is clean and dry; a warm, dry dish helps the crust bake evenly to that toasty, buttery perfection.

You’ll want a large mixing bowl for tossing your pears with spices and sugars. A good sharp knife or mandoline makes peeling and slicing pears effortless, giving you consistent slices that bake evenly. A rolling pin helps roll out your pie crust smoothly, and don’t forget a pie plate—preferably glass or ceramic for even baking. A pastry brush can come in handy if you decide to gently egg wash the crust for that shiny finish.

Step-by-Step: Pear Ginger Pie Recipe

1. Preheat your oven to 425°F (220°C). This hot start helps your crust set beautifully, sealing in those juices before lowering the heat later (if desired).
2. Mix the filling. In a large bowl, toss together sliced pears, granulated and brown sugars, flour, ground ginger, cinnamon, nutmeg, salt, lemon juice, and fresh grated ginger. I love how fragrant this mixture gets—the fresh ginger really wakes up your senses.
3. Prepare the crust. Roll out one half of your double pie crust and carefully fit it into your 9-inch pie plate. Trim any excess dough hanging over to keep edges neat.
4. Add the filling and dot with butter. Pour your spiced pear mixture into the crust evenly, then dot the top with bits of butter. These little pockets of butter melt down into the filling, adding richness and silkiness as the pie bakes.
5. Top crust time. Roll out the second half of your crust and lay it over the filling. Trim the edges and crimp them to seal in all that delicious filling. Don’t forget to cut several steam vents in the top crust—this keeps things from getting soggy and allows the fragrant steam to escape.

6. Bake the pie. Pop it into your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the crust is a golden, buttery brown, and the filling bubbles up through your vents like a fragrant little celebration.
7. Cool fully. Once out of the oven, transfer your pie to a wire rack and let it cool completely. This resting period lets the filling thicken up so you get clean, beautiful slices.
8. Serve and enjoy. I love this pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of crisp crust and soft, spicy-sweet filling is pure joy.

Flavor Twists for Pear Ginger Pie Recipe

• Add a handful of chopped crystallized ginger to deepen the spicy notes and add an unexpected chewy texture.
• Mix in ½ cup chopped toasted pecans or walnuts for a toasty crunch contrast.
• Swap half the pears for apples for a classic variation with layered fruit textures.
• Stir in a splash of bourbon or spiced rum to give the filling a subtle boozy warmth.
• Use a lattice crust top for a rustic look and to let that fragrant steam circulate beautifully.
• Finish the crust with a sprinkle of coarse sugar before baking for a sparkly, crisp topping.

Storage & Make-Ahead Tips

• Store leftovers covered with foil or plastic wrap in the fridge for up to 4 days.
• For longer storage, freeze the unbaked assembled pie (wrapped tightly) for up to 2 months, then bake from frozen—just add 10-15 minutes to the baking time.
• Reheat slices gently in a warm oven (about 300°F/150°C) to revive that crisp crust and melty filling.
• To prep ahead, chop and toss the pears with sugars and spices the day before, refrigerate overnight, then assemble and bake fresh.
• Leftover pie makes fantastic breakfast or snack, especially paired with morning coffee or tea.

Pear Ginger Pie Recipe FAQs

• Can I use canned pears for this pie? Fresh pears are best for texture and flavor, but if using canned, drain well and reduce added sugar slightly to prevent oversweetness.
• How do I prevent a soggy bottom crust? Use all-purpose flour as a thickener and ensure your pie plate is dry and oven-preheated. Baking at high heat initially helps set the crust quickly.
• Can I make this pie gluten-free? Absolutely! Use a gluten-free flour blend for thickening and a gluten-free pie crust of your choice. Just double-check baking times as gluten-free crusts can vary.
• How important is fresh ginger? Very! It brings a fragrant brightness you don’t get from powdered alone. Grate it finely to distribute flavor evenly.
• What’s the best way to slice ripe pears? I recommend a sharp paring knife or mandoline set to thin slices. Uniform slices ensure even cooking and a tender but not mushy filling.

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