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Ginger-Pear Upside-Down Pie

 Ginger-Pear Upside-Down Pie
I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. —Marcy Kamery, Blasdell, New York
8 ServingsPrep: 45 min. + chilling Bake: 1 hour + cooling

Ingredients

  • CRUST:
  • 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
  • NUT MIXTURE:
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 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

Directions

  • 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.

2 of 2

Ginger-Pear Upside-Down Pie (continued)

Directions (continued)

  • 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.
  • Preheat oven to 375°. Combine nuts, brown sugar and butter.
  • Spread in prepared pie plate.
  • 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.
  • 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.
  • Bake 60-70 minutes or until crust is golden brown and filling is
  • bubbly. Cool on a wire rack 5 minutes.
  • 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. Yield: 8 servings.