Ginger Pear Pie Recipe
Ginger Pear Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup dark corn syrup
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon peel
  • 4 large pears, peeled and thinly sliced
  • 1 tablespoon butter or margarine
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter or margarine
  • 1/4 cup chopped pecans

Directions

In a saucepan, combine the first six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425° for 20-25 minutes or until topping is golden brown. Yield: 6 servings.
Originally published as Ginger Pear Pie in Country Extra September 1999, p51

Nutritional Facts

1 piece: 525 calories, 23g fat (10g saturated fat), 32mg cholesterol, 276mg sodium, 81g carbohydrate (35g sugars, 4g fiber), 4g protein.

Popular Videos

  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup dark corn syrup
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon peel
  • 4 large pears, peeled and thinly sliced
  • 1 tablespoon butter or margarine
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter or margarine
  • 1/4 cup chopped pecans
  1. In a saucepan, combine the first six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
  2. For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425° for 20-25 minutes or until topping is golden brown. Yield: 6 servings.
Originally published as Ginger Pear Pie in Country Extra September 1999, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger Pear Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review