Brent's Food Blog

mmmmm foooood…..

Holiday Pies – Pear Maple Ginger

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Happy week after Thanksgiving everybody! This Thanksgiving, ESC & I ventured out of our warm corner of the ‘States and into the semi-frigid temperatures of Akron, OH where Travis and Emily live! They played wonderful hosts to many of us visitors (22 people turkey dinner!!) and we all had a grand time meeting Emily’s family. Travis and I also kept with our turkey day tradition of Gin & Tonics the night before an early morning flight… oof it made for a long day!

And now on to the pie! I’m sure I’ve promoted my pie making ability to many of you, so I thought I’d share my delicious recipe found one day a couple years ago when I was nominated to bake a pie for some holiday. I’ve made this pie a couple times and it has always received rave reviews. Maybe it’s just that I’m making it and they aren’t… but I still think it’s scrumptious. If pears aren’t in season or ripe, you can definitely use crisp sweet apples (Fuji) as a substitute for a spin on the traditional apple pie. I apparently didn’t take any pictures of this edition, but it was gorgeous nonetheless!

Pear Maple Ginger Pie

*not my picture* but I wish it were...

Preheat the oven to 400°F. In a large bowl, toss together the pears, cornstarch, ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Make sure everything is mixed well, there will be a bit of mapley-liquid in the bottom of the bowl. Pour the filling into the pie crust, filling completely, possibly mounded. Bake for 45 minutes. Put foil on the edges after 30 minutes if they start to brown. Reduce heat to 375°F, remove pie from oven and carefully place the oatmeal topping over the pie, patting it to make a nice smooth top. There may be extra topping, no need to make the topping super thick. Bake for another 10-15 minutes. Cool on a wire rack for at least an hour before serving to allow the pears and juices to become awesome-er.

1 9″+ Pie Crust (Frozen or freshly made) – Add more pear for bigger crust
5 Cups peeled, chopped pears (Bosc or Bartlett)
1.5 tbsp cornstarch
1/4 cup packed Brown Sugar
1/4 cup Maple Syrup
1 tbsp Lemon Juice
1 tsp Lemon Zest
2 tbsp chopped candied ginger (or 1/2 tsp fresh ground ginger)

Oatmeal Crumb Topping
2/3 cup Flour
1/2 cup old-fashioned oats
1/2 cup packed Brown Sugar
1/4 tsp Salt
1/3 cup cold, unsalted butter, 1/4″ pieces

Makes 1 delicious pie. 20-25 minutes prep, 1 hour baking. ~$10/pie depending on your cupboards. Packed with sugar and sweetness, you’ll definitely end up with a sugar high, but the adult in you will be happy there is fruit in it.


Written by Brent

November 30, 2010 at 5:48 pm

Posted in Dessert, Pie, Sweet

Tagged with , ,

One Response

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  1. It was a great pie — much lighter than the traditional pecan pie )which is always good, too). I’m still in awe of how Emily was so gracious under pressure — and everyone had such a good time! And I think I won the Yahtzee game…. 🙂


    December 1, 2010 at 10:33 pm

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