Ginger Pear Pie Recipes

Steps:

• In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Steps:

• Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
• With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
• Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
• In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
• Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
• On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
• Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
• To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
• Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
• Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
• To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
• Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
• Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
• Spoon the filling evenly into the Cutie Pie shells, and set aside.
• If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
• Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
• Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
• In a large bowl, combine the flour, salt, and sugar, and mix well.
• Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
• Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
• With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
• Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
• When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
• 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
• In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
• Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
• Add the rolled oats, and mix to create a crumbly consistency.
• Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
• Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

Steps:

• 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. 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.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Steps:

• preheat oven to 425.
• combine first 6 ingredients in a saucepan stir in pear slices.
• bring to a boil on medium heat and boil for 1 minute.
• add butter and pour into pie shell.
• for topping combine flour, brown sugar, and ginger in a bowl.
• cut in butter until mixture becomes crumbly.
• stir in pecans and sprinkle over pears.
• bake for 20-25 minutes until topping is golden brown.

Steps:

• To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
• Position a rack in the lower third of the oven and preheat the oven to 400˚F.
• In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
• Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
• Cool to room temperature before slicing and serving.
• Flaky Pie Crust Dough
• In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
• To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
• Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
• Make Ahead
• Cover and refrigerate the pie for up to 5 days.

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Steps:

• Preheat oven to 400.
• Line pie plate with crust.
• Mix the pears, cranberries, ginger, and lemon juice in a large bowl.
• Add 2/3 cup sugar and cornstarch and stir into the fruit.
• Pour the filling into the pie shell. Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp.
• Cut several steam vents into the top OR before topping cut shapes out of crust with small cookie cutter (maple leaf and acorns shapes or holly leaf shapes are cute).
• Lightly brush on the milk and sprinkle 1 teaspoon sugar (or more if desired).
• Bake for 30 minutes. Reduce the oven temperature to 375. Watch crust for browning. If crust gets too dark cover with pie shield or foil. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.

Steps:

• For crust:
• Whisk 6 tablespoons ice water and egg yolk in small bowl to blend. Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
• For filling:
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Toss first 8 ingredients in large bowl to coat.
• Roll out larger dough disk on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Transfer filling to crust. Roll out smaller dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Fold overhang under, pressing to seal and forming high-standing rim. Crimp edge decoratively. Brush crust with milk. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking.
• Place baking sheet on bottom rack to catch any juices that may bubble over. Bake pie on center rack until crust is golden brown and juices bubble thickly, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool. Serve pie slightly warm or at room temperature.

Steps:

• Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
• Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
• Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
• Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 400*F.
• Arrange pear halves cut side up in pie shell.
• Combine sugar, ginger, sour cream and egg; mix well.
• Pour over pears.
• **Streusel Topping**.
• In small bowl, combine flour, brown sugar and cinnamon.
• Cut in butter until crumbly.
• Stir in nuts.
• Sprinkle with Streusel Topping over pie.
• Bake 25 to 30 minutes or until golden brown.
• Cool.
• Store in refrigerator.

Steps:

• Heat oven to 425° F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined plate. Cut butter into small pieces; sprinkle over filling.
• Top with second crust; seal and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar.
• Bake 40 to 45 minutes or until pears are tender and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with pie shield ring strips of foil to prevent excessive browning. Cool on cooling rack at least 30 minutes before serving. Store covered in refrigerator.