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Pear Ginger Maple Pie
Pear Ginger Maple Pie
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Autumn Pear Pie: Chopped pears and candied ginger with a maple syrup drizzle, topped with sweet streusel. Delicious!
Ingredients:
  • 1 recipe dough for pate brisee pie crust (or use frozen crust)
  • 6 cups of peeled and roughly chopped pears (use Bosc or Bartlett)
  • 1 ½ tablespoons of cornstarch
  • 1/2 teaspoon of salt
  • 1/4 cup of packed brown sugar
  • 1/4 cup of pure maple syrup
  • 1 tablespoon of lemon juice
  • 1 teaspoon of lemon zest
  • 2 tablespoons of chopped candied ginger (or 1/2 teaspoon of ground ginger)
  • Oatmeal Crumb Topping Ingredients:
  • 2/3 cup of flour
  • 1/2 cups of old-fashioned oats
  • 1/2 cup of packed brown sugar
  • 1/4 teaspoon of salt
  • 1/3 cup of cold, unsalted butter, cut into 1/4-inch pieces
Instructions:
  • Line a 9 1/2-inch deep-dish pie dish with pie dough and chill in the freezer to firm up.
  • Prepare the pear filling by combining chopped pears, cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest in a large bowl. Mix thoroughly. Preheat the oven to 400°F.
  • Without the topping, arrange the pear mixture on the chilled, crust-lined pie dish and ensure the fruit on top is even. Bake the pie on the center rack of the oven at 400°F for 45 minutes. Remember to place a baking sheet underneath to catch any drippings. At the 30-minute mark, shield the pie edges with foil or a pie protector to prevent over-browning.
  • Prepare the oatmeal crumb topping by combining all ingredients in a bowl. Use your hands to create large crumbs, then refrigerate until ready to use.
  • Reduce the oven temperature to 375°F after 45 minutes. Take out the pie and evenly sprinkle the crumb topping over the fruit. Bake for an additional 15 minutes.
  • After cooling on a wire rack for at least one hour, serve.

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