Pear Ginger Maple Pie

Pear pie with streusel topping, filled with chopped pears and accented with candied ginger and maple syrup. A perfectly delicious autumn pie.

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Photography Credit: Elise Bauer

This pear pie by guest author Garrett scored major points with my parents. Great pie! ~Elise

Every once in a while I see a recipe in a magazine at the doctor’s office or in the reception room of my work and tear it out with all good intention of making it at home. For the most part though I either lose the recipe, or it gets forgotten, or accidentally throw away.

However, while perusing an issue of Family Fun magazine I came across a recipe for a pear and maple pie. Inspired, I called Elise right away and made plans with her to make this pie. With an appointment set, I knew this recipe wouldn’t get away.

My oh my, this is good pie. Sweet from the fresh pears and the maple syrup, it’s balanced by the snap from the candied ginger which helps give the pie a clear voice.

The crumbly oatmeal topping is reminiscent of granola and provides a nice textural tête-à-tête with the fruit and crust. A wonderfully Autumn appropriate pear pie that’s a welcome change from apple!

Pear Ginger Maple Pie Recipe



  • 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


1 Roll out pie dough and place in a 9 1/2-inch deep-dish pie dish and place in the freezer to set.

2 Preheat the oven to 400 F. Place the chopped pears in a large bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Toss well.

pear-maple-ginger-pie-1.jpg pear-maple-ginger-pie-2.jpg

3 Place the pear mixture into the chilled, crust lined pie dish and smooth the top of the fruit. Place the pie into the center oven rack and bake for 45 minutes. (Put a baking sheet on the rack under the pie to catch any drippings.) After 30 minutes, line the edges of the pie with foil or a pie protector to prevent them from burning.

4 While baking take all the Oatmeal Crumb Topping ingredients and place them in a bowl. Use your hands and mix the ingredients until large crumbs form. Refrigerate until use.

5 After 45 minutes reduce heat to 375F. Remove the pie and carefully place the crumb topping over the pie, covering all the fruit. Bake for another 15 minutes. Cool on a wire rack for at least one hour. Serve.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Showing 4 of 30 Comments

  • Miss Dove

    We prepared this pie for Thanksgiving yesterday and we are in raptures. Made our own candied ginger, which turned out to be really easy. This recipe will definitely be put into heavy rotation on our dessert menus! We might mix things up by adding chopped nuts to the topping, or dried cranberries or ginger liqueur to the filling. Thanks so much!

  • Celina

    I was about to pour out the pear mixture and realized that I was supposed to get deep dish pie crusts! Oops! I had bought a two pack, and half fit into each crust, I doubled the topping, and they came out great! A little higher crust-and-topping to pear ratio, but delicious nonetheless…

    My question: I covered the second (cooked) pie in tin foil and put it in an air tight ziploc bag, and froze it. In your opinion, how long do you think it will be good for? Would you pop it straight into the hot oven or let it defrost in the fridge overnight first? Or is my two-pie-plan doomed to fail?

    Thank you for any suggestions! I have never ever been disappointed with any recipes on your site! Love it!

    Celina, I honestly am not sure how long it will keep. My general rule is not to keep baked good frozen for longer that 4 weeks, otherwise the flavor begins to diminish. As for reheating? I usually just zap it in the microwave. My guess would be to thaw it though and then pop it in the oven.~Garrett

  • Laura

    Does this pie freeze well? If so, before or after cooked. Thanks.

    Pie does not live longer than a few hours tops in my house. Not too sure how well it freezes. Freeze it as your would any other pie I would surmise. ~Garrett

  • Jeanette

    I love this recipe! I have never tried pear pie before and I will now be making this every summer. This recipe will help us get rid of the extra pears from our pear tree. Oh, and I also added nutmeg, cinnamon, and pecans/walnuts to mine.

  • Hannah

    I just made this today cobbler style. I have TONS of liquid, but my pears were almost over ripe. Next time I will add some more corn starch or some tapioca to help thicken it up.

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Pear Ginger Maple Pie