Pear Ginger Maple Pie

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

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 / Reviews

  • 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!

  • Brenda

    Should that be 1 1/2 cups of oats in the topping, or 1/2 cup? The phrasing (“1/2 cups”) suggests a misprint.

    Thanks! I want to make this right away – it combines so many of my favorite flavors!

    It is indeed 1/2 cup. ~Garrett

  • Tori

    This may be a silly question, but I’ve never done anything but eat pears fresh. To bake with them, do they need to be as ripe (soft) as if you were eating them or should they crunch a bit? Also, I assume you peal them? Thanks!

    The pears should be firm, but ripe. And peeled. ~Garrett.

  • Ellie

    I made this pie this evening for my parents. They LOVED it, and so did I. So easy, I had everything except the ginger at hand. Fortunately I found some candied ginger in our local Bel Air’s asian food section.

    Did you use dark brown sugar? Mine wasn’t nearly as dark colored when baked.

    Awesome pie!

  • Angie F

    I made this for a family dinner last night, and it was fabulous! Thanks so much for the recipe.

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Pear Ginger Maple Pie