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 a 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
- 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
Roll out pie dough into pie pan, freeze:
Roll out pie dough and place in a 9 1/2-inch deep-dish pie dish and place in the freezer to set.
Make pear filling:
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.
Bake without topping:
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 at 400°F 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.
Make oatmeal crumb topping:
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.
Bake with topping:
After 45 minutes reduce heat to 375°F. 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: