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.


  • 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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  • 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!

    • Elise

      Hi Miss Dove, I’m so glad you liked it! Great that you made your own candied ginger too. So easy to do.

  • Cindy

    Just to clarify on the timing: 1) Bake at 400F for 30 minutes, 2) then protect the edges with either aluminum foil or a pie protector, 3) continue baking at 400F for another 15 minutes, 4) turn down to 375F, add oatmeal crumb topping, and 5) bake at 375F for 15 minutes.

    In a nutshell. ~Garrett

  • dal

    Really yummy & super easy!

  • Katherine

    I made this with apples and no oats, and it was the best dang apple pie I’ve ever eaten. Seriously, Garrett, you are a revelation, as is this recipe! I’ve had it bookmarked for ages; so happy to finally make it. I would cut down on the brown sugar to half because it was a tad sweet for my tastes, but other than that I love it. I’ve passed it on to my mother and friends, too. Thanks for the great recipe – a new classic for me.

  • Stephany Brisco

    I made this pie last night for Father’s Day and it turned out wonderful! The pears were not over ripe, still crunchy but with a very slight give if you tried to squeeze it. It wasn’t runny at all and looked just like your picture. I had crystallized ginger and not candied but when I looked up the different between the two it said they were the same. Anyway, it was awesome. It’s also a very sweet pie even though the only sugar you add to the filling comes from the maple. I might try cutting back on the brown sugar for the topping but I’m afraid to change anything. It’s truly a unique pie and I’m so excited to have it! AWESOME!!

  • xta

    I made this for Thanksgiving and it was a huge hit. I doubled the cornstarch to prevent soupiness, also baked it an additional 10mins and it was perfect. Thanks!

  • Laura

    I have crystallized candied ginger. Will that work or do I need to get just plain candied ginger? I want to make this pie for Thanksgiving… thanks!

    Keep in mind it might be a bit crunchy, but yeah, should be fine. ~Garrett

  • Beth

    I made this the other day- it’s amazing! I’ve never had pear pie before, or really any pear baked good. I had to omit the oatmeal from the topping because my dad can’t eat it, but it was still great!

  • Sarah

    I just made this for a little family gathering and it was a big hit! It is the perfect amount of sweet.

  • 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.

  • 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.

  • 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

  • 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

  • Isabel

    You can use 2 teaspoons of tapioca to thicken instead of cornstarch.

  • Dawn

    I saw this pie when you first posted it and thought, “I have to make that when I have a chance.” I ended up hosting Thanksgiving and made two! I fixed one for dinner yesterday and froze the other one so I can take it to another dinner this weekend.
    I used a frozen pie crust, a mix of bartlett and bosc pears, and ground ginger.
    I think I’ll skip the pie crust next time and put it in a pretty pie plate. I’ll also cut my pears a little smaller, and use less-ripe ones. I had a looser pie too.
    My mother-in-law kept asking me what I did differently to this apple pie. :) I liked it a lot better than apple pie (yes, I know that’s unAmerican…)
    Thanks Garrett and Elise!

  • katherine delorme

    I made this pie last night and found it to be a little watery as well. (My pears were not ripe) I used a frozen pie crust, lime zest, and ground ginger and it was still a huge hit! If I were to make this again I would consider skipping the crust and baking in a glass pan. The lime zest added fantastic color!!

  • Sarah

    I made this pie to bring to a party yesterday and it was a big hit. I made it from scratch including the pie crust and have never made a pie before. It was fabulous!

  • Nema

    I *love* candied ginger with a cup of tea, or to treat an upset tummy, and this pie may become a regular for coffee time with friends. I can’t wait to bring one to my bf’s family Thanksgiving gathering! Pears, ginger, and oatmeal crumb topping? Those are three of my favorite things!

    You can actually make candied ginger yourself very easily. A quick web search has a variety of recipes, but I prefer the simplest, like this one:

  • Christine

    This pie was delicious. I added a little more candied ginger and had an array of pear types (Bosc, Bartlet and crunchy Asian pears from the farmers market). It turned out fabulous. Thanks!

  • Annette

    Made this the other day using a frozen pie crust. I used some leftover fresh ginger instead since that’s what I had. Ginger and maple syrup together – who knew it could be so good?

  • Emily

    Yes, I bet it was the pears. Mine were very, very ripe. I was afraid that if they were too hard, they’d turn out hard in the pie (I don’t cook much, so I don’t know much about these things). I’m sure that was it. I did use the 100% pure maple syrup. I’m going to try it again this weekend. Even though it broke apart when I tried it the first time, it was still totally scrumptious. Yummm! Great recipe. If I can cook this and it turns out tasting good, anyone can…believe me! Thanks for your response!

  • Emily

    I just made this recipe. It was easy and DELICIOUS. However, I did have a problem with it being too watery. I couldn’t actually cut a slice it. I almost had to scoop it out like a cobbler. I followed the recipe to a T and let it sit for 3 hours. I was thinking maybe I should double the corn starch and let it sit overnight? Any suggestions? I really want to make it for Thanksgiving, but I need to figure out how to tweak it. Can you help?

    Hmm… well, my first question would be if you used 100% pure maple syrup or imitation maple syrup? If you used pure then it might need more cornstarch or your pears were just very, very ripe and cooked apart (ours were hard, and very crisp like a granny smith apple). Hope that this helps. ~Garrett

  • Laura

    Wonder if it would work with apples? I have too many (like it’s a bad thing) apples from the CSA and zero pears. Hmmm…. Couldn’t be bad, right?

    I think it would be great with apples! Just be sure to use a good baking apple like Granny Smith or Fuji. ~Garrett

  • vchoi

    I made it last night, had it hot with ice cream, then today had it room temp with Mexican hot chocolate, and it was super-delicious! The candied ginger really makes it. Thanks for the recipe!

  • jo

    I’m more of a crumble girl than a pie girl so I made it today, tipped everything into a buttered baking dish, added the crumble topping right away and baked it at 350F for 50 mins. The smells are amazing….will report on taste after dinner!

  • Angie F

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

  • 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!

  • 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.

  • 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