Gingered Pear Pie Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Water2 Tablespoon
 Minced crystallized ginger1 Teaspoon
 Cake flour1⁄4 Cup (4 tbs), sifted
 Sugar1⁄2 Teaspoon
 Baking powder1⁄8 Teaspoon
 Chilled butter/Margarine stick1 Tablespoon, cut into small pieces
 Ice water2 Teaspoon
 Cooking spray1 Tablespoon
 Peeled thinly sliced pear1 Cup (16 tbs)
 Sugar2 Tablespoon
 Quick cooking tapioca2 Teaspoon (Uncooked)
 Ground cinnamon1⁄8 Teaspoon
 Ground nutmeg1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 621 Calories from Fat 222

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 9.6 g48%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 78.5 mg3.3%

Total Carbohydrates 97 g32.2%

Dietary Fiber 6.2 g24.6%

Sugars 52.6 g

Protein 5 g10.8%

Vitamin A 7.5% Vitamin C 138.9%

Calcium 8.5% Iron 1.7%

*Based on a 2000 Calorie diet


1. Combine water and ginger in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until mixture boils. Cover and let stand 1 hour.
2. Preheat oven to 400°.
3. Combine flour, 1/2 teaspoon sugar, and baking powder in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist and crumbly (do not form a ball).
4. Divide mixture in half. Working with 1 half at a time, press mixture gently into a disk on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 6-inch circle. Repeat procedure with remaining half of dough. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap from 1 circle of dough; fit dough into a 4-inch pie pan coated with cooking spray, allowing dough to extend over edge of pan.
5. Combine crystallized ginger and liquid, pear, and next 4 ingredients in a bowl; toss gently. Spoon pear mixture into prepared crust. Remove plastic wrap from remaining circle of dough, and place over pear mixture; fold edges of dough under and flute. Cut slits in pastry for steam to escape, and sprinkle with 1/2 teaspoon sugar. Bake at 400° for 50 minutes or until golden (shield crust if necessary). Let cool slightly before serving.