We’re continuing the pie recipes, inspired by our recent fruit picking trip to Lawrence Farms Orchards in Newburgh, New York and the growing popularity of pie dessert buffets at weddings. In our last post, we offered peach pie.
Today, we present a pear pie enhanced with the flavor of ginger and a crumble top with pecans. The original recipe and the photo come from Delilah Stauffer on allrecipes.com, but we adopted the commenters’ recommendations to use real maple syrup (in place of the original recipe’s corn syrup) and pre-bake the pie crust.
By the way, did you see Bill’s question in the comment section of the last post? He asked about kosher foods at Lawrence Farms. In addition to the fresh fruits and vegetables being kosher, of course, the farm shop also has a freezer of Klein’s kosher ice creams and flavored ices for the many kosher-keeping families who visit. Yeah!
Ingredients for Ginger Pear Pie
- 1 9-inch unbaked pastry shell (dairy or parve) [parve pie crust recipe]
- 3 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1/2 cup water
- 1/2 cup real maple syrup
- 1 teaspoon lemon juice
- 1/8 teaspoon grated lemon peel
- 4 large pears, peeled and thinly sliced
- 1 tablespoon butter or margarine
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/8 teaspoon ground ginger
- 1/4 cup cold butter or margarine
- 1/4 cup chopped pecans
Instructions for Ginger Pear Pie
- Pre-bake pie shell according to package directions.
- In a saucepan, combine the next six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
- For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425 degrees F for 20-25 minutes or until topping is golden brown.
TIP: To keep the edge of the pie crust from over baking, cover the crust edge with aluminum foil during the second baking.