DiscussionsSweet Treats and Desserts

We know many of you are very talented in the kitchen. So, we’re are asking for your help!

Our Gingered Pear Pie has a so-so rating from our members.  Please help us fix it, and share your ideas.

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14690 

Hi Cate,

I make my gingered pear pie - more like a tart.  AND I use ginger thins (really thin ginger snap cookies) between the layers of pear.  Use only one of the Pillsbury pie crusts (from the 2 pack of course).  Once I have layered the pears and ginger thin cookies, lay the last row (top row) in a fan / circular / whatever pattern going around the pan.  Sprinkle with cinnamon and sugar / bake.  (I also used canned pears and thickened the reserved juice with a little corn starch).  Was pretty tasty!!!

Ahh, what a smart idea! Thank you for sharing di-de! Sincerely, CC

then it would be a tart....not a pie

hi cate... my name is Trinity i know you dont now me. im 8 years old I live in milwaukee wisconson. I love that recipe you made... that sounds delicious cate! trinity

If I was going to make this pie - I'd only use 1 pie crust; I would increase the crystalized ginger a wee bit; and I'd toss in some dried cranberries.

I would make a 'streusel' topping - crushed gingersnap cookies with butter/brown sugar/nuts/bit of flour.  Base streusel topping on other streusel pie toppings.

I do like pears in desserts but am not a big fan of double crusted pies.   I also wonder why Pillsbury did not suggest which type of pear to use ... as it can make a big difference.

Thank you everyone for your great ideas and tips! We are taking your recipes tweaks down to the kitchen and will be trying them out. We will keep you updated on the results! 

We are so happy with all your responses that we plan to do another one of these in JAN 2010.

Thank you again!

Sincerely, Cate

I would substitute 1 C of golden raisins for 1 C of the pears, substitue 1/4 C of honey for 1/4 C of sugar; and add 1 tsp each of cinnamon and ground cardamom.

Dona G

Tishomingo Oklahoma

I believe this pie would benefit from the following changes: finely chop the 3 TBSP. crystallized ginger, use 1 instead of 3/4 cup sugar, use 2 1/2 TBSP corn starch instead of just 2 TBSP, put the top crust on a lightly floured board and using a small (1 1/2 in.) round cutter make a cut-out in the center of top crust;place top crust over pie and flute, put cut-out on the crust and then brush with the water and sprinkle with the sugar; then 13-15 minutes before pie is done pour 1/2 cup plus 1 TBSP of half and half through the hole in the top crust, gently swirl the half and half evenly through the pie filling, then finish baking.  Cool pie  till  room temperature then serve.

I would keep the recipe the same but add 1/2 cup of slightly chopped fresh cranberries---it would add just enough "tart" to this recipe.

There are several things that stand out as much needed additions.  May i suggest adding vanilla extract, spices, citric acid, butter and a dash of salt.  I recommend the addition of 1 tsp of cinnamon,  1/2 tsp nutmeg, 1/4 tsp of allspice, 1/2 tsp ground cloves and a good splash of lemon juice along with 3 tablespoons of butter and 1 tsp of vanilla. Toast the spices over low heat for  1-2 minutes to get the oils started.  Add the butter, lemon juice, vanilla and ginger. Stir just until butter melts. Add this to the pears, sugar, and cornstarch.  Lastly I would recommend you heat the ginger prior to adding to the the filling. Unlike fresh ginger, crystalized ginger is fairly mild and could use a push to help release the essence. Lastly replace the white sugar with brown for a richer taste.

You could also take it in another direction by using maple syrup in place of 1/2 the sugar.  I would also switch out the white sugar and replace with brown along with the spices and toss in some toasted walnuts.

Another option would be to simmer the ginger in 1/2 cup heavy cream along with 1 tsp cinnamon, 3 tbls butter and vanilla for a few minutes. Cool then add to your sliced pear and brown sugar and starch.  This will give you a carmel like filling.

I haven't actually made any of these options, but I believe these would make good options to try.

As a chef, the amount of pears used in this recipe and the amount of crystalized ginger is NOT going to give it the "zip" that ginger is best known for giving. Your recipe sounds great, but it needs a TRIPLE dose of ginger, in the form of:

3 tablespoons is 1/4 cup of crystalized ginger:  increase that to 1/2 cup.

Dried/ground ginger should be mixed WITH the sugar for the top crust during baking. 

Fresh ginger (peeled and Microplaned, 2 heaping teaspoons) should also be used when mixing the pears, crystalized ginger and other ingredients. 

I have made this pie twice with MY recommendations, and the ginger flavor was quite pronounced, but NOT overwhelming.  I also served this pie warm, with FRESH whipped cream, that I folded in some MORE chopped crystalized ginger.  The reviews on this "re-do" was quite well received.  Thanks for letting me add my "dime's worth"..  ;))

Christopher Quicker

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Below are the changes that I would make.  It looks like a great recipe, but I think the crstalized ginger is not working.  Hope this helps. 

Cindy Adams, Tracy, CA

Crust

Try putting a very small amount of kosher salt in with the pears.  That will cut the 'fresh' taste of the fresh fruit.

add cranberries!