Ginger-Pear Pie

Combine the perfumed sweetness of pears with the sharp bite of ginger in this fruit-filled pie, made with prepared dough.

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  • prep time 20 min
  • total time 1 hr 40 min
  • ingredients 13
  • servings 8
 

Ingredients

Pie

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup apricot preserves
1/3
cup crushed gingersnap cookies (about 7 cookies)
6
cups thinly sliced, peeled pears (about 6 large)
2
teaspoons grated gingerroot
1/4
cup packed brown sugar
2
tablespoons cold butter or margarine, cut into small pieces

Frosting

1/2
cup powdered sugar
2
teaspoons milk
1/4
teaspoon vanilla
2
drops yellow food color
1
drop red food color
2
teaspoons orange decorator sugar crystals, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box. Unroll other crust on counter or cutting board. Using small knife, cut jack-o’-lantern face into top crust; cover loosely with towel or waxed paper.
  • 2 Spread preserves over bottom of crust in pie plate; sprinkle with cookie crumbs. In large bowl, mix pears, gingerroot and brown sugar. Spoon pear mixture evenly over crumbs; sprinkle with butter pieces. Cover with top crust; seal edges and flute.
  • 3 Cover crust edge with strips of foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until bubbly and top is golden brown. Remove foil; cool on cooling rack about 20 minutes.
  • 4 Meanwhile, in small bowl, mix frosting ingredients. Gently brush frosting over top of warm pie. Serve warm or cool.
  • 1 Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box. Unroll other crust on counter or cutting board. Using small knife, cut jack-o’-lantern face into top crust; cover loosely with towel or waxed paper.
  • 2 Spread preserves over bottom of crust in pie plate; sprinkle with cookie crumbs. In large bowl, mix pears, gingerroot and brown sugar. Spoon pear mixture evenly over crumbs; sprinkle with butter pieces. Cover with top crust; seal edges and flute.
  • 3 Cover crust edge with strips of foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until bubbly and top is golden brown. Remove foil; cool on cooling rack about 20 minutes.
  • 4 Meanwhile, in small bowl, mix frosting ingredients. Gently brush frosting over top of warm pie. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Omit the frosting; instead brush unbaked pie with 2 tablespoons milk, and sprinkle with orange decorator sugar crystals.

Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat. You can also grate fresh gingerroot ahead of time and freeze, then use as needed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
320mg
320%;
Total Carbohydrate
66g
66%
(Dietary Fiber
3g
3%
  Sugars
31g
31%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.