Ginger-Pear Pie

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

  • 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
  • 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.
  • 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.
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