Combine the perfumed sweetness of pears with the sharp bite of ginger in this fruit-filled pie, made with prepared dough.
Ginger-Pear Pie
- Prep Time 20 min
- Total 1 hr 40 min
- Ingredients 13
- Servings 8
Ingredients
Pie
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Spread 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.
-
Step3Cover 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.
-
Step4Meanwhile, in small bowl, mix frosting ingredients. Gently brush frosting over top of warm pie. Serve warm or cool.
Nutrition
410
Calories
16g
Total Fat
2g
Protein
66g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 320mg
- 13%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 66g
- 22%
- Dietary Fiber
- 3g
- 15%
- Sugars
- 31g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 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 Choice
4 1/2Tips from the
Pillsbury Kitchens
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