Pillsbury Recommends:

Gingered Pear Pie

Prep 25 min
Total 1 hr 10 min
Ingredients 7
Servings 8

Crystallized ginger pairs well with thinly sliced unpeeled pears. The crisp and crunchy sweet crust results from brushing the top pastry with water or milk and then sprinkling it with sugar, which gives the perfect pie shop look!

By Pillsbury Kitchens

Updated January 13, 2014

Make with

Pillsbury Pie Crust

Ingredients

Crust

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3/4

cup sugar
2

tablespoons cornstarch
3

tablespoons chopped crystallized ginger
6

cups thinly sliced pears (about 6 medium)

Topping

1

tablespoon water
4

teaspoons sugar

Steps

1

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2

In large bowl, mix 3/4 cup sugar and the cornstarch. Stir in ginger to coat. Add pears; toss gently. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar.
3

Bake 40 to 45 minutes or until pears are tender and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.