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12

Spiced Gingered Pear Pie

10 Ratings

2 Comments

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

It's a recipe redo! Our original Gingered Pear Pie gets a makeover. Check out the new and improved version. MORE+ LESS-

By Pillsbury Kitchens

May 4, 2010

Make with

Pillsbury Pie Crust

Ingredients

Crust

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

Filling

1/2

cup packed light brown sugar

1/4

cup granulated sugar

tablespoons cornstarch

tablespoons finely chopped crystallized ginger

teaspoon finely grated lemon peel

cups thinly sliced peeled pears (6 medium)

tablespoon butter, cut into small pieces

Topping

tablespoon water

teaspoons granulated sugar

Steps

Hide Images

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 brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined pan. Dot with butter. 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.

Expert Tips

Ripe Anjou or Bosc pears work well for pies; choose fruit that is fragrant and slightly soft to the touch.
Serve this pie warm with a scoop of vanilla ice cream drizzled with caramel sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 280mg; 11%
Potassium: 140mg; 4%
Total Carbohydrate: 74g; 25%
Dietary Fiber 3g 13% Sugars 32g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 4%; 4%
Calcium: 2%; 2%
Iron: 0%; 0%

Exchanges:

1 Starch; 1 1/2 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; 2 1/2 Fat;