Pear Ginger Maple Pie

This pear pie by guest author Garrett scored major points with my parents. Great pie! ~Elise

Every once in a while I see a recipe in a magazine at the doctor’s office or in the reception room of my work and tear it out with all good intention of making it at home. For the most part though I either lose the recipe, or it gets forgotten, or accidentally throw away.

However, while perusing an issue of Family Fun magazine I came across a recipe for a pear and maple pie. Inspired, I called Elise right away and made plans with her to make this pie. With an appointment set, I knew this recipe wouldn’t get away.

My oh my, this is good pie. Sweet from the fresh pears and the maple syrup, it’s balanced by the snap from the candied ginger which helps give the pie a clear voice.

The crumbly oatmeal topping is reminiscent of granola and provides a nice textural tête-à-tête with the fruit and crust. A wonderfully Autumn appropriate pear pie that’s a welcome change from apple!

Pear Ginger Maple Pie Recipe

Ingredients

• 1 recipe dough for pate brisee pie crust (or use frozen crust)
• 6 cups of peeled and roughly chopped pears (use Bosc or Bartlett)
• 1 ½ tablespoons of cornstarch
• 1/2 teaspoon of salt
• 1/4 cup of packed brown sugar
• 1/4 cup of pure maple syrup
• 1 tablespoon of lemon juice
• 1 teaspoon of lemon zest
• 2 tablespoons of chopped candied ginger (or 1/2 teaspoon of ground ginger)

Oatmeal Crumb Topping Ingredients

• 2/3 cup of flour
• 1/2 cups of old-fashioned oats
• 1/2 cup of packed brown sugar
• 1/4 teaspoon of salt
• 1/3 cup of cold, unsalted butter, cut into 1/4-inch pieces

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