Pear Pie with fresh pears, ginger, and warming spices is always unexpected and always exciting! A perfect addition to holiday pies.
This is that pie that makes everyone say ‘WOW’!
It’s your dessert secret weapon to knock ’em dead for any occasion.
It’s unexpected. Full of warming spices, flavors and great texture.
Ginger Pear Pie dazzles as a surprise addition to Thanksgiving and Christmas meals.
It’s a perfect end to dinner any night of the week too.
It’s the pie that has people lining up for seconds and begging you for the recipe.
This is the pie I make when I want
Pear Pie Ingredients
The main ingredients this Pear Pie recipe are spices.
Warming, cold-weather spices that make a cozy flavored pie.
- Pastry for 2 pie crusts
- Orange Marmalade
- Juice of one lemon
- Crystallized ginger
- Granulated White Sugar
- Light Brown Sugar
- Ground Cardamom
- Cornstarch or Arrowroot Starch
- Unsalted Butter
Pie Crusts – Homemade or Store-Bought
Pear pie requires two crusts. They can be your favorite pie crust recipe made from scratch.
Store bought pie crusts will work too (and save time).
The pear pie in the photos is made using two store-bought gluten-free crusts!
This is my all time FAVORITE pie crust recipe: All Butter Pie Crust.
It’s easy, flexible and delivers a flaky crust every time. The recipe makes 2 crusts too.
Store-Bought Pie Crusts: Need to be Room Temperature
PRO TIP: If using store-bought crust, they will need to be room temperature. If buying frozen crusts, allow them to thaw before using.
Using a store-bought crust for the upper crust may take some shaping.
Remove it from the pie pan it comes in and gently roll it out into a circle if needed (if it holds the pie pan shape or breaks apart).
What Type of Pears to Use for Pear Pie
Anjou or Bartlett pears are recommended for pear pie.
They are firm, sweet and hold their shape when baked. Bosc pears are another good choice.
Select pears that are ripe yet still firm for easy peeling and slicing.
PRO TIP: How to Ripen Pears
If pears are hard when purchased, put them in a paper bag and leave them at room temperature. This will speed ripening.
Check them daily. They are ripe when they are not completely hard when gently pressed.
Do not use over ripened pears for this pear pie recipe.
Crystallized ginger has a magical look with sugar on the outside of candied ginger pieces. It has wonderful but strong flavor. A little goes a long way!
The pie can also be made without the ginger if preferred.
Where to Buy Crystallized Ginger
It is sold in the spice area of grocery stores. It will either be in a spice bottle or in a small tub with other bulk or baking ingredients.
Make Gluten-Free Pear Pie
The only ingredient that will need to be different for a gluten-free pear pie is the pie crust.
Use your favorite gluten-free pie crust or store-bought.
My favorite store-bough gluten-free crust is from Whole Foods.
It’s in the frozen section from Gluten-Free Bakehouse the Whole Foods gluten-free brand.
I keep them in my freezer at all times.
How to Make this Pear Pie recipe – Step-by-Step
For a detailed printable recipe refer to the recipe card at the end of the blog post.
STEP 1: Preheat the oven to 425 degrees.
STEP 2: Line a 9-inch pie pan with a pie pastry (made from scratch or store-bought).
STEP 3: Spread the marmalade on the bottom of the pie crust.
STEP 4: In a large bowl combine the filling ingredients. Gently toss together.
STEP 5: Spoon filling into the pie crust. Add butter pieces to the top of the filling.
STEP 6: Prepare an eggs glaze. Brush the edges of the pie crust with it and set the rest aside.
STEP 7: Place the second pie crust pastry on top of the filling. Allow ¾ of an inch to hang over the edge.
STEP 8: Fold the overhanging crust over the lower crust edges and crimp together.
STEP 9: Cut slits in the top crust. Brush the top with the egg glaze and sprinkle with granulate sugar.
STEP 10: Place in the lower portion of the oven. Bake for 12 minutes.
STEP 11: Lower the oven temperature to 350 degrees. Move the pear pie to the middle of the oven. Bake 30-35 minutes longer (or until top crust is golden brown).
STEP 12: Remove to cool on a rack.
Why Add Slits to Top Pie Crust
Adding slits to a top pie crust seals in the filling for better cooking.
It also allows steam to escape which prevents the top crust from getting soggy during cooking!
More Pear Recipes You’ll Love
- Spiced Chai Poached Pears
- Caramelized Pear Upside Down Cake
- Pear-Ginger Oatmeal with Candied Maple Pecans
- Homemade Spiced Pear Vodka
- Ginger Pear Gimlet
Try These Pie Recipes too!
- Fresh Strawberry Pie
- No Crust Pumpkin Pie
- Sour Cream Raisin Pie
- Best Grasshopper Pie
- President’s Birthday Cherry Pie
- Luscious Lemon Pie
GINGER PEAR PIE
Fresh pears, crystallized ginger and warming spices make this Ginger Pear Pie recipe a special one. Perfect for Thanksgiving, Christmas or to make any meal special.
- Your favorite pie pastry for two 9 inch crusts regular or gluten free
- 4 tablespoons orange marmalade or mixed citrus marmalade
- Juice of one lemon for use see ingredient instruction below for the pears
- 6-7 medium pears Bartlett or Anjou recommended, cored, peeled and sliced in ¼ inch thick slices and tossed in the juice of one lemon listed above
- 1-2 tablespoons crystallized ginger minced
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar firmly packed
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 1/2 tablespoons cornstarch or arrowroot starch
- 2 tablespoons cold unsalted butter chopped into small pieces
- 1 egg
Preheat the oven to 425 degrees.
Prepare one crust and line a 9 inch pie pan with it.
Spread the bottom of the pie crust with the marmalade.
In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
Prepare an egg glaze with the egg, whisked with one tablespoon water. Brush the edge of the prepared pie crust with the egg glaze. Set the rest of the egg glaze aside.
Prepare the second pie crust. Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.
Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge. Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).
Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden. Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).
Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!
Originally published: March 14, 2012