September 1, 2015
Pear Pie Laced With Ginger
For an unexpected Thanksgiving dessert, serve up a warm pear pie laced with ginger. It has just the right amount of kick.
Yield: 8 servings
- Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- 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. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 40 to 45 minutes or until pears are tender and crust is golden brown.