September 1, 2015

Pear Pie Laced With Ginger

Recipe: Pillsbury

For an unexpected Thanksgiving dessert, serve up a warm pear pie laced with ginger. It has just the right amount of kick.





  • 1/2 cup (125 mL) packed light brown sugar
  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (25 mL) cornstarch
  • 3 tbsp (45 mL) finely chopped crystallized ginger
  • 1 tsp (5 mL) finely grated lemon peel
  • 6 cups (1.5 L) thinly sliced peeled pears (6 medium)
  • 1 tbsp (15 mL) butter, cut into small pieces



  • 1 tbsp (15 mL) water
  • 4 tsp (20 mL) granulated sugar


Yield: 8 servings

  1. Heat oven to 425ºF. 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.
  3. 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.
  4. Bake 40 to 45 minutes or until pears are tender and crust is golden brown.

Find more recipes in the H&H Party Planning Guide, plus visit


Stacey Brandford


Food styling, Ashley Denton. Props, Sasha Seymour.

Sponsored By:

Pillsbury/Betty Crocker