Ginger Pear Pie – Warm and Spiced Autumn Lattice Dessert

Imagine slicing into a flaky, golden pie crust filled with tender orchard fruit, sweet citrus marmalade, and the zesty sparkle of minced crystallized ginger. This sensational Ginger Pear Pie is the ultimate warm autumn centerpiece, combining sweet pears, warm cardamom, nutmeg, and cinnamon into an unforgettable dessert slice. If you are looking for an impressive, family-friendly holiday pie that brings cozy coffee-shop elegance right into your home, you have found the absolute dream recipe. It is aromatic, perfectly spiced, and wildly satisfying. Let’s head straight down to see how quickly this sweet seasonal bake comes together today!

Why You’ll Love This Recipe

• Zesty Warm Spice Blend: Minced crystallized ginger pairs with cardamom, nutmeg, and cinnamon for an invigorating flavor profile.
• Sweet Citrus Base: Spreading citrus marmalade on the bottom crust seals in rich flavor while keeping the pastry crisp.
• Flaky Double Crust Finish: A golden egg-washed lattice crust bakes up buttery and crisp around the thick, bubbling fruit center.
• Tender Orchard Fruit: Tender Bartlett or Anjou slices deliver natural sweet juices that thicken into a rich fruit glaze.
• Holiday Table Showstopper: The fragrant aroma and gorgeous lattice top make this sweet bake the star of any autumn gathering.

Ingredients

• 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

How To Make Ginger Pear Pie Step by Step

Prepare Pastry and Base

Preheat your baking oven to 400°F (200°C). Roll out one pie pastry into a 9-inch pie dish and spread 4 tablespoons orange marmalade or mixed citrus marmalade evenly across the bottom.

Mix Fruit Filling

In a large bowl, toss the 6-7 medium pears (tossed in the juice of one lemon) with 1-2 tablespoons crystallized ginger, 1/4 cup granulated white sugar, 1/4 cup light brown sugar, 1/4 teaspoon ground cardamom, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 2 1/2 tablespoons cornstarch or arrowroot starch.

Fill the Shell

Spoon the spiced fruit mixture into the prepared crust over the marmalade. Dot the top of the fruit filling evenly with 2 tablespoons cold unsalted butter chopped into small pieces.

Add Top Crust

Roll out the second pie pastry and place over the fruit (or cut into strips for a lattice). Crimp the edges tightly to seal.

Wash and Bake

Beat the 1 egg with a splash of water and brush lightly over the top pastry. Bake at 400°F for 45 to 50 minutes until golden and bubbling.

Cool Completely

Remove the hot pie from the oven and let it sit on a wire rack for at least 2 hours so the juices set before slicing.

Tips For The Best Ginger Pear Pie

• Toss Fruit in Lemon Juice: Coat your sliced pears in fresh lemon juice immediately after peeling to prevent browning and add bright balance.
• Mince Ginger Finely: Chop the crystallized ginger into tiny bits so its zesty spice disperses evenly throughout the filling.
• Use Cold Butter Dots: Scatter cold butter bits over the fruit before closing the top crust to create a rich, glossy fruit sauce.
• Brush with Egg Wash: Whisking the egg thoroughly before brushing gives the pastry a gorgeous, glossy bakery-style golden shine.
• Cool Fully Before Cutting: Allow the pie to rest for 2 hours so the cornstarch thickens the bubbling fruit juices for clean slices.

Variations

• Cozy Moist Pear Cake Recipe Alternative: Bake the spiced fruit into a soft sponge batter for a delightful Moist Pear Cake Recipe.
• Sweet Pear Cake Dessert Recipe Twist: Pour the ginger fruit filling over a simple cake base when craving a Pear Cake Dessert Recipe.
• Rustic Autumn Pear Cake Recipe Idea: Dust the pastry top with extra brown sugar and cinnamon for an Autumn Pear Cake Recipe feel.

Storage Instructions

• Counter: Keep cooled pie covered loosely with foil on your counter at room temperature for up to 2 days.
• Fridge: Store leftover pie covered tightly inside the refrigerator for up to 5 days to preserve fruit freshness.
• Freezer: Freeze unbaked or fully baked pie wrapped tightly in foil for up to 2 months; thaw in the fridge before baking.
• Reheat: Warm individual slices in the oven at 350°F for 10 minutes to crisp the crust and warm the filling.

Serving and Pairing Ideas

• Serve warm slices topped with a large scoop of classic vanilla bean ice cream or fresh whipped cream.
• Pair your warm afternoon dessert slice with a hot cup of decaf black coffee, a warm espresso, or herbal tea.
• Serve alongside a cold glass of whole dairy milk, creamy oat milk, or a cup of warm spiced apple cider.

Frequently Asked Questions

Which pears work best for baking a pie?

Bartlett or Anjou pears are the absolute best choices for pie baking because they hold their shape and texture without turning into mush under high heat. Ensure your fruit is ripe yet firm to the touch so the slices bake up tender while retaining a clean, defined bite.

Can I make this pie with a gluten-free pastry crust?

Yes, you can easily use your favorite 9-inch gluten-free pie crust for both the bottom shell and top lattice layer. Because gluten-free dough can be slightly more fragile, chill the rolled strips in the fridge for 10 minutes before weaving your lattice top over the fruit.

How do I prevent a soggy bottom crust?

Spreading the orange or citrus marmalade directly onto the bottom pastry acts as a delicious barrier between the juicy pears and the dough. Additionally, baking the pie in the lower third of your oven helps the bottom crust brown crisp and firm.

Why is my fruit pie liquid or runny when sliced?

Pie filling takes time to set up after coming out of a 400°F oven! Cutting into a hot pie causes the melted sugars and fruit liquids to run out immediately. Letting the pie cool for at least two hours allows the cornstarch starch to gelatinize and bind the sweet fruit juices.

Ready to Make It?

There is truly nothing quite like pulling a golden, bubbling fruit pie out of your oven and smelling warm ginger, cinnamon, and citrus in the air. This simple recipe transforms orchard fruit and basic pantry staples into a sophisticated, bakery-worthy dessert that your whole family will love sharing. We hope you have an absolutely wonderful time baking this sweet centerpiece in your kitchen this week! Go ahead and save this recipe to your favorite dessert and fall baking boards on Pinterest so it is always ready for your next baking day.

More Easy Dessert Recipes You’ll Love

• Lemon Bars – Tangy and sweet dessert squares.
• Cranberry Mousse Pie – Light, creamy, and perfect for holidays.
• Chocolate Lava Cakes – Gooey, decadent individual desserts.
• Zucchini Brownies – Ultra-moist brownies made with veggies.

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