Description
A spiced autumn ginger pear pie baked in a double crust with citrus marmalade, crystallized ginger, cardamom, cinnamon, and nutmeg.
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
6–7 medium pears Bartlett or Anjou recommended, cored, peeled and sliced in ¼ inch thick slices and tossed in lemon juice
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
Instructions
1. Preheat oven to 400°F (200°C) and line a 9-inch pie dish with one pie pastry.
2. Spread 4 tbsp citrus marmalade evenly over the bottom crust.
3. Toss sliced pears in lemon juice, then combine with minced ginger, white sugar, brown sugar, cardamom, nutmeg, cinnamon, and cornstarch.
4. Spoon fruit filling into crust and dot top with cold butter pieces.
5. Top with second pastry (or lattice), crimp edges, and brush with beaten egg wash.
6. Bake for 45 to 50 minutes until golden and bubbling; cool 2 hours before slicing.
Notes
Toss pears in lemon juice to prevent browning. Let the pie cool for at least 2 hours so the filling sets up cleanly.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 30g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 14g
- Protein: 4g