Gingered pear pie with golden raisins recipe
Gingered Pear Pie with Golden Raisins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- Ingredients – Filling:
- 3/4 cup golden raisins
- 1/2 teaspoon ground ginger
- 1 Tablespoon sugar
- 3 pounds ripe medium pears, peeled, cored, sliced (I prefer Bosc)
- 1/2 cup sugar
- 3 Tablespoons melted butter
- 2 Tablespoons quick cooking tapioca
- 1 Tablespoon fresh lemon juice
- 1-1/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- Ingredients – Glaze:
- 1 egg
- 2 Tablespoons milk
Combine raisins, sugar, and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes (8 to 10 minutes if using a microwave).
Position rack in lowest third of oven and preheat to 400 degrees. Combine remaining filling ingredients in bowl. Stir in raisin mixture.
Prepare your favorite pie crust for a two-crust pie. Place one crust in 9-inch pie pan (I prefer a heavy ceramic pan). Spoon pear mixture into pan. Add second crust. Trim and crimp edges. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Arrange dough cutouts decoratively atop pie. Brush cutouts with glaze. Make several slashes in top crust so steam can escape.
Bake pie until crust is golden brown and juices bubble up through slashes. Covering crust edges with foil if browning too quickly, about 1 hour.
Serve with vanilla ice cream.
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