Gingered pear pie with golden raisins recipe

Gingered Pear Pie with Golden Raisins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Gingered Pear Pie with Golden Raisins is a delightful twist on a classic dessert. The combination of sweet pears, warm ginger, and plump golden raisins creates a flavor profile that is both comforting and unique. The flaky crust perfectly complements the soft and juicy pear filling, making every bite a heavenly experience. Whether enjoyed on its own or served with a scoop of vanilla ice cream, this pie is sure to be a crowd-pleaser.

Keywords: gingered pear pie, golden raisins, dessert recipe, flaky crust, comforting

Gingered pear pie with golden raisins recipe details

Gingered pear pie with golden raisins recipe, recipe Rating: 4.7
Number of votes:123

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

Instructions:

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.