Pear pies aren’t very common. At least not in my neck of the woods. Honestly, I’ve never had one until now. Ginger is the only spice in this pie and it for sure doesn’t need anything else. And the gingersnap crumb on top adds a nice flavor and texture.

There’s nothing more comforting (and may I use the popular term Hygge) than a warm pie fresh from the oven. This easy homemade ginger pear pie combines the sweet and tender flavors of baked pears infused with ginger. In my opinion, this is better than apple pie.

I used bosc pears in my pie because they’re more firm and not quite so juicy. This keeps the crust from getting soggy and allows the filling to set better.

I hope you give this pie a try and give it a place on your Thanksgiving table. It already has a place on mine.

 

Ginger Pear Pie with Gingersnap Crumb

• Pastry for single-crust pie (9-inches)

Crumb Topping:

• 1 cup crushed gingersnap cookies (about 16 cookies)
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• Pinch salt
• 1/4 cup butter, melted

Filling:

• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2-1/2 pounds ripe pears (6-8 medium), peeled and thinly sliced (I used bosc pears)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Directions:

1. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute edge; set aside.
2. Preheat oven to 350 degrees F.
3. For crumb topping, in a large bowl, combine crushed cookies, flour, brown sugar, salt and melted butter. Blend well and set aside. It should have larger chunks, just like a crumb topping.
4. For filling, in a large bowl, mix sugar, flour, ginger, and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with crumb topping.
5. Bake 60-70 minutes or until topping is lightly browned and pears are tender. Cover with a pie crust shield during the last 15 minutes if needed to prevent over-browning.
6. Cool on a wire rack at least 1 hour before serving.

Adapted from Taste of Home.

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Cranberry walnut pie is tart but sweet, fruity, nutty, and absolutely festive. I was actually pleasantly surprised at how good it was. Even my walnut-hating husband liked it. I’m calling that a win!

We pride ourselves on having the best and freshest nuts in town. We stock high quality nuts and keep them refrigerated for a long shelf life. So come to our store if you’re local or visit our website to get the freshest walnuts for your cranberry walnut pie.

It’s no secret that I like to make food look fancy. My lattice on this pie is subtly different. Did you catch it? I used two strips of  pie dough that were much thicker than the others to add a little bit of interest. Give it a try and add a little bit of extra fanciness.

Cranberry Walnut Pie

• Pastry for double-crust pie (9 inches)
• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1-1/2 cups packed brown sugar
• 1 cup chopped walnuts
• 1/4 cup butter, melted
• 4-1/2 teaspoons all-purpose flour
• 2 teaspoons grated orange zest
• Dash salt

Instructions

1. Preheat oven to 375 degrees F.
2. On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Set aside.
3. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt. Pour into prepared pie plate.
4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges with a pie crust shield.
5. Bake 30 minutes. Remove pie crust shield; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.