Autumn Harvest Ginger Pear and Cranberry Pie
Celebrate the flavors of fall with this delightful Autumn Harvest Ginger Pear and Cranberry Pie. Combining the sweetness of ripe pears with the tartness of fresh cranberries, this pie is infused with the warm spiciness of crystallized ginger and a hint of lemon. Encased in a flaky, golden crust and topped with sugar for a lovely finish, it's the perfect dessert for Thanksgiving gatherings or cozy autumn evenings. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream for a truly indulgent treat.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Pears (peeled, quartered, cored, and cut into chunks)
2 1/2 cups (Peeled, quartered, cored, and cut into chunks)
Fresh or Frozen Cranberries
2 cups (If using frozen, do not thaw)
Crystallized Ginger
1 tablespoon (Finely chopped)
Lemon Juice
1 tablespoon (Freshly squeezed)
Sugar
2/3 cup (Divided)
Additional Sugar
1 teaspoon (For sprinkling on top)
Cornstarch
1 1/2 tablespoons (For thickening)
Milk
1 tablespoon (For brushing the crust)
Prepared Pie Crusts
2 (Store-bought or homemade)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare your pie plate by placing one pie crust in it, making sure it covers the bottom and sides well.
3
In a large bowl, combine the prepared pears, cranberries, finely chopped crystallized ginger, and lemon juice to zest up the fruit mix.
4
Add 2/3 cup of the sugar and 1 1/2 tablespoons of cornstarch to the fruit mixture, stirring gently to combine and coat the fruit evenly.
5
Pour the fruity filling into the prepared pie crust, spreading it out evenly.
6
Place the second pie crust over the filling, pressing the edges together to seal. Trim any excess crust flush with the edge of the pan, then crimp the edges for a decorative touch.
7
Cut several steam vents in the top crust to prevent bubbling, or use cookie cutters to make decorative shapes in the crust.
8
Brush the top crust lightly with milk and sprinkle with the remaining 1 teaspoon of sugar for a beautiful finish.
9
Bake the pie in the preheated oven for 30 minutes. After 30 minutes, lower the oven temperature to 375°F (190°C) and continue baking until the juices are bubbling thickly, about 25 to 30 minutes more. Keep an eye on the crust; if it begins to brown too much, cover it with a pie shield or aluminum foil.
10
Once baked, allow the pie to cool for at least 2 hours before slicing and serving. This will help the filling set properly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Ginger Pear and Cranberry Pie?
It is a seasonal fall pie that combines the sweetness of ripe pears with tart cranberries, spiced with crystallized ginger and encased in a flaky crust.
How many servings does this recipe provide?
This pie recipe yields approximately 8 servings.
What type of pears should I use?
You should use ripe pears that have been peeled, quartered, cored, and cut into chunks.
Can I use frozen cranberries for this pie?
Yes, you can use either fresh or frozen cranberries. If using frozen, do not thaw them before mixing.
What is crystallized ginger?
Crystallized ginger is ginger root that has been cooked in sugar syrup and coated in sugar, providing a warm, spicy, and sweet flavor.
What temperature should I preheat the oven to?
Begin by preheating your oven to 400°F (200°C).
Why do I need cornstarch in the filling?
Cornstarch acts as a thickening agent for the fruit juices as the pie bakes, ensuring the filling sets properly.
How much sugar goes into the fruit mixture?
The fruit mixture requires 2/3 cup of sugar.
How do I prepare the pie crust for the bottom?
Place one pie crust into the pie plate, making sure it covers the bottom and sides completely.
What is the role of lemon juice in this recipe?
Lemon juice is used to zest up the fruit mix and balance the sweetness with a hint of acidity.
How do I seal the top and bottom crusts together?
Press the edges of the top and bottom crusts together to seal, trim any excess, and crimp the edges for a decorative look.
Why should I cut steam vents in the top crust?
Steam vents allow moisture to escape, preventing the filling from bubbling over or the crust from becoming soggy.
Can I use cookie cutters on the top crust?
Yes, you can use cookie cutters to create decorative shapes in the top crust instead of standard steam vents.
What is the milk used for in this recipe?
Milk is brushed lightly over the top crust to help it brown and to make the sugar topping adhere.
How much sugar is sprinkled on top of the crust?
One teaspoon of sugar is sprinkled over the milk-brushed top crust before baking.
What is the initial baking time and temperature?
The pie is initially baked at 400°F (200°C) for 30 minutes.
Do I change the oven temperature during baking?
Yes, after the first 30 minutes, lower the temperature to 375°F (190°C) for the remainder of the baking time.
How long does the second stage of baking take?
The pie should bake for an additional 25 to 30 minutes after the temperature is lowered.
How do I know when the pie is finished baking?
The pie is done when the crust is golden and the fruit juices are bubbling thickly.
What if the crust is browning too fast?
If the crust browns too quickly, cover it with a pie shield or aluminum foil to prevent burning.
How long must the pie cool before it is sliced?
Allow the pie to cool for at least 2 hours to help the filling set.
What are the best ways to serve this pie?
Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream.
Is this pie suitable for Thanksgiving?
Yes, its autumn flavors make it a perfect dessert for Thanksgiving or any fall gathering.
Can I use store-bought pie crusts?
Yes, you can use two prepared store-bought pie crusts or homemade ones.
How much pear is needed for the recipe?
The recipe requires 2 1/2 cups of prepared pear chunks.
How much ginger is used?
One tablespoon of finely chopped crystallized ginger is used in the filling.
What is the total number of ingredients?
This recipe uses 9 ingredients in total.
Do I need to grease the pie plate?
The recipe does not specify greasing, as the fat in the pie crust generally prevents sticking.
What category does this recipe fall into?
This recipe is categorized as a Pie dessert.
What happens if I don't let the pie cool for 2 hours?
If sliced too early, the filling may be runny and will not hold its shape.