When you think of fall pies, what do you think of? Apples and pumpkin, right? I know I always thought this way and I’ve discovered how underrated pears are when thinking about fall pies.
As I’ve watched the produce at the market transition from summer to fall, I keep getting drawn to the pears. They’re so perfect right now to munch on as a snack, and obviously they’re ideal for fall desserts.
Pears have a texture that is a bit softer than apples, but they work similarly when baking. Their sweet flavour is perfect for pie, and I decided to add some fresh ginger and oh boy, it takes it to a whole new level. Make sure you use grated fresh ginger because it makes a huge difference in flavour!
- Rolled out dough for double crust pie, fitted in pan and lattice strips cut (see Rhubarb Pie post)
- 5 1/2 cups peeled, cored and thinly sliced Bartlett pears
- Juice of 1 lemon
- 2 tbsp granulated sugar
- 2/3 cups packed brown sugar
- 1 inch piece of fresh ginger, grated
- 2 tbsp flour
- 1/2 tsp cinnamon
- Pinch of allspice
- 1 grind black pepper
- 1/2 tsp sea salt
- 1/2 tsp vanilla
- Egg wash (1 egg mixed with 1 tsp water)
- Raw sugar, for sprinkling
Preheat oven to 425F.
Pour the lemon juice and sprinkle the granulated sugar over the pear slices and toss until they’re coated. Allow to sit for 20 minutes to soften and release juices.
Meanwhile, mix grated ginger with brown sugar, flour, cinnamon, allspice, pepper and salt until combined.
Remove pear slices from excess liquid and toss with the sugar mixture, ensuring all slices are evenly coated. Sprinkle on vanilla and toss together again.
Arrange pear slices in prepared pie shell, ensuring there are no gaps.
Arrange lattice as desired – I cut thicker strips then had two thin braid strips (see Blueberry Peach Pie post for how to braid strips).
Once your lattice is arranged and edges are crimped, refrigerate pie for 10-15 minutes. Brush with egg wash and sprinkle with raw sugar.
Bake at 425F on a baking sheet on the lowest oven rack for 25 minutes, until pastry is starting to brown. Reduce heat to 375F and move to middle rack. Bake for 30 minutes longer until pie is deep golden brown and juices are bubbling. Allow to cool 2-3 hours.