Gingered Cranberry-Pear Pie
Try this Gingered Cranberry-Pear Pie recipe, or contribute your own.
Try this Gingered Cranberry-Pear Pie recipe, or contribute your own.
- 1/2 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 large egg white lightly beaten
- for the filling:
- 1 1/4 cups unbleached all-purpose flour
- for the gingersnap cookie pie dough:
- 1/2 cup (1 stick) unsalted butter cut into small pieces
- 4 to 5 tablespoons ice water
- 2 ounces gingersnap cookies about 10 small cookies, or enough to yield 1/2 cup of fine crumbs
- one 12-oz bag fresh or frozen cranberries (about 3
- 3/4 cup turbinado sugar (or more to taste)
- 1/2 cup juice and rind from 1 large orange (rind removed i
- 1/2 cup thinly sliced ginger no need to peel but scrub well
- 3 leafy rosemary sprigs each about 7 or 8 inches long
- 3 large firm-ripe pears (about 2 pounds total) stems removed, cored and thinly sliced about 1/4†thick (no need to peel)
- Carbohydrate 8.65084546334267 g
- Cholesterol 30.3687500256722 mg
- Fat 12.3951976820225 g
- Fiber 1.33531284965395 g
- Protein 1.2583408822732 g
- Saturated Fat 7.5164616003068 g
- Serving Size 1 1 Serving (30g)
- Sodium 132.404801597427 mg
- Sugar 7.31553261368872 g
- Trans Fat 0.949306042005912 g
- Calories 146 calories
Step-by-step
- To make the gingersnap cookie pie crust: In a food processor, blitz your gingersnap cookies using the pulse function until they’re finely and uniformly ground. Remove, set aside, and wipe clean the bowl of your food processor. (Cookie crumbs can be prepped several days in advance; store in an air-tight container.)
- Next, pulse flour, salt, and brown sugar to combine about 3 times. Scatter butter pieces over the flour mixture, then pulse until the butter is about the size of peas, about 8 to 10 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and the dough holds together when pinched with your fingers. (Alternatively, you can do this by hand.) Form dough into a 4-inch disk, wrap in plastic, and refrigerate until firm, about 1 hour. (Dough can be refrigerated up to 3 days in advance; allow to soften on the counter before rolling it out.)
- Remove the dough from the refrigerator. Spread gingersnap crumbs on a clean work surface (I like using a sheet of parchment paper). Roll out dough on top of crumbs, coating both sides, into an 11-inch round about 1/8 inch thick. Smooth out crumbs from time to time to distribute evenly. Gently fit dough into a 9-inch pie plate, and crimp edges as desired. Freeze shell at least 30 minutes before baking, or thoroughly chill in the refrigerator.
- Preheat oven to 400° F. Line shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let cool completely.
- TO MAKE FILLING AND ASSEMBLE PIE: Set aside 1/2 cup of cranberries. Bring remaining cranberries, turbinado sugar, and orange juice to a simmer in a saucepan over medium-high heat, stirring frequently to dissolve sugar. Cook, stirring, just until cranberries begin to pop and release their juice, about 3 minutes. This is the time to taste for sweetness. Add more sugar if you prefer a less tart filling. Drain cranberries in a sieve set over a bowl to catch the juice; you should have about 1 cup. Place cranberries in a small bowl, and stir in your reserved 1/2 cup of cranberries. Set aside.
- Return strained cranberry juice to a saucepan and add ginger, orange rind, and rosemary. Simmer liquid over medium-low heat until thickened and reduced by half, about 15 minutes. Remove from heat and let cool before removing the ginger, orange, and rosemary to impart more flavor. Using a fine-mesh strainer, pour syrup over cranberries. Discard solids.
- Heat oven to 350° F. Brush a par-baked pie crust with the egg white to prevent sogginess. Evenly layer the crust with thinly sliced pears, starting around the outer edge and working your way to the middle; once done, your pears should be 3 to 4 layers deep. Top with your cranberry mixture, spreading it to the edges and making sure it’s evenly distributed. Bake until syrup has thickened, berries begin to brown, and pears are tender (check with tip of a knife), about 45 to 50 minutes. If pastry edges brown too quickly, cover with a band of foil.
- Let pie cool on a rack. Serve warm or at room temperature with freshly whipped cream or vanilla ice cream.
My Gingered Cranberry-Pear Pie Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, I aim for recipes that are both delicious and relatively simple. This Gingered Cranberry-Pear Pie fits the bill perfectly. The combination of tart cranberries, sweet pears, and warming ginger creates a flavor profile that's both comforting and sophisticated. It's the kind of pie that disappears quickly at family gatherings or after a long day – and believe me, it does.
The recipe itself is surprisingly straightforward, even with the homemade crust. The gingersnap crust adds a delightful hint of spice that complements the filling beautifully. I love the satisfying crunch it provides, a perfect counterpoint to the soft, juicy filling. I’ve tried variations, substituting different types of pears depending on the season, and using a combination of regular and turbinado sugars for a balanced sweetness. The results have always been exceptional. Honestly, the entire process, from making the crust to assembling the pie, feels almost therapeutic. It's a break from the routine, a chance to focus on something creative and delicious.
What I particularly appreciate about this recipe is its adaptability. If I'm short on time, I can use a store-bought pie crust; the filling remains the star of the show. And if I want to make it extra special, I’ll add a sprinkle of chopped pecans or walnuts to the filling for added texture and flavor. The beauty of baking is that it allows for creativity; this recipe is a fantastic base for your own culinary experiments. It's become a staple in our home, a dessert that's as welcome on a cozy autumn evening as it is during a festive holiday celebration.
Beyond the deliciousness, making this pie has become a small ritual, a way to connect with my family and myself. The aroma that fills the kitchen while it bakes is simply magical, promising warmth and comfort. It's a reminder to slow down, appreciate the small things, and savor the simple joys of life. Baking this pie is more than just creating a dessert; it's an act of self-care, a reminder that even amidst the chaos of daily life, there's always room for a touch of sweetness and something homemade.
This Gingered Cranberry-Pear Pie isn't just a dessert; it's a conversation starter, a crowd-pleaser, and a testament to the power of simple ingredients transformed into something extraordinary. The satisfaction of creating something so delicious from scratch is unparalleled. So, next time you're looking for a special treat, give this recipe a try. You won't be disappointed.
I’ve discovered that sharing this pie also enhances the experience. Taking a warm slice to a neighbor, or offering a piece to a friend, creates a connection, a shared moment of sweetness. It’s a small gesture that can bring a smile to someone’s face, reminding us of the simple joys of human connection. And isn’t that what life is all about?
In the end, this Gingered Cranberry-Pear Pie transcends its status as simply a dessert. It's a symbol of home, of comfort, of connection, and of the ability to create something beautiful, even amidst the hustle and bustle of everyday life. It is a slice of heaven, truly.
