Pear and ginger pie with streusel topping from Saveur Magazine, November 2013 (#160) (page 62) by Mary Sue Milliken

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Notes about this recipe

  • ashallen on October 19, 2022

    Great flavors (mace, ginger, pear) that are a nice of change of pace from cinnamon-flavored pies at this time of year. I don't always like mace but I liked it here. Excellent crust - the cornstarch worked great. Not overly sweet and great with or without ice cream. Recipe says to use 8 medium pears which I interpreted as 3.33 lb (untrimmed) - that amount just fit in a ruffle-edged 9-inch Pyrex plate. Recipe says to bake ~1 hour, but my streusel was pale and the center was only 160F at that point despite starting out with room temperature ingredients. I baked an additional 30 minutes to get the center to 200-205F and brown the streusel and crust well. Pears were very soft by that point but slices still held their shape when cut. Pie definitely oozes juice as it bakes! Recipe instructions provide just the bare bones for making pie - if you'd like tips on pie-making, you'll want to look elsewhere...

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