This recipe is from Epicurious.com (originally it was Gingered Pear Pie with Golden Raisins), but we’re suggesting some adaptations… As with the cherry pie, you may derive the most satisfaction from stealing the pears from an unattended tree. In this case, ripe pears will fall from the tree, so you can feel like you are just tidying up the resident’s yard. The pears will be softer if you let them ripen for a few days before baking. One adaptation (esp. advocated by Blogmastress Burcu) is to omit the raisins. Some other ideas include adding bourbon or almond extract to the filling. The original recipe recommends a Buttermilk Crust, but we didn’t bother with that. I recommend that for greatest time efficiency you hydrate the ginger (and raisins, if you decide to keep them) and let them start cooling BEFORE you start peeling and coring the pears.
3/4 cup golden raisins
1/4 cup plus 2 tablespoons minced crystallized ginger (about 2 1/2 ounces)
3 pounds ripe medium pears (about 7), peeled, cored, sliced 1/2 inch thick
1/2 cup sugar
3 tablespoons butter, melted*
2 tablespoons quick-cooking tapioca or cornstarch
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg*
2 pie crusts
For optional glaze:
1 egg
2 tablespoons milk
For extra deliciousness:
Vanilla ice cream
*In the first use of this recipe, we used neither butter nor nutmeg and the pie was still delicious.
-Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
-Position rack in lowest third of oven and preheat to 400°F.
-Combine pears and next 6 ingredients in bowl. Stir in raisin mixture.
-Gently press bottom crust into place. Trim edges of crust, leaving 1/4-inch overhang.
-Spoon pear mixture into pan, mounding in center.
-Unroll second pie crust over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and re-roll scraps. Cut out decorative shapes.
-Optional: Beat egg with milk in small bowl for glaze. Brush top of pie with glaze.
-Make several slashes in top crust so steam can escape.
-Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour.
-Serve warm with vanilla ice cream.
-Serves 8
Bon Appétit
November 1991
-Jen
