In my quest to find a pastry recipe that both tastes good and doesn’t leave me feeling like throwing it off the deck when I try to roll it out, I’ve had the tedious task of making lots and lots of pies (hehehe). I’m still working through my first big bag of Gravensteins but I also have a big basket of pears on hand since last weekend’s farm market hop.
Here are two tasty facts:
Pears are awesome in pies. As a teenager, we had a pear tree in our backyard and Mom would come up with different ways to use them all up. I loved the pear pies. Thinking back, I believe they might be the pies that turned me into a pie lover from a kid who would just eat the filling and leave the crust.
Ginger is awesome with pears. These two flavours go together like gin and juice. I was bummed that when I made this pie I had less ginger on hand than I had hoped (about half of what I wanted put in the recipe). So if you only like a bit of ginger, use less than what I wrote and just up the cinnamon to a full teaspoon.
Enjoy your pie warm or at room temperature with a slice of aged cheddar or some vanilla ice cream. I would recommend letting the pie sit at least two hours before cutting, but I had the folks over for lunch and we dug in about 45 minutes after it came out of the oven, so it was still a bit juicy in my photos (but oh so good!).
Do you have any favourite apple/pear flavour combos for pies? I have plenty more that need to be used up…