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Pear Pie with Ginger Topping

PrintPrint Recipe
  • Yield: 1 pie
  • Prep Time: 0:45
  • Bake Time: 45 to 50 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter OR margarine
  • 1/2 cup slivered almonds
  • 1 tablespoon coarsely chopped crystallized ginger
FILLING:
  • 3 tablespoons corn starch
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup Karo® Dark Corn Syrup
  • 2 tablespoons butter OR margarine, melted
  • 1 teaspoon lemon juice
  • 4 medium-size fresh pears, cored, peeled, thinly sliced (about 4-1/2 cups)
  • 1 (9-inch) unbaked pie crust
  • Vanilla or coffee flavored ice cream, optional

Directions

  1. Preheat oven to 400°F.
  2. FOR TOPPING: Mix flour, brown sugar and butter until coarse crumbs form. Stir in nuts and ginger; set aside.
  3. FOR FILLING: Combine corn starch, lemon peel, ginger and salt in a large bowl. Stir in corn syrup, butter and lemon juice until smooth. Add pears, tossing until well coated with corn syrup mixture. Spoon into unbaked pie crust. Sprinkle topping over filling.
  4. Bake for 15 minutes; reduce heat to 350°F and bake for 30 to 35 minutes longer or until topping and crust are browned. Cool. Serve with vanilla or coffee flavored ice cream, if desired.
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Pear Pie with Ginger Topping

  • Yield: 1 pie
  • Prep Time:  45 minutes
  • Bake Time: 45 to 50 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter OR margarine
  • 1/2 cup slivered almonds
  • 1 tablespoon coarsely chopped crystallized ginger
  • 3 tablespoons corn starch
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup Karo® Dark Corn Syrup
  • 2 tablespoons butter OR margarine melted
  • 1 teaspoon lemon juice
  • 4 medium-size fresh pears, cored, peeled, thinly sliced (about 4-1/2 cups)
  • 1 (9-inch) unbaked pie crust
  • Vanilla or coffee flavored ice cream optional

Directions

  • Preheat oven to 400°F.
  • FOR TOPPING: Mix flour, brown sugar and butter until coarse crumbs form. Stir in nuts and ginger; set aside.
  • FOR FILLING: Combine corn starch, lemon peel, ginger and salt in a large bowl. Stir in corn syrup, butter and lemon juice until smooth. Add pears, tossing until well coated with corn syrup mixture. Spoon into unbaked pie crust. Sprinkle topping over filling.
  • Bake for 15 minutes; reduce heat to 350°F and bake for 30 to 35 minutes longer or until topping and crust are browned. Cool. Serve with vanilla or coffee flavored ice cream, if desired.