Ginger-Pear Upside-Down Pie Recipe

I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. —Marcy Kamery, Blasdell, New York

Photo by Claudette S.
Adapted from tasteoefhome.com

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Adapted from tasteoefhome.com

Ingredients

  • CRUST:

  • 1

    cup cake flour

  • 1

    cup all-purpose flour

  • 1-1/2

    teaspoons salt

  • 1

    teaspoon sugar

  • 2/3

    cup cold butter, cubed

  • 1

    teaspoon white vinegar

  • 1/3 to 1/2

    cup ice water

  • NUT MIXTURE:

  • 1/2

    cup chopped walnuts, toasted

  • 1/2

    cup chopped pecans, toasted

  • 1/2

    cup packed brown sugar

  • 1/4

    cup butter, melted

  • FILLING:

  • 6

    cups sliced peeled fresh pears

  • 1/2

    cup sugar

  • 3

    tablespoons all-purpose flour

  • 1/2

    teaspoon ground ginger

  • 1/4

    teaspoon ground cinnamon

  • 1/8

    teaspoon ground nutmeg

Directions

Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle. Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate. On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge. Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes. Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm. Yield: 8 servings.

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