Pear Pie with Ginger Topping
Bake Time: 45 to 50 Minutes
Yield: 1 Pie
Topping
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) firmly packed light brown sugar
1/2 cup (125 mL) butter or margarine
1/2 cup (125 mL) slivered almonds
1 tablespoon (15 mL) coarsely chopped
crystallized ginger
Filling
3 tablespoons (45 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1/2 teaspoon (2 mL) grated lemon peel
1/2 teaspoon (2 mL) ground ginger
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) lemon juice
4 medium-size fresh pears, cored, peeled,
thinly sliced (about 4-1/2 cups/1,125 mL)
1 (9-inch/23cm) unbaked pie crust
Vanilla or coffee flavored ice cream, optional
Directions
Preheat oven to 400°F (200°C).
Bake Time: 45 to 50 Minutes
Yield: 1 Pie
Topping
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) firmly packed light brown sugar
1/2 cup (125 mL) butter or margarine
1/2 cup (125 mL) slivered almonds
1 tablespoon (15 mL) coarsely chopped
crystallized ginger
Filling
3 tablespoons (45 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1/2 teaspoon (2 mL) grated lemon peel
1/2 teaspoon (2 mL) ground ginger
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) lemon juice
4 medium-size fresh pears, cored, peeled,
thinly sliced (about 4-1/2 cups/1,125 mL)
1 (9-inch/23cm) unbaked pie crust
Vanilla or coffee flavored ice cream, optional
Directions
Preheat oven to 400°F (200°C).
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 (180°C) and bake
30 to 35 minutes longer or until topping and crust are
browned. Cool. Serve with vanilla or coffee flavored
ice cream, if desired.
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 (180°C) and bake
30 to 35 minutes longer or until topping and crust are
browned. Cool. Serve with vanilla or coffee flavored
ice cream, if desired.
© 2007 ACH Food Companies Inc., All rights reserved.