Recipe Archives->Pies->Pear 05

Pear Pie with Maple and Ginger
Serves 8 to 10.
                                                                                
Dough for one pie crust
7 cups cored and sliced ripe pears
1/3 cup Sucanat or other natural sweetener
1/4 cup pure maple syrup
2 tablespoons quick-cooking tapioca
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons fresh lemon juice
Grated zest of 1 lemon (optional)
1 tablespoon minced candied ginger or 1/2 teaspoon ground ginger
2 tablespoons cold unsalted butter, cut into small bits

Roll out the dough on a piece of lightly floured parchment paper,
using a floured rolling pin. Turn the paper upside down over a 9
1/2-inch deep-dish pie pan, center it, and peel back the paper.
Tenderly tuck the pastry into the pan, crimping the edges prettily.
Refrigerate for 15 minutes.  In a large bowl, combine pears,
sweetener, maple syrup, tapioca, lemon juice, lemon zest (if youre
using it), and ginger. Toss well to mix and set aside. Preheat oven
to 400F.  Pour filling into pie shell, gently smoothing it into
place with your hands. Dot with butter. Place pie in center of oven
(you might want to place it on some aluminum foil, in case of
bubbling over) and bake 30 minutes, then reduce oven temperature
to 375, rotate pie so back faces front, and continue baking another
30 to 35 minutes, until juices are bubbling.  Take pie out of oven
and place on wire rack. Allow to cool 2 hours or more, as juices
will thicken.

Printable version: pear05.txt.