Pear-Ginger Pie with Braided Lattice Crust
This stunning pear pie showcases the warm spice combination of crystallized and ground ginger with tender D'Anjou pears. The filling is enriched with orange juice and thickened with cornstarch for the perfect consistency, while a decorative braided lattice top creates an impressive presentation. Perfect for fall gatherings or holiday desserts, this pie balances the natural sweetness of ripe pears with aromatic spices and a flaky, golden crust.
Ingredients
- 3 pounds D'Anjou pears, peeled, quartered, cored and sliced crosswise 1/4 inch thickBartlett pears1:1none
Bartlett pears work well but may be slightly softer
- ½ cup granulated sugar, plus 1 tablespoon, divided
- ½ cup crystallized ginger, roughly choppedfresh grated ginger1:2Use 1/4 cup fresh grated ginger for milder flavor
4
- ¼ cup cornstarchall-purpose flour1:1noneadds gluten
Flour will work but creates slightly different texture
Full guide → - 2 tablespoons orange juice
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 flaky piecrust
- 1 egg, beaten
Instructions
- 1
Toss pears with sugar, crystallized ginger, cornstarch, orange juice, salt, cinnamon and ground ginger in large bowl
- 2
Let mixture sit for 30 minutes at room temperature
- 3
Preheat oven to 350 degrees
- 4
Strain pears and transfer liquid to small saucepan over medium-high heat
- 5
Cook liquid stirring constantly until thickened
- 6
Add thickened liquid back to pears and toss to incorporate
- 7
Roll out one disk of pie dough into 12-inch circle on floured surface
- 8
Transfer dough to 9-inch pie tin pressing to fit with 1 inch overhang
- 9
Spoon filling into tin and spread evenly
- 10
Roll out second disk into 10-inch square
- 11
Cut eighteen half-inch strips from dough
- 12
Braid 3 strips into 1 strand and repeat to make 6 braided strips
- 13
Place 3 strips horizontally across pears
- 14
Pull alternating strips back and lay remaining strips perpendicular
- 15
Trim excess dough and roll up edge to make rim
- 16
Crimp edges with fingers
- 17
Brush dough with beaten egg and sprinkle with remaining sugar
- 18
Bake until crust is golden brown and filling thickened
Tips
Let the pear mixture sit for 30 minutes to draw out juices, then cook the liquid separately to concentrate flavors and prevent a soggy bottom crust.
When braiding the lattice strips, work quickly to prevent the dough from warming up too much, which makes it harder to handle.
Cool the pie completely before slicing to allow the filling to set properly and prevent it from running when cut.
Good to Know
Cover and refrigerate for up to 3 days
Pie can be assembled and refrigerated unbaked for up to 1 day before baking
Serve at room temperature or slightly warm with vanilla ice cream or whipped cream
Common Mistakes
Don't skip cooking the pear liquid separately to avoid a watery filling
Keep dough cold while braiding to prevent it from becoming too soft to handle
Substitutions
Bartlett pears work well but may be slightly softer
4
Flour will work but creates slightly different texture
Full guide →FAQ
Can I use other types of pears for this recipe?
Yes, Bartlett or Bosc pears work well too. Choose pears that are ripe but still firm to prevent them from becoming mushy during baking.
What if I don't want to make a braided lattice?
You can use a traditional lattice pattern or simply cover with a full top crust with vents cut in it for steam to escape.
How long will this pie keep?
The pie will keep covered at room temperature for 2 days or refrigerated for up to 5 days. The crust may soften slightly when stored.