Introduction

This Maple Ginger Pear Pie combines tender, spiced pears with the rich sweetness of maple syrup in a flaky, golden crust. It’s a cozy dessert perfect for autumn or any time you crave a comforting, fruit-filled treat.

A slice of fruit pie sits on a round white plate with a silver fork next to it. The pie slice has three layers: a golden flaky crust on top with a slightly uneven texture, a thick middle layer full of soft, cooked pear pieces in light brown syrup, and a thin, firm bottom crust. The background has a whole pie with the same golden crust on a white plate, a ripe pear, and some brownish-red leaves, all arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade or store-bought double pie crust
8 cups (1kg) fresh pears, peeled and sliced 1/4″ thick (about 8-9 pears)
1/3 cup (40g) all-purpose flour
1 tsp ground ginger
1/4 tsp ground cinnamon
3/4 cup (190ml) maple syrup

Instructions

Step 1: Preheat your oven to 375°F (190°C) and position the oven rack in the lower third of the oven.
Step 2: In a large bowl, toss together the sliced pears, flour, ground ginger, and cinnamon until the slices are evenly coated.
Step 3: Pour the maple syrup over the pear mixture and gently toss again to coat all the pieces evenly. Spoon the filling into the pie crust-lined 9-inch pie plate.
Step 4: Cut the second pie crust into ten 1-inch wide stripes and weave them into a lattice pattern over the filling. Alternatively, you can cover the pie with the whole crust and cut a few slits to allow steam to escape. Press and crimp the edges to seal.
Step 5: Bake the pie for about 1 hour, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, use a pie crust shield or foil to protect them. Let the pie cool for at least 1 hour before serving to allow the filling to set.

Tips & Variations

Choose firm, ripe pears like Bosc or Anjou for the best texture and flavor.
For a spicier kick, add a pinch of ground cloves or nutmeg to the filling.
If you prefer a less sweet pie, reduce the maple syrup by a quarter cup.
Try adding chopped walnuts or pecans to the filling for extra crunch.
For a decorative touch, brush the crust with a beaten egg before baking to give it a shiny, golden finish.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices gently in a warm oven (about 300°F) for 10-15 minutes to refresh the crust and warm the filling.

How to Serve

A slice of pear pie sits on a white plate, showing three distinct layers: the bottom crust is golden and firm, the middle layer is thick with soft, sliced pears in a clear syrup, and the top layer is a flaky, golden crust with a few cracks revealing the pear filling beneath. In the background, a whole pie with a crimped edge and golden top crust is visible on a white pie dish. There is a green pear and some dark brown autumn leaves near the pie slice, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen pears instead of fresh?

Fresh pears are best for texture and flavor, but if using canned or frozen pears, drain them well and reduce the flour slightly to account for extra moisture.

Can I make this pie ahead of time?

Yes, you can assemble the pie and refrigerate it for a few hours before baking. Just cover it closely to prevent drying out, then bake as directed, adding a few extra minutes if the pie is cold from the fridge.