Pear-Ginger Pie

You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road[ trip in 1995. A "for sale" sign on an old trading post read, "There used to be pie. Ain't no more." They bought the place and opened Pie-O-Neer.]

Total Time:
2 hr 30 min
30 min
1 hr
1 hr

8 to 10 servings

  • For the crust:
  • 1 cup all-purpose flour, plus more for dusting
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon fine salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon lard
  • 1 large egg yolk
  • 1/4 teaspoon apple cider vinegar
  • For the filling:
  • 5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups)
  • Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice
  • 1 1 -inch piece ginger, peeled and finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons orange marmalade
  • For the topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.

  • Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.

  • Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.

  • Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.

  • Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

  • Photograph by Devon Jarvis

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond