All-Pear Pie with Maple and Candied Ginger

Emulsion Studio

All-Pear Pie with Maple and Candied Ginger

Pears have always been one of my favorite fruits. When I was a kid, my mom would open up several cans of pears for dessert for me and my six siblings, and I’d be in gourmet heaven. I still love pear desserts, especially this double-crust pie featuring pure maple syrup and candied ginger. As with the canned pears of my youth, I can’t get enough of it. Make this in fall, when pears are juicy and abundant. I don’t usually bother to peel pears because the skins of most varieties are very soft.

Makes 8 to 10 servings

• Double-Crust Perfect Pie Dough by Hand (see below) or another double-crust dough

Filling

• 7 cups cored and sliced ripe pears, unpeeled
• 1/3 cup sugar, plus a little for sprinkling
• 1/4 cup maple syrup
• 2 1/2 tablespoons quick-cooking tapioca or cornstarch
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons lemon juice
• Finely grated zest of 1  lemon (optional)
• 1 tablespoon minced crystallized ginger or 1/2 teaspoon ground ginger
• 2 tablespoons cold unsalted butter, cut into small pieces
• Milk, for glaze

Prepare and refrigerate the pie dough. Roll the larger dough portion into a 12 1/2- to 13-inch circle and line a 9- to 9 1/2-inch deep-dish pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.