If the previous week’s pie was a tribute to the last vestiges of summer, this pie is a salutary nod to late autumn: pear with a gentle nudge of maple and a nice punch of crystallized ginger.

Really, the most notable detail about this week’s pie is that it’s the first pie of the challenge that I’ve given away. I made a couple of teeny pies in ramekins to keep for [purely scientific] sampling, but I exchanged the larger pie for three quarts of home-rendered lard. I have been reading a lot about different piecrust methods and recipes, and many people swear by lard as a partial component. So, these three guys are now hanging out on the bottom shelf of my fridge:

this pie has taken up residence across town,

Week 9: Ginger Pear Pie

and the teeny ginger pear pie currently resides in my belly.

Pear Ginger Pie – made 11/13/15

1 recipe for a double piecrust
8 c. pears, firm still and with skins on, diced (about 5 average-sized pears; I used Bosc pears)
¾ c. sugar
¼ c. maple syrup (the real stuff)
2-3 Tbsp. minced crystallized ginger, depending on how punchy you like it
2 Tbsp. cornstarch
+ 2 Tbsp. milk and 2 Tbsp. raw sugar

Roll half the pie dough into a circle approximately 11” in diameter. Place in a 9” pie plan.

Gently mix together the pears, sugar, syrup, ginger, and cornstarch. Pour into prepared piecrust. Roll the remaining pie dough into a circle approximately 10” in diameter. Dampen the edges of the bottom crust to ensure a tight seal, then place the top crust on the pie. Seal and crimp the edges. Cut four or five small vent holes in the top crust to allow steam to escape. Using a pastry brush, paint milk over the top of the pie, then sprinkle with the raw sugar.

Bake the pie at 425 degrees for 15 minutes, then reduce oven temperature to 375 degrees and bake for an additional 40-45 minutes, or until crust is golden browned and filling is bubbly. Cool on a wire rack and serve.