Ginger Apple Pear Pie

This delicious pie works with either a lattice or solid top crust. Either way, you won’t have leftovers for long!

By / Photography By Kristen Penoyer | September 30, 2015


Pie Crust:
Combine flour and salt in mixing bowl. Using your fingertips or a pastry blender, cut in butter until the butter/flour mixture resembles very coarse cornmeal. Slowly add ice water, 1 tablespoon at a time, until the dough is wet but not sticky. Separate dough into two even balls, shape into discs and wrap in plastic wrap. Allow to chill 30 minutes before rolling out.

Toss apples and pears together with the rest of the filling ingredients and allow to sit for 15 minutes.

While the filling is sitting, roll out dough into two circles, about ¼ inch thick. Line a pie pan with 1 dough circle, add the filling mixture, then top with the other dough circle. 

Freeze pie for at least 45 minutes. This will keep the crust from shrinking while baking. 

Preheat oven to 400°. Egg wash top of pie and sprinkle with sugar. Bake for 15 minutes. Reduce temperature to 350° and bake for about 1 hour more, until filling is nice and bubbly. If the top crust is getting too dark, cover with aluminum foil. Let pie cool for at least 2 hours while the filling sets.

Tip: Leave the skin on the apples and pears for a more robust flavor.


Photography by Kristen Penoyer


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Pie Crust
  • 2 cups flour
  • 1 cup butter
  • 1/4 cup ice water
  • 1 pinch salt
pie filling
  • 3 apples, sliced
  • 3 pears, sliced
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 2 tablespoons fresh ginger
  • 1 pinch salt
  • 2 egg yolks
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