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Oatmeal Ginger Pear Pie
Oatmeal Ginger Pear Pie Photo courtesy of Greg Ricciardi

When it comes to fall fruit pies, apple pie gets all the glory--unless you’re dining at Holly Ricciardi’s table. At Philadelphia’s new Magpie Artisan Pie Bakery & Boutique, Ricciardi puts pears on a pedestal in this crumble-topped dessert. Delicate Bartlett pears lend the filling a slightly floral note and pair perfectly with the candied ginger she tosses in. Whether you rely on prepared piecrust for ease or make your dough from scratch, this pear pie promises to impress your holiday guests in a way an old classic never could.

Makes one 9-inch pie


One 9-inch refrigerated or homemade pie dough

⅓ cup sugar

2 tablespoons finely chopped candied ginger

1 tablespoon cornstarch

2 pounds firm-ripe Bartlett pears (about 4 medium pears)--peeled, cored and cut into ¼-inch slices

1 tablespoon lemon juice

1 teaspoon pure vanilla extract


Oatmeal Topping

1 cup old-fashioned oats

½ cup all-purpose flour

½ cup sugar

1 teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

Kosher salt

⅓ cup unsalted butter, melted and cooled

1. Make the pie: Preheat oven to 400˚. Line a 9-inch pie plate with the crust, then refrigerate while preparing the filling and topping.

2. In a small bowl, combine the sugar with the candied ginger and cornstarch. In a large bowl, combine the pears with the lemon juice and vanilla. Add the sugar mixture to the pears and toss gently until well coated. Arrange the pears evenly over the crust in the pie plate and set aside.

3. In the bowl of a food processor, pulse ¾ cup of the oats until finely ground. In a medium bowl, combine the ground oats with the remaining ¼ cup oats, the flour, sugar, ginger, nutmeg and a pinch of salt. Stir in the melted butter until well combined and large clumps form. Cover the pears evenly with the oatmeal mixture.

4. Bake the pie for 20 minutes, rotating halfway through. Reduce the heat to 350˚ and bake for 20 minutes longer or the pie is until golden brown and bubbling at the edges. Remove the pie from the oven and cool to room temperature before serving.

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