Ginger Pear Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 2, 2012
I also substituted real maple syrup for the corn syrup and used 1 less pear and added a couple of small black plums to the ingredients and it turned out fantastic.
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Photo by Steve Ruck

Cooking Level: Expert

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Reviewed: Sep. 5, 2010
I substituted real maple syrup for the corn syrup. Very yummy!! Great pie for people who enjoy tart pies.
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Cooking Level: Intermediate

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jan. 14, 2010
mmm Yummy! This recipe is definitely a winner. I had never heard of pear pie until I stumbled on a recipe here. After looking at about 10 different ones, I hmmmed and hahhhed about which one to make, and decided on this one as I am not an avid baker, yet - I didn't have to worry about the top pastry. This recipe is especially great if you have pears that aren't quite ripe yet, as you can boil them as much as you'd like to soften them up. The more ripe, the more flavour :) Even without much experience, I decided to alter the recipe a bit. I did as others and baked the crust first, and I'm glad I did. I used less corn syrup, about a 1/4 cup and blended it with a 1/4 cup organic honey. I also used less cornstarch - maybe 2 1/2 tbs. For the topping I used a handful of crushed pecans and a handful of chopped walnuts. I left the pie in the oven until the pecans were toasted to a dark brown which gave the pie a great depth to the flavour. That's all I did differently and yum-tastic! I'm glad I chose this for my first pie :D This recipe makes more than enough for a 9" pastry. It doesn't give you so much extra that you would be able to cut it in half. The extra sauce makes a great topping, especially with ice cream. I used D'anjou pears this time, and I will try bartlett next time to compare flavour and follow up here. Hope this helps :)
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Reviewed: Nov. 26, 2009
Other than pre-baking the shell, I followed the recipe and the pie turned out very well. One problem: when I took it out of the oven I still had my chopped pecans as I had not seen where and when to add them into the topping mix. I served it with vanilla ice cream and home made butter scotch.
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Reviewed: Oct. 15, 2008
Very tasty, but I did use the suggestion to cut the sauce for the filling in half and prebaked the crust. Worked well that way.
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Cooking Level: Expert

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Reviewed: Feb. 5, 2007
I gave this pie four stars only for the idea of it as I ended up changing alot of important things. I added alot more sugar along with the corn syrup (brown & white)because when I gave the filling a taste it was very bland and tasted strongly of corn starch. I also added fresh grated ginger instead of ground and a hint of cloves and mace. I added cinnamon in place of the ginger in the topping. I also added a touch of pear brandy and vannila. There was too much "sauce" so i ended up just scooping the pears out of the pan and adding a little of the sauce on top. You MUST also prebake the pie crust or it will turn out a disaster. Im sure anyone who bakes at all would know this but the recipe doesn't specify...so just some friendly advice. All in all a delicious pie with a few modifications...thanks for the idea
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Photo by redheadedchef

Cooking Level: Professional

Home Town: Honokaa, Hawaii, USA
Living In: Portland, Oregon, USA

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