Pear pie with streusel topping, filled with chopped pears and accented with candied ginger and maple syrup. An absolutely delicious fall cake.
BE PICTURED IN; CHARACTERIZED IN:
Guest author Garrett’s pear pie was a hit with my parents. Great cake! ~ Elise
However, most of the time I lose the recipe, or it is forgotten or accidentally thrown away.
However, while browsing through a magazine, I came across a recipe for a pear and maple pie.
Inspired, I immediately called Elise and made a plan with her to bake this cake. With a deadline set, I knew this recipe wasn’t going to get away.
Gosh, that’s a good cake!
Sweet from the fresh pears and maple syrup, it’s balanced by the bite of the candied ginger, which gives the cake a clear voice.
The crumbly oatmeal topping is reminiscent of muesli and makes for a lovely tête-à-tête with fruit and crust. A wonderfully autumnal pear cake that is a welcome change from the apple!
Pear Ginger Maple Pie
ingredients
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1 recipe Pate Brisee Pie Crust Batter (or use frozen crust)
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6 cups peeled and roughly chopped pears (use Bosc or Bartlett)
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1 ½ tablespoons cornstarch
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1/2 teaspoon salt
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1/4 cup packed brown sugar
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1/4 cup pure maple syrup
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1 tablespoon lemon juice
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1 teaspoon of lemon zest
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2 tablespoons chopped candied ginger (or 1/2 teaspoon ground ginger)
- Oatmeal Crumb Topping Ingredients:
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2/3 cup flour
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1/2 cup old-fashioned oats
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1/2 cup packed brown sugar
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1/4 teaspoon salt
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1/3 cup cold, unsalted butter, cut into 1/4-inch pieces
method
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Roll out the cake dough in a cake pan, freeze:
Roll out the pie dough and place in a 9 1/2 inch deep pie pan and place in the freezer to set.
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Make pear filling:
Preheat oven to 400°F. In a large bowl, combine the chopped pears with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice and lemon zest. Throw well.
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Bake without topping:
Place the pear mixture in the chilled crust-lined cake pan and flatten the top of the fruit. Place cake on middle rack of oven and bake at 400°F for 45 minutes. (Place a baking sheet on rack under cake to catch drips.)
After 30 minutes, line the edges of the cake with foil or a cake protector to prevent burning.
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Prepare the oatmeal crumb topping:
While baking, take all the ingredients for the oatmeal crumb topping and place in a bowl. Using your hands, mix the ingredients together until large crumbs form. Refrigerate until ready to use.
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Bake with topping:
After 45 minutes, reduce heat to 375°F. Remove the cake and carefully place the crumbs over the cake, covering all of the fruit. Bake another 15 minutes.
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Let cool on a wire rack for at least an hour:
Surcharge.
