Ginger Pear Pie or Turnovers

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Yield: One 9" pie OR Four 6" pies

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Two different kinds of ginger, nutmeg, sweet raisins, and juicy pears bake under a puff pastry cap for a sophisticated after- dinner pie perfect with a cup of coffee. Our Blitz Puff Pastry comes together in a snap, and bakes to light flaky layers that melt on the tongue. With no bottom crust to roll and flute, this pie is as easy as... well, pie. The recipe can also be made into turnovers — see our blog for step-by-step instructions.

Ginger Pear Pie or Turnovers

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 9" pie OR Four 6" pies
Published: 08/10/2010


Blitz Puff Pastry

Ginger Pear Filling

  • 1 cup raisins
  • 1/4 cup mini diced ginger
  • 6 pears, peeled and chopped
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons butter
  • 1/8-1/4 teaspoon freshly grated nutmeg, to taste
  • 1/8-1/4 teaspoon freshly grated dried ginger root, to taste
  • 1/3 cup Pie Filling Enhancer, or thickener of choice


see this recipe's blog »

1) To make the pastry: Whisk together the flour, salt and baking powder.

2) Cut the cold butter into pats and work it into the flour mixture with your fingers or a pastry blender. The mix will be crumbly, with some larger piece of butter about the size of raisins still visible.

3) Stir in the sour cream, then turn the mixture out onto the work surface and bring together with a few quick kneads. The dough will feel a bit rough.

4) Gently roll the dough to an 8" x 10" rectangle on a lightly floured surface. Turn the dough over so both sides are lightly floured.

5) Fold the dough in thirds as you would a business letter. Turn the dough over so the seam is down, and rotate until the short sides are at the top and bottom again.

6) Repeat the rolling and folding once more. Wrap well in plastic wrap and chill for at least 30 minutes or up to overnight. Prepare either a 9" round pie pan, or four 6" round pie pans with cooking spray.

7) While the dough is chilling you can cook the filling. Place the raisins and diced ginger in a large, heavy bottomed sauce pan. Add water just to cover and simmer over medium low heat until all the water is evaporated but the fruit is still moist.

8) Add the diced pears, sugar, lemon juice, butter, spices, and thickener to the pot and continue to cook over medium-low heat for 15 minutes until the pears have softened, but still retain their shape. Allow the mixture to cool to lukewarm.

9) Preheat the oven to 375°F . Pour the ginger-pear filling into your chosen pan(s). Roll half of the chilled pastry to a sheet 1/4" thick. Cut a round piece of pastry 1" smaller than the top of your pie pan and place it over the filling. You should be able to see filling all around the pastry, like water around an island. (Reserve the second half of the pastry for another use).

10) Brush the top of the pastry with lightly beaten egg, egg white, or milk and sprinkle on coarse sugar if desired. Bake small pies for 20 to 25 minutes, large pies for 30 to 35 minutes or until the filling is bubbling and the pastry is golden brown and flaky. Serve warm with freshly whipped cream. Makes one 9" pie or four 6" pies.


  • star rating 11/24/2011
  • JuliaZ from Bellevue, WA
  • Couldn't find the specialized gingers. That should have been the red flag of danger to me! The prep for this one seems especially tedious (but now I remember why I'm not wild about making fruit pies LOL) I used a combo of fresh, minced ginger and a strong powdered ginger that I've used to good success in the past. I made turnovers. Using the puff pastry dough, I was able to make 16 of them. This left me with enough filling for a 9" pie! The turnovers did not stay shut even though I sealed them very carefully. They still taste good but they are barely company-worthy in appearance. The pie, with my homemade lattice crust, will go over better. I'm not going to bother with this filling again but the puff pastry dough was good and I could imagine doubling it and using it for many different things, which is why I gave it 2 stars instead of 1. One change I'd make to the instructions... knead the dough until it's holding together reasonably well in the bowl you mixed it in, THEN move it to the floured surface for the rolling/folding. It's just too messy if the dough's not pulled together first. This did not (IME) make it tough so I think the risk of overhandling is low.
  • star rating 02/27/2011
  • deliusfan from KAF Community
  • I'm torn on how to rate this recipe, because I wasn't able to follow it to the letter. I was shocked to discover I could not get dried ginger root anywhere in this city, including my go-to spice shops and gourmet markets. My choices were either fresh ginger, or already ground ginger. I opted for my new bottle of McCormick's roasted ground ginger, because I thought that might give an extra punch, and used the full 1/4 teaspoon. I also used my Australian crystallized ginger, which I really love the taste of. Boy was I shocked when I took a bite and found I couldn't even detect the ginger! And I know the candied ginger I used had a strong taste, and I even packed the 1/4 cup called for in the recipe! Perhaps I should have cooked down the soaking fruits a little more? I stopped and added the pears because the raisins were beginning to caramelize on the bottom of the saucepan, and I was afraid they might start burning. At any rate, is there a possible conversion for this recipe for either fresh or already-ground ginger? Maybe it simply needs more. What I WAS impressed with, though, was the puff pastry...the recipe sure made a lot of filling, so at one point I decided I need a second batch of pastry dough. How great it was (since I already had sour cream in the fridge) to be able to crank out a whole new batch of turnover dough in 30 minutes. I will definitely be using this as my go-to puffed pastry!
    I am sorry you didn't end up with enough power in your ginger flavor. The recipe is calling for the mini ginger that we sell on our website and it is actually more potent than most crystallized ginger you would find in the store. You may need to increase the amount of regular store bought candied ginger to achieve the same strength in flavor. ~Amy
  • star rating 08/22/2010
  • emilyflake from KAF Community
  • This made my apartment smell like some kind of magical ginger wonderland. It makes a LOT of filling - I made the turnovers, then had some of the filling warmed up with whipped cream the next day, and then froze the rest - about two cups worth - to make another day (in the near, near future) assuming freezing doesn't make the filling sad and nasty, in which case, tragedy of tragedies, I will have to make the recipe again.
  • star rating 08/11/2010
  • cotufita from KAF Community
  • At this point I can't recommend it yet, looks YUMMYand I think Iwill go for the turnovers Anyhow, I have made may of your recipes and I love them. Congraulations!

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