Pie in a Skillet is Easy to Put Together
This Skillet Pear Ginger Pie is a great last minute addition to your holiday table and a nice complement to the expected apple and pumpkin pies. This recipe, along with the Thanksgiving Pie, are from Me, Myself, and Pieby Sherry Gore. Her book covers pies, sweet and savory, while also talking about her Amish baking heritage. A truly interesting read about pie baking as well as her culture. Baking is a connection that every culture has throughout the world and we are interested in learning what each has to offer.
Excerpted with permission from Me, Myself, and Pieby Sherry Gore. Published by Harper Collins Christian Publishing/Zondervan 2014. Photos by Katie Jacobs.
This pie’s crisp crust comes from the campfire cast-iron skillet, but the real dynamism behind this zesty surprise comes from the deft melding of hot ginger and sweet crunchy pear.
- Two 9-inch unbaked pastry pie crusts , rolled out
- ¼ cup all-purpose flour
- ¾ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup firmly packed brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 cup heavy cream
- 7–8 fresh bartlett pears, peeled and sliced
- 1 large egg yolk
- 3 tablespoons heavy cream
- 1 teaspoon light brown sugar
- vanilla ice cream (optional)
- caramel sauce (optional)
- Preheat oven to 375°F. Lay one pie dough circle into a 10-inch cast-iron skillet. Slice pears and place in a large mixing bowl.
- In a large bowl, mix together the flour, ginger, cinnamon, and sugars. Stir in lemon juice and cream. Add pear slices to mixture; toss to coat. Pour into pie crust. Cover fruit mixture with top layer vented pie dough, lattice crust, or other decorative designed crust. Brush dough with 1 egg yolk mixed with 3 tablespoons heavy cream.
- Bake for 40 minutes at 375°F or until pear mixture is bubbling.
- FOR THE GARNISH: Let cool enough to set and serve with vanilla ice cream, if desired. Caramel sauce drizzled over top makes an extra tempting treat!