This pie recipe comes to us from the kitchen of Sarah Curtis-Fawley, co-owner of Pacific Pie Company and was prepared during our Chef in the Market series, which takes place at our PSU Farmers Market June-October.
- 8 oz golden raisins
- 5 oz crystallized ginger, chopped
- 4 pounds pears, peeled and sliced ½” thick (choose your favorite variety from vendors Kiyokawa Orchards, Packer Orchards, Stephens Farm, or Tamiyasu Orchards just to name a few!)
- 1 cup sugar
- ½ tsp ground ginger
- 2 tablespoons fresh lemon juice
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 oz butter, cut into ½” pieces
- 2 oz Below Deck Ginger Rum from Eastside Distilling or New Deal Ginger Liqueur
- 4 tablespoons cornstarch
- 1 batch pastry (for a great pastry recipe, check out the Portland Farmers Market Cookbook for Pacific Pie’s All Butter pie crust recipe!)
- Prepare 1 batch of pastry and roll out and crimp a bottom crust in a 9” pie plate. Partially blind bake the pie shell and set aside.
- Combine golden raisins and crystallized ginger in a small saucepan and add water just to cover. Bring to low simmer and simmer until all the water is absorbed. Remove from heat.
- Put pears in a large pot and toss with sugar, lemon juice, and spices. Cook over medium low heat, stirring often. After 5 minutes, add raisin- ginger mixture and butter to the pot. Continue to cook until the pears are just tender, about 10 minutes.
- Mix cornstarch with rum to make a slurry. Pour over pears and cook until thickened and bubbling, about 3-5 minutes. Cool filling completely.
- Spoon cooled filling into partially blind baked pie shell, top with pastry decoration or lattice and bake at 375 degrees until top pastry is golden.
Photo courtesy of novelcreativeagency.com