Spiced Gingered Pear Pie

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1/2 cup (125 mL) packed light brown sugar

1/4 cup (50 mL) granulated sugar

2 tbsp (25 mL) cornstarch

3 tbsp (45 mL) finely chopped crystallized ginger

1 tsp (5 mL) finely grated lemon peel

6 cups (1.5 L) thinly sliced peeled pears (6 medium)

1 tbsp (15 mL) butter, cut into small pieces

1 tbsp (15 mL) water

4 tsp (20 mL) granulated sugar

Hide Images

1

Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2

In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined pan. Dot with butter. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
3

Bake 40 to 45 minutes or until pears are tender and crust is golden brown.