Have you ever had a recipe that you stumbled upon and immediately knew that you had to make? This Pear Maple Ginger Pie was such a recipe, however it took about 3 years to come to fruition. That's how long it sat in my Bookmarks list before I boldly proclaimed one fateful December day, "No more of this procrastination nonsense! I will--I must--make this pie! And soon." So I did. I made it for a dinner party with some friends, and Let Me Just Tell You, it does not disappoint. In fact, I've made this pie twice so far, and both times it has been consumed so quickly and so entirely that no pictures were taken.I've only used Bosc pears, but I feel confident that the recipe would work splendidly with tart apples as well. I did make a couple of alterations to the recipe which I think were for the best:
1) I added a teaspoon of cinnamon to the oat topping mixture (what were they thinking--no cinnamon?).
2) I almost doubled the amount of cornstarch used in the filling. I did this because, in the picture, the pie looked to be a little on the liquidy side, and I wanted to avoid that by thickening the mixture up a bit more.
Furthermore, I recommend letting it cool for a full hour before serving. It's much easier to cut when it's not piping hot, and it stays together very well.
Also, do serve it with fresh whipped cream! It is to the pie's utmost advantage.
I hope you all had the merriest of Christmases. Mine was lovely, and glittered with snow.
Love,
Rachael
