Cranberry-Ginger Pear Pie | America's Test Kitchen

Name: Cranberry-Ginger Pear Pie | America's Test Kitchen
Ingredients: 1 recipe; 3 pounds (1361 grams) Bartlett or Bosc pears , peeled, halved, cored, and sliced 1/4 inch thick; 1/2 cup (3 1/2 ounces/99 grams) granulated sugar; 3/4 cup (3 3/4 ounces/106 grams) all-purpose flour; 1/4 cup packed (1 3/4 ounce/50 grams) light brown sugar; 2 tablespoons crystallized ginger , chopped; 3/4 teaspoon ground ginger; 1/8 teaspoon salt; 5 tablespoons unsalted butter , melted and warm; 8 ounces (227 grams/2 cups) fresh or thawed frozen cranberries; 1 teaspoon grated fresh ginger

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We came up with fresh, new flavors for our pie, but we still couldn’t avoid dealing with the age-old problems of a soupy fruit filling and a soggy bottom crust.

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Ingredients

1 recipe
3 pounds (1361 grams) Bartlett or Bosc pears , peeled, halved, cored, and sliced 1/4 inch thick
1/2 cup (3 1/2 ounces/99 grams) granulated sugar
3/4 cup (3 3/4 ounces/106 grams) all-purpose flour
1/4 cup packed (1 3/4 ounce/50 grams) light brown sugar
2 tablespoons crystallized ginger , chopped
3/4 teaspoon ground ginger
1/8 teaspoon salt
5 tablespoons unsalted butter , melted and warm
8 ounces (227 grams/2 cups) fresh or thawed frozen cranberries
1 teaspoon grated fresh ginger