This recipe has a few steps, but let me tell you, it’s worth it.
Instead of heading out to the store to pick up a pie full of preservatives for Pi Day, head to the store to get ingredients instead, and make one fresh.
Pi Day, in case anyone’s unaware, was founded in 1988 to celebrate the mathematical constant π, or 3.14, otherwise known as Pi, and it’s now known as the international day of mathematics. Both Albert Einstein, whose birthday also happens to be March 14, and Stephen Hawking, who died on March 14, would approve. When Pi Day hits every March, there are memes, pies, and memes about pies galore—and nobody’s tummy is mad about it.
Here’s how to make a to-die-for ginger pear pie:
Inspired by & adapted from this recipe at Lemonbaby.co.
Notes: Before you start getting your ingredients out, go preheat your oven to 375 degrees Celsius! And pop your crust ingredients—yes, even the flour—in the fridge. Make each section in order (filling, topping, crust) so your crust ingredients can chill.
For the filling:
6 ripe but firm pears, cored and sliced
4 tablespoons fresh grated ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1/3 cup brown sugar
2 tablespoons cornstarch
1/2 cup melted butter
*You may substitute the fresh ginger for 1 teaspoon of ground, but fresh is best!
For the streusel topping:
2/3 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 cup cubed butter (about 4 good tablespoons)
*Optional: chopped pecans can be added to this as well!
For the bottom crust:
1 1/2 cups flour
1/4 teaspoon sugar
1/4 teaspoon salt
2/3 cup vegetable shortening
1/4 cup of your milk of choice, such as oat milk
*If you don’t have vegetable shortening, I recommend the crust from this recipe.
- Preheat oven to 375 degrees Celsius.
- Make the filling: sprinkle the lemon and melted butter over the pears, mix, then toss the rest of the filling ingredients together with the pears and make sure they’re coated evenly.
- Make the crust: make sure all of the crust ingredients are cold before starting. Add the dry ingredients and mix, then add the shortening and mix until crumbly, then add oat milk (a little at a time) until a dough consistency is reached. Roll it out with flour (on a tea towel or parchment paper), flip and place over the pie plate, and trim. (You can save the extra dough for little tarts!)
- Make the topping: combine all ingredients of the streusel topping and mix, pressing the dry stuff into the vegan butter until you can squish some together without it falling apart. (If it doesn’t do this yet, keep mixing, or add a little bit more vegan butter.)
- Assemble. (You know the order.)
- Bake for about 45 minutes or until it’s bubbly and golden brown—you know your oven best, so keep an eye.
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