Korean Pear Pie with Candied Ginger

1 hr


6 - 8 slices

With less than 15 mins of actual preparation in the kitchen, this easy pear pie is perfect to whip up with friends over for the holidays! Besides Christmas classics like pecan pie recipe and apple pie recipe, this Korean Pear Pie with Candied Ginger is a light and refreshing dessert to end any decadent Christmas meal.


Feel free to dice up the pears for the pear filling and your favourite pastry recipes! But we’re all about ease this Christmas, no shame in using store bought puff pastry. Can’t find Korean Shingo pears? Just use your favourite pears.


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Adjust Servings
Frozen Puff Pastry
1kg Korean Shingo Pears (2-3 pears)
100g Sugar
40g Candied Ginger (chopped)
3tbsp Plain Flour
Zest and Juice From 1 lemon
Pinch of Salt
1inch knob Grated Galangal
½tsp Ground Cinnamon
½tsp Ground Nutmeg



On a buttered 24cm pan, lay 1 piece of puff pastry, trimming the sides. Lay a piece of baking sheet on top with soybeans. Bake for about 8 minutes. Remove the baking sheet with soybeans, poke the base with a fork to make holes. And bake in the oven for about 5 minutes until lightly browned. Once done, set aside to rest.
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Peel Pears and cut them into slices. Add into a mixing bowl.
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Add roughly chopped candied ginger, sugar, grated ginger, zest and juice from 1 lemon, ground cinnamon, ground nutmeg, a pinch of salt and plain flour. Mix evenly.
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Lay mixture nicely into the baked pastry dish and adjust the pear slices nice and flat.
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Using another piece of puff pastry, cut into strips and create a lattice overlapping the puff pastry over one another. Once done, brush pastry with egg wash.
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Bake in a 210°C oven for 15-20 minutes until nice and browned, remove from the oven, cover with foil and bake for another 20 minutes. Leave to rest for 2-3 hours and serve after dinner.
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