Cranberry & Pear with Candied Ginger

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By accident I found un-crystallized candied ginger in Trader Joe’s Market. In most marketplaces most of us can only find the crystallized kind. I am very confident that you will like these candied gingers. The texture of these gingers is very clear, smooth and soft like gummy bears. It is a touch of gingery hot but maybe some might find these a little hot but when you cook them the hotness will disappear. I like to eat them right from the package.
I decided that I will use this ginger in this pie for a special tinge of heat. You won’t even know there is ginger. Try this and you will thank me for this creation. 

1 unbaked 9” deep pie shell (homemade or purchased) – if frozen, thawed
4 large pears, unpeeled, halved and removed core, sliced
¾ cup unflavored dried cranberries
½ cup uncrystallized candied ginger – preferably from Trader Joe’s Brand (If not available in your area, just purchased any crystallized ginger)
½ tablespoon lemon juice
1 tablespoon cornstarch
¼ cup raw sugar
½ teaspoon lemon zest
1/8 teaspoon ground nutmeg

Preheated oven to 350 degree F
Prepare the pie pastry into a pie dish for later use.
Place sliced pears, dried cranberries, candied ginger, lemon juice and cornstarch and mix well. Add in lemon zest, raw sugar and nutmeg. Mix until all the ingredients are well combined. Pour the pear mixture into the center of the pie shell. Fold the pie pastry all around the pear mixture.
Bake on the center oven rack for about 45-55 minutes or inserted a toothpick into the pear slices and tested soft, it is done. Let it cool in the pie plate before serving.
Do not worry if the juice sipped through the pie shell. When it is done just make sure to remove with a dinner knife and smear it onto the top of the pie.
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