PEAR-GINGER PIE
Pear and Ginger Pie



PEAR-GINGER PIE
MAKES ONE NINE-INCH PIE

1/2 portion Never-Fail Pie Crust (recipe follows)
4 to 5 large pears, preferably Comice or a combination of Comice and
another crisper variety
1/2 cup sugar
1/4 cup candied ginger, cut into small dice
1 tablespoon lemon juice
3 tablespoons flour

Preheat oven to 425 degrees.
Peel, core and slice the pears about 1/2-inch thick. Put slices in a
bowl and drizzle with lemon juice. Add the sugar and candied ginger
and mix. Add flour and toss.
Roll out two crusts. Place one in the bottom of a 9-inch pie pan.
Brush surface of bottom crust with egg white to keep it from getting
soggy from the filling.
Add filling. There will be extra juice at the bottom of the bowl of
filling. Don't pour that into the crust. Cover with the top crust and
pinch to seal. Cut several vents in the top crust.
Bake for 30 minutes. Turn temperature down to 375 degrees and bake for
another 30 minutes or until the filling bubbles over and the crust is
golden brown. Remove to a rack and let it cool for 30 minutes before
serving.




NEVER-FAIL PIE CRUST
MAKES FOUR NINE-INCH CRUSTS


3 cups all-purpose flour
1 1/2 cups vegetable shortening (or a combination of shortening and
unsalted butter)
1/2 teaspoon salt
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water
In a bowl, combine flour, shortening and butter, if using, and salt.
With a pastry blender or two forks or your hands, cut and toss the
ingredients until the fat is evenly distributed. (Break the fat into
pea-size pieces.)


In a small bowl or a measuring cup, combine the egg, vinegar and cold
water. Beat to combine, then add to dry ingredients. Mix quickly with
a fork with a tossing motion until all the dry ingredients are
moistened. You can roll this out right away or cover with a damp towel
and let it rest in the refrigerator for 20 to 30 minutes. It behaves
better when cool.
When ready to roll out, divide the dough into equal parts, depending
on the size of the pie pans. Roll out on a floured surface with a
floured rolling pin.

Source: http://seattlepi.nwsource.com/food/95262_pies13.shtml





Pear and Ginger Pie

The crust for this pie is a classic French pastry dough made with all
butter, which gives it a delicious taste with a crumbly texture. Use
it for any pie recipe. The ginger in this pie highlights the pears and
adds its special warmth to the filling. Try this pie with a dollop of
freshly whipped cream on the side.

Makes One 10-inch round pie, 12 servings

Pie dough (double crust pie):

2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, chilled
7 tablespoons cold water

Filling:

5 to 6 firm ripe pears, such as Comice, Anjou, or Bosc
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1/3 cup firmly packed golden brown sugar
3 tablespoons all purpose flour
3 tablespoons finely minced crystallized ginger
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of ground cardamom

Glaze:

1 tablespoon milk


For the pastry dough, place the flour, sugar, and salt in the bowl of
a food processor, an electric mixer, or a mixing bowl. Use the steel
blade for the food processor, the flat beater for the electric mixer
or a hand-held mixer and pulse or mix for a few seconds. Cut the
butter into small pieces and add to the mixture. In the food
processor, pulse using on/off turns, or if using the electric mixer or
a hand-held mixer, blend, until the butter is cut into very tiny
pieces, about 1 minute.

With the machine on, add the cold water in a steady stream. Continue
to process or mix until the dough forms a ball or wraps itself around
the blade, about 1 minute.
Cover the dough with plastic wrap and chill in the refrigerator at
least 2 hours before using. The dough will keep for 4 days in the
refrigerator or can be frozen for up to 4 months, if very well
wrapped. If frozen, defrost it in the refrigerator for 24 hours before
using. If the pastry dough is very cold, let it sit at room
temperature until it is pliable, but not soft, before using.
For the filling, peel, halve and core the pears. Cut the halves into
1/2 inch thick slices and place in a large mixing bowl. Sprinkle on
the lemon juice and toss to coat the pear slices.

In another small mixing bowl combine the granulated sugar, brown
sugar, flour, crystallized ginger, ground ginger, ground cloves, and
ground cardamom and toss to blend well. Add this mixture to the pears
and gently stir to coat the pears.
Center a rack in the oven and preheat to 425 degrees F/220 degrees C.
Roll out half of the pie dough on a lightly floured, smooth work
surface to a large circle, about 12 inches in diameter. Carefully roll
the pie dough around the rolling pin, then gently unroll the dough
into a 10 inch round pie pan. Gently lift up the edges of the pie
dough and fit it to the bottom and against the sides of the pan.
Transfer the filling to the pie shell.
Roll out the remaining half of the pie dough on a lightly floured,
smooth work surface to a large circle, about 13 inches in diameter.
Use a pastry brush to dampen the edges of the lower crust. Transfer
the top crust to the pie and trim off any large edges. Pinch the edges
of both crusts together and shape them into a fluted edge. Use a sharp
knife to make several slits in the top crust.

Place the pie on a jelly roll pan. Bake for 10 minutes. Lower the oven
temperature to 375 degrees F/190 degrees C and bake another 45
minutes, until the crust is golden and the filling is bubbling. Remove
from the oven and cool on a rack. The pie will keep for 3 days wrapped
in aluminum foil at room temperature.

Source: http://www.psgrill.net/Food/Recipes/...gingerpie.html



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