Recipe courtesy of Kathy Knapp
From:
Food Network Magazine
Pear-Ginger Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 265
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 41
- Sodium
- 134
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 1 hr
Ingredients
For the crust:
1 cup all-purpose flour, plus more for dusting
1/8 teaspoon baking powder
1/8 teaspoon fine salt
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon lard
1 large egg yolk
1/4 teaspoon apple cider vinegar
For the filling:
5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups)
Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice
1 1-inch piece ginger, peeled and finely chopped
2 tablespoons all-purpose flour
2 tablespoons orange marmalade
For the topping:
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
Directions
- Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
- Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
- Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
- Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
- Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.