PEAR-GINGER PIE
You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road trip in 1995. A "for sale" sign on an old trading post read, "There used to be pie. Ain't no more." They bought the place and opened Pie-O-Neer.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dirk Frazier
[email protected]I'm allergic to pears, so I can't comment on the taste of this pie. But it sure does look delicious!
newaz sharif
[email protected]This pie is way too sweet for my taste. I would not recommend it.
Shamarie Atkinson
[email protected]I followed the recipe exactly and my pie turned out terrible. I'm not sure what went wrong.
Lonfle Taylor
[email protected]This pie was a disappointment. The filling was bland and the crust was soggy.
Alex Morai
[email protected]I would recommend this pie to anyone who loves pears and ginger.
Aliyu Abubakar
[email protected]This pie is perfect for a fall dessert. The pears and ginger are a great combination.
mahama shkor
[email protected]I made this pie for my husband's birthday and he loved it. He said it was the best pie he's ever had.
Malik Ibrar
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful pie that's sure to impress your guests.
Chinelo Agha
[email protected]I've made this pie several times and it's always a winner. It's the perfect dessert for any occasion.
Mian Asad Akram
[email protected]This pie was easy to make and turned out delicious. I used fresh pears from my backyard and they were perfect in this pie.
Hanif lucky
[email protected]I'm not a huge fan of pears, but I really enjoyed this pie. The ginger flavor really complemented the pears. I would definitely make this pie again.
Boi Keboi
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Louise aron
[email protected]This pear ginger pie was a hit! The filling was sweet and tangy, with a perfect balance of pear and ginger flavors. The crust was flaky and buttery. I will definitely be making this pie again.