Pear Ginger Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg firm but ripe pears (about 6 medium pears, preferably Bosc or Anjou)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh ginger, grated</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare your pie crust. In a large bowl (or food processor), combine the flour, sugar, and salt. Add the cold cubed butter and work it into the flour using a pastry cutter, your fingertips, or pulse in the food processor until the mixture resembles coarse meal with some pea-sized bits of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar together (the vinegar inhibits gluten formation for a more tender crust). Drizzle this liquid over the flour mixture, about 1 tablespoon at a time, gently mixing until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for bottom, 40% for top). Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Peel, core, and slice the pears into approximately 0.5cm slices. Place in a large bowl and toss with lemon juice to prevent browning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, mix together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and salt. The cornstarch will thicken the pear juices as they release during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sugar mixture, crystallized ginger, and fresh grated ginger to the pears. Toss gently but thoroughly to coat all pear slices. Let the mixture sit for about 15-20 minutes to allow the pears to release some juice and the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third of the oven. Place a baking sheet on the rack to preheat – this will help the bottom crust cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the larger disk of dough from the refrigerator. On a lightly floured surface, roll it out to a circle about 3mm thick and approximately 30cm in diameter. Transfer it to your pie dish by gently folding it in quarters, then unfolding in the dish. Press it gently into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drain any excess liquid from the pear mixture (you can reduce this on the stovetop and add it back later if desired). Arrange the pears in the pie crust, mounding slightly higher in the center. The pears will collapse during baking, so don't worry if it looks full.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the second disk of dough to a similar thickness. You can either cover the pie completely (be sure to cut vents) or create a lattice top. For a lattice, cut the dough into strips about 2cm wide, then weave them over the filling, alternating over and under.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim any excess dough from the edges, leaving about 1cm overhang. Fold the overhang under itself and crimp decoratively with your fingers or a fork to seal the edges. The sealed edge prevents filling from leaking and gives a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the top crust with the egg wash, which will give your pie a beautiful golden shine. Sprinkle with demerara sugar for a crunchy, sweet finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the pie on the preheated baking sheet in the oven. Bake at 200°C (400°F) for 20 minutes, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling. If the edges are browning too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This resting time is crucial as it allows the filling to set properly so it doesn't run when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve warm or at room temperature. This pie pairs beautifully with vanilla ice cream or lightly whipped cream. The warming ginger notes will become more pronounced as the pie cools, creating a perfect balance with the sweet, tender pears.</li></ol>