Asian Pear Pie

Asian Pear Pie

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT

Prep Time



Total Time






2 1/3
cups Gold Medal® all-purpose flour
teaspoon salt
cup shortening
to 7 tablespoons cold ginger ale
cup packed light brown sugar
teaspoon five-spice powder
cups thinly sliced peeled pears (about 6 large)
tablespoons fresh lemon juice
tablespoon butter
egg white, lightly beaten
tablespoon granulated sugar
  1. In medium bowl, mix 2 cups of the flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with ginger ale, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  2. Heat oven to 500°F. In small bowl, mix remaining 1/3 cup flour, the brown sugar and five-spice powder. In large bowl, gently toss pears and lemon juice; sprinkle with brown sugar mixture and toss again.
  3. On lightly floured surface, roll one round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side. Spoon filling into pastry-lined plate; dot with butter.
  4. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold; trim, seal and flute edge. Brush top with egg white. Sprinkle with granulated sugar. Place pie plate on a cookie sheet. Place in oven.
  5. Reduce oven temperature to 400°F. Bake 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Contestant Quote
"Inspired by picking local pears at the farmers’ market and awaiting the warm aroma of five-spice powder while the pie bakes makes this a family favorite." Lisa Keys
Chilling the pastry allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer than 45 minutes, let pastry soften slightly at room temperature before rolling.
To prevent excessive browning, cover crust edge with a 2- to 3-inch strip of foil; remove foil during last 15 minutes of baking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 6g,
    • Trans Fat 3 1/2g),
  • Cholesterol 0mg;
  • Sodium 320mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 4g,
    • Sugars 26g),
  • Protein 4g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.