Asian Pear Pie

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

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Prep Time 45 min
Total Time 4 hr 20 min
Servings 8

Ingredients

2 1/3: cups Gold Medal® all-purpose flour

1: teaspoon salt

3/4: cup shortening

5: to 7 tablespoons cold ginger ale

1/2: cup packed light brown sugar

1/2: teaspoon five-spice powder

6: cups thinly sliced peeled pears (about 6 large)

2: tablespoons fresh lemon juice

1: tablespoon butter

1: egg white, lightly beaten

1: tablespoon granulated sugar

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Directions

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.

EXPERT TIPS

Expert Tips

"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.

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