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Asian Pear Pie

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Asian Pear Pie
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  • Prep 45 min
  • Total 4 hr 20 min
  • Servings 8
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Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT
By Betty Crocker Kitchens
Updated Feb 1, 2011

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

450 Calories, 21g Total Fat, 4g Protein, 60g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
6g
29%
Trans Fat
3 1/2g
Cholesterol
0mg
0%
Sodium
320mg
13%
Potassium
200mg
6%
Total Carbohydrate
60g
20%
Dietary Fiber
4g
18%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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