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Asian Pear Pie

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Updated Feb 1, 2011
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Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT

Asian Pear Pie

  • Prep Time 45 min
  • Total 4 hr 20 min
  • Servings 8
  • Ingredients 11
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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
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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