Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

PEAR-GINGER PIE




Source of Recipe


Shell


Recipe Introduction


MAKES ONE NINE-INCH PIE


Recipe Link: http://seattlepi.nwsource.com/food/95262_pies13.

List of Ingredients




1/2 portion Never-Fail Pie Crust (recipe follows)
4 to 5 large pears, preferably Comice or a combination of
Comice and another crisper variety
1/2 cup sugar
1/4 cup candied ginger, cut into small dice
1 tablespoon lemon juice
3 tablespoons flour

NEVER-FAIL PIE CRUST
MAKES FOUR NINE-INCH CRUSTS

3 cups all-purpose flour
1 1/2 cups vegetable shortening
1/2 teaspoon salt
1 tablespoon cider vinegar
6 tablespoons cold water

Recipe



Preheat oven to 425 degrees.
Peel, core and slice the pears about 1/2-inch thick. Put slices in a bowl and drizzle with lemon juice. Add the sugar and candied ginger and mix. Add flour and toss.
Roll out two crusts. Place one in the bottom of a 9-inch pie pan. Brush surface of bottom crust with egg white to keep it from getting soggy from the filling. Add filling. There will be extra juice at the bottom of the bowl of filling. Don't pour that into the crust. Cover with the top crust and pinch to seal. Cut several vents in the top crust.
Bake for 30 minutes. Turn temperature down to 375 degrees
and bake for another 30 minutes or until the filling bubbles over and the crust is golden brown. Remove to a rack and let it cool for 30 minutes before serving.

Crust
In a bowl, combine flour, shortening and salt.
With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed. (Break the fat into pea-size pieces.)
In a small bowl or a measuring cup, combine the vinegar and
cold water. Beat to combine, then add to dry ingredients. Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened. You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes. It behaves better when cool.
When ready to roll out, divide the dough into equal parts,
depending on the size of the pie pans. Roll out on a floured surface with a floured rolling pin.