King Arthur Flour
Source of Recipe
King Arthur Flour
List of Ingredients
Crust
You'll need an unbaked, 9-inch pie shell that's at least 1 1/2 inches deep. Use your favorite recipe, or the following pie crust recipe.
1 1/2 cups (6 1/2 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon (1/8 ounce) dried buttermilk powder (optional)
1/4 cup (1/2 stick, 2 ounces) butter
1/4 cup (1 1/2 ounces) vegetable shortening or lard
1 teaspoon vinegar
3 to 5 tablespoons cold water
Pear Filling
3 to 4 pears (1 1/4 pounds), peeled, cored and chopped (about 3 cups)*
Custard Filling
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom or allspice
3 tablespoons (3/4 ounce) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) sour cream
2 tablespoons (1 ounce) sugar
2 tablespoons (1 1/2 ounces) golden syrup or light corn syrup
2 eggs
Cake Filling
3/4 cup (5 1/2 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter or margarine
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup (1 1/2 ounces) minced candied or crystallized ginger
1/8 teaspoon ground cardamom or nutmeg
1/2 cup (4 ounces) sour cream
1 large egg
1 teaspoon vanilla extract
1 1/3 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Topping
1/4 cup (1 1/2 ounces) sliced almonds (optional)
Recipe
This is also good made with apples, or a mixture of pears and apples.
Crust: For the flakiest crust, chill all the pie crust ingredients -- even your bowl and utensils -- for at least 30 minutes. In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and buttermilk powder. Using a pastry blender, pastry fork, your fingers or a mixer, cut in the chilled butter and vegetable shortening (or fresh lard, if you can find it). Don't over-blend the mixture; leave baby pea-sized lumps of butter.
Mix the vinegar with 3 tablespoons of the water, and sprinkle this over the flour mixture. Press the dough together, gathering in any crumbs from the bottom of the bowl. If the dough isn't cohesive, add an additional 1 or 2 tablespoons of water, just enough to make it hold together. Don't worry if it's a bit lumpy; just shape it into a disk, cover with plastic wrap, and refrigerate for 30 minutes or longer.
Roll out the dough until it's about 14 inches in diameter and about 1/8-inch thick. Lay the dough into a deep-dish pie pan (9 x 1 1/2 inches) and trim excess dough, folding the edges of the dough under and onto the lip of the pie pan. Crimp the dough artfully to form a high edge to hold the filling. Refrigerate the crust until you're ready to use it.
Custard Filling: In a small mixing bowl, whisk together all of the filling ingredients until they're well-blended. Set the mixture aside while you make the cake filling.
Cake Filling: Using a hand or stand mixer, cream together the sugar and butter until they're light in color. Add the baking powder, salt, baking soda, ginger, and cardamom or nutmeg. Beat in the sour cream, egg and vanilla. Last, add the flour and mix until blended.
Assembly: Preheat your oven to 400°F. Spoon the chopped pears into the pie crust. Pour the custard filling over the pears. Dollop scoops of the cake batter over the custard. Don't worry if these dollops of batter sink about halfway -- they're supposed to. Sprinkle the top with sliced almonds, if desired. Cover the edges of the crust with a pie crust shield or a band of aluminum foil.
Baking: Bake the pie-cake in a preheated 400°F oven for 15 minutes, then turn the oven down to 350°F and bake for an additional 40 to 45 minutes, until the top is golden brown and has set. Remove the pie-cake from the oven, and cool it on a wire rack. Yield: one deep-dish pie, 12 servings.
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