Title: Triple Ginger Pear Pie
Categories: Pie Fruit
Yield: 10 Servings

2 1/2	c	Flour, plain
2	tb	Sugar
1/2	ts	Salt
1/2	c	Butter or margarine cold, and cut into pieces
1/3	c	Shortening, vegetable
7	tb	Water iced == Filling
1/2	c	Sugar
1	tb	Ginger, preserved minced
1/2	ts	Ginger, green grated & peeled
1/4	ts	Ginger, ground
1/4	c	Flour, plain
3	lb	Pears (Bartlett or Anjou), cored, peeled, and sliced == Glaz
1		Egg white lightly beaten
1 1/2	tb	Sugar

1. To make pastry dough, combine flour, sugar, and salt in food processor fitted with metal blade; pulse to mix. Add butter and shortening and pulse 8 to 12 times, until mixture resembles coarse cornmeal. Sprinkle with 4 tablespoons water and pulse. Add an additional 2 to 4 tablespoons water and pulse until dough holds together when pressed with fingertips, adding more water if necessary. On floured surface, form dough into a ball and cut in half; flatten dough pieces into disks. Wrap in plastic wrap and refrigerate at least 30 minutes (up to 3 days).

2. Heat oven to 400 degrees F. For filling, combine sugar, gingers, and flour, then toss with pears to coat.

3. On floured surface, roll one of the disks of dough into a 13" circle. Fit into a 9 1/2" or 10" deep dish pie plate. Fill pie with pear mixture. Roll out remaining dough and using a cookie cutter, cut out 10 to 12 shapes (we used leaves). Place cutouts on top of filling, slightly overlapping them.

4. Brush top of pie with beaten egg white and sprinkle with sugar. Bake 45 minutes. Loosely cover pie with foil and bake 30 minutes longer. Remove foil and bake 5 minutes longer if pastry is not golden. Cool completely.

Per serving: 315 calories (33% from fat); 12 g fat.

Coverted at 1216ore by Jamie from C:\1\inet15 by nymartin@shell.mdc.net (Ny Martin) on 98.

From: Kevin Jcjd Symons Date: 08-16-98 (06:58) The Neverending Bbs (286) Fido-Natio

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