Ginger-Pear Upside-Down Pie

Name: Ginger-Pear Upside-Down Pie
Ingredients: 1 cup cake flour; 1 cup all-purpose flour; 1-1/2 teaspoons salt; 1 teaspoon sugar; 2/3 cup cold butter, cubed; 1 teaspoon white vinegar; 1/3 to 1/2 cup ice water; 1/2 cup chopped walnuts, toasted; 1/2 cup chopped pecans, toasted; 1/2 cup packed brown sugar; 1/4 cup butter, melted; 6 cups sliced peeled fresh pears; 1/2 cup sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

17 ingredients

6 steps

Ingredients

1 cup cake flour
1 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon sugar
2/3 cup cold butter, cubed
1 teaspoon white vinegar
1/3 to 1/2 cup ice water
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup butter, melted
6 cups sliced peeled fresh pears
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

1

Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle.
2

Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
3

On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge.
4

Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
5

Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes.
6

Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.