Gingered Pear Pie

Name: Gingered Pear Pie
Ingredients: 1 teaspoon minced crystallized ginger; 2 tablespoons water; 1/4 cup sifted cake flour; 1/8 teaspoon baking powder; 1/2 teaspoon sugar; 1 tablespoon chilled margarine, cut into pieces; 1 1/2 to 2 teaspoons ice water; Vegetable cooking spray; 1 cup peeled, thinly sliced pear (about 1 small pear); 2 tablespoons sugar; 2 teaspoons quick-cooking tapioca, uncooked; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 teaspoon sugar

14 ingredients

4 steps

Ingredients

1 teaspoon minced crystallized ginger
2 tablespoons water
1/4 cup sifted cake flour
1/8 teaspoon baking powder
1/2 teaspoon sugar
1 tablespoon chilled margarine, cut into pieces
1 1/2 to 2 teaspoons ice water
Vegetable cooking spray
1 cup peeled, thinly sliced pear (about 1 small pear)
2 tablespoons sugar
2 teaspoons quick-cooking tapioca, uncooked
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon sugar

Directions

1

Combine ginger and water in a small saucepan. Bring to a boil; remove from heat. Cover and let stand 1 hour. Drain mixture, reserving liquid.
2

Combine flour, baking powder, and 1/2 teaspoon sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly.
3

Divide dough in half. Gently press each half of dough between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill 15 minutes. Roll each half of dough into a 5 1/2-inch circle between sheets of plastic wrap. Set 1 dough circle aside. Remove top sheet of plastic wrap from other circle. Invert dough, and fit into a 4-inch tartlet pan coated with cooking spray. Remove remaining plastic wrap.
4

Combine reserved ginger liquid, pear, and next 4 ingredients. Spoon mixture into prepared pastry. Remove top sheet of plastic wrap from remaining dough circle. Invert dough over filling. Remove remaining sheet of plastic wrap; fold edges under and flute, if desired. Cut slits in top pastry for steam to escape. Sprinkle with 1/2 teaspoon sugar. Bake at 400° for 50 minutes or until golden. Let cool slightly before serving.