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Asian Pear Pie
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Prep Time:
45 minutes
Total Time:
4 hours 20 minutes
Lisa Keys shared her winning Fall Baking recipe in the 2010 magazine contest.
Ingredients:
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 5 to 7 tablespoons cold ginger ale
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon five-spice powder
  • 6 cups thinly sliced peeled pears (about 6 large)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1 egg white, lightly beaten
  • 1 tablespoon granulated sugar
Instructions:
  • In a medium bowl, combine 2 cups of flour and salt. Add shortening and blend using a pastry blender or two knives until the mixture resembles small peas. Drizzle ginger ale, 1 tablespoon at a time, mixing with a fork until all the flour is moistened and the dough almost comes together. Form the dough into a ball, divide in half, and shape each half into a flattened round on a floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes until firm but still easy to work with.
  • Preheat the oven to 500°F. Combine 1/3 cup flour, brown sugar, and five-spice powder in a small bowl. In a large bowl, delicately mix pears and lemon juice, then sprinkle with the brown sugar mixture and toss gently.
  • Roll out the pastry on a floured surface into a circle 2 inches larger than a 9-inch pie plate. Gently fold the pastry into fourths, then unfold and place it in the pie plate, pressing it firmly against the bottom and sides. Fill the pastry with the filling and dot with butter.
  • Trim the excess pastry to 1/2 inch from the plate's rim. Roll out the second pastry round, fold into fourths, cut slits for steam to escape. Place pastry over filling, unfold, trim, seal, and flute edge. Brush top with egg white, sprinkle with sugar. Put pie plate on a baking sheet and bake.
  • Lower the oven temperature to 400°F. Bake for 45 to 50 minutes, or until the crust turns a beautiful golden brown and the juices start bubbling through the slits in the crust. Let it cool on a rack for at least 2 hours.

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