Gingered Pear Pie
|Minced crystallized ginger||1 Teaspoon|
|Cake flour||1⁄4 Cup (4 tbs), sifted|
|Baking powder||1⁄8 Teaspoon|
|Chilled butter/Margarine stick||1 Tablespoon, cut into small pieces|
|Ice water||2 Teaspoon|
|Cooking spray||1 Tablespoon|
|Peeled thinly sliced pear||1 Cup (16 tbs)|
|Quick cooking tapioca||2 Teaspoon (Uncooked)|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
1. Combine water and ginger in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until mixture boils. Cover and let stand 1 hour.
2. Preheat oven to 400°.
3. Combine flour, 1/2 teaspoon sugar, and baking powder in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist and crumbly (do not form a ball).
4. Divide mixture in half. Working with 1 half at a time, press mixture gently into a disk on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 6-inch circle. Repeat procedure with remaining half of dough. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap from 1 circle of dough; fit dough into a 4-inch pie pan coated with cooking spray, allowing dough to extend over edge of pan.
5. Combine crystallized ginger and liquid, pear, and next 4 ingredients in a bowl; toss gently. Spoon pear mixture into prepared crust. Remove plastic wrap from remaining circle of dough, and place over pear mixture; fold edges of dough under and flute. Cut slits in pastry for steam to escape, and sprinkle with 1/2 teaspoon sugar. Bake at 400° for 50 minutes or until golden (shield crust if necessary). Let cool slightly before serving.