The weekend is finally here & I couldn’t be happier!
This month has just been flying by, and thank goodness because that means we are one day to closer to my ultimate favorite holiday - Thanksgiving!
From the food to quality family time, there is nothing about this holiday that I don’t like.
I am usually in charge of desserts, and with every year I try to come up with a new, creative and even more delicious dessert than the previous year!
This year I’m already brainstorming on new pie ideas, and decided to try a pear pie instead of the traditional apple pie.
Pears are naturally sweet so with the addition of the crystallized ginger and apples, gives a nice balance to the pie. I use the Granny Smith apples to add some acidity to help cut the sweetness and it also helps the filling hold up with all excess juices. If apples are unavailable , use 8 firm pears. The ginger adds an exciting new flavor combination to the pie and to your thanksgiving dessert table!
No one will be expecting how well they all work together, and it will definitely become a new favorite!
Double Pie Crust
2 1/2 cups all-purpose flour
1 tablespoon light brown sugar
1 teaspoon fine-grain sea salt
2 sticks cold unsalted butter
½ cup very cold water, divided
7 large pears (Bosc) , peeled, cored, and sliced
1 large granny smith apple, peeled, cored, slice
¼ cup cornstarch
Juice from ½ lemon
½ cup crystalized ginger, finely chopped
½ cup light brown sugar
1 tsp. cinnamon
½ tsp. ground ginger
1 tsp. salt
1 large egg, beaten ( egg wash)
1 ½ tbsp raw sugar, such demerara sugar
In a large bowl, whisk the dry ingredients. Using a box grater, grate the cold butter, or cut the cold butter into dice sized pieces. (TIP : if butter seems to have melt when finished grating, put the grated butter in the fridge for a few minutes for it to harden again) Working quickly, use your hands to break up the butter into the flour mixture until it resembles the size of peas. Drizzle the ice cold water, a tablespoon at a time and mix using your hands. Add as much water until the dough comes together. Note: do not pour in the entire water, as you may or may not need to use it all.
Flour your surface area and turn out your dough. Knead your dough for few more times until it all comes to together. Divide your dough in half, flatten into disks, wrap with plastic wrap and refrigerate until firm, at least an hour.
In a large bowl, toss the sliced pears and apples in the sugar, cornstarch, lemon, crystalized ginger, salt, ground cinnamon, and ginger together. Set aside.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out your dough, being sure to rotate it every so often to avoid sticking. Roll into a 13-inch round. Carefully transfer it to your pie pan, gently pressing to fit the tin, leaving about a 1-inch overhang.
For the second pie dough, roll out the dough the same way as the first. Cut about six 2 inch-wide strips from your rolled out dough using a pizza cutter or sharp knife.
Spoon the filling into the tin over the dough, spreading to make an even layer.
Lay half of the strips over the pie, evenly spaced (about 1/4-inch in between), across the pie vertically. Once all the pieces are placed, rotate the pie 90 degrees so that the strips are running horizontally.
Now repeat the same process as you would for a traditional lattice. Tuck your latice and pie dough and crimp as you desire.
Beat the egg and brush the pie with the egg wash. Sprinkle the raw sugar over the top.
Bake for 1 hour & 15 -30 mins. Or until the crust is golden brown, and the filling begins to bubble through vents. Allow to cool, serve warm or at room temperature
NOTES : I added in 2 granny smith apples because I find that the tart flavor of the granny smith helps cut the sugar of the pears. Also, because they are a firm apple and hold up better than using just all pears, and soaks up the excess juice. Use 8 pears if no granny smiths are available. If using other kinds of apples, make sure they are firm apples such as granny smith or gala apples.