Ingredients
| 2-1/2 cup | flour | | 2 tbsp. | sugar | | 1/2 tsp. | salt | | 1/2 cup | butter or | | margarine, cold and cut in pieces | | 1/3 cup | vegetable shortening | | 7 tbsp. | ice water |
Filling
| 1/2 cup | sugar | | 1 tbsp. | ginger, preserved and minced | | 1/2 tsp. | green ginger, grated and peeled | | 1/4 tsp. | ground ginger | | 1/4 cup | flour | | 3 lbs. | pears (Bartlett or | | Anjou), cored, peeled and sliced |
Glaze
| 1 | Egg white, lightly beaten | | 1-1/2 tbsp. | sugar |
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Instructions
To make pastry dough:
Combine flour, sugar; and salt in food processor fitted with metal blade; pulse to mix. Add butter and shortening and pulse 8 to 12 times until mixture resembles coarse cornmeal. Sprinkle with 4 tablespoons water and pulse. Add an additional 2 to 4 tablespoons water and pulse until dough holds together when pressed with fingertips; adding more water if necessary. On floured surface, form dough into a ball and cut in half. Flatten dough pieces into disks. Wrap in plastic wrap and refrigerate at least 30 minutes (up to 3 days).
Heat oven to 400°F.
For filling: combine sugar, gingers and flour. Toss with pears to coat.
On floured surface, roll one of the disks of dough into a 13-inch circle. Fit into a 9-1/2 or 10-inch deep dish pie plate. Fill pie with pear mixture. Roll out remaining dough and using a cookie cutter. Cut out 10 to 12 shapes (we used leaves). Place cutouts on top of filling, slightly overlapping them.
Brush top of pie with beaten egg white and sprinkle with sugar. Bake 45 minutes. Loosely cover pie with foil and bake 30 minutes longer. Remove foil and bake 5 minutes longer if pastry is not golden. Cool completely.
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