Asian Pear Pie

Name: Asian Pear Pie
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Asian
Ingredients: 1 teaspoons five-spice powder; 1 Tbsp butter; 1 egg white, lightly beaten; 552 milliliters Gold Medal® all-purpose flour; 5 Tbsps cold ginger ale; 1 Tbsp granulated sugar; 2 Tbsps fresh lemon juice; 118 milliliters packed light brown sugar; 1 liters thinly sliced peeled pears (about 6 large); 1 teaspoon salt; 177 milliliters shortening

You can never have too many dessert recipes, so give Asian Pear Pie a try. One serving contains 440 calories, 5g of protein, and 21g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. Head to the store and pick up pears, butter, flour, and a few other things to make it today.

Instructions

In medium bowl, mix 2 cups of the flour and the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with ginger ale, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

Ingredients you will need

Ginger Ale

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat oven to 500°F. In small bowl, mix remaining 1/3 cup flour, the brown sugar and five-spice powder. In large bowl, gently toss pears and lemon juice; sprinkle with brown sugar mixture and toss again.

Ingredients you will need

Brown Sugar

Lemon Juice

All Purpose Flour

Pear

Equipment you will use

Bowl

Oven

On lightly floured surface, roll one round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side. Spoon filling into pastry-lined plate; dot with butter.

Ingredients you will need

Butter

Roll

Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

Ingredients you will need

Roll

Place pastry over filling and unfold; trim, seal and flute edge.

Brush top with egg white.

Ingredients you will need

Egg Whites

Sprinkle with granulated sugar.

Ingredients you will need

Granulated Sugar

Place pie plate on a cookie sheet.

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Equipment you will use

Baking Sheet

Place in oven.

Equipment you will use

Oven

Reduce oven temperature to 400°F.

Equipment you will use

Oven

Bake 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

Ingredients you will need

Crust

Juice

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1teaspoons

five-spice powder 1Tbsp

butter 1

egg white, lightly beaten 552milliliters

Gold Medal® all-purpose flour 5Tbsps

cold ginger ale 1Tbsp

granulated sugar 2Tbsps

fresh lemon juice 118milliliters

packed light brown sugar 1liters

thinly sliced peeled pears (about 6 large)1teaspoon

salt 177milliliters

shortening

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.