Gingered Pear Pie With Golden Raisins Recipes

SPICED PEAR AND RAISIN PIE

Steps:

• Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
• Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.
• Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

PEAR-RAISIN PIE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.
• In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.
• In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping.
• Bake 25 to 30 minutes or until crust and topping are light golden brown.

PEAR-GINGER PIE

Steps:

• To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
• Position a rack in the lower third of the oven and preheat the oven to 400˚F.
• In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
• Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
• Cool to room temperature before slicing and serving.
• Flaky Pie Crust Dough
• In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
• To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
• Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
• Make Ahead
• Cover and refrigerate the pie for up to 5 days.