Recipe Talk

I remember this recipe, it used sugared ginger and a pate brissee crust. Suggested wine was a Muscat de Beaune de Venise. I think it was in a January issue.
Does anyone have this?

Don't have that one, but would this one help?

* Exported from MasterCook *

Ginger Pear Pie with Golden Raisins

Recipe By :Bon App?tit Magazine via Jemangelaville.com
Serving Size : 8 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup golden raisins
1/4 cup crystallized ginger -- plus 2 tbsp minced
3 pounds pears -- ripe; medium 6-7; peeled, cored, sliced 1/2 inch thick
1/2 cup sugar
3 tablespoons butter -- melted
2 tablespoons tapioca -- quick cooking type
1 tablespoon fresh lemon juice
1 pinch salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 Buttermilk Pie Crust Dough disks -- (or two prepared pie dough rounds) ? recipe below
1 medium egg
2 tablespoons milk
Buttermilk Pie Crust Dough:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup unsalted butter -- chilled; 1 stick
1/2 cup chilled solid vegetable shortening
1/4 cup buttermilk -- + 2 tblsp

For the Pie Crusts: Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using fingers, pastry blender or food processor (pulses!) until the mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form (or pulse with the processor).

Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks.

Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.) Makes enough for 2 crusts.

For the Pie Filling: Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.

Position rack in lowest third of oven and preheat to 400?F.

Combine pears and next 7 ingredients in bowl. Stir in raisin mixture.

Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick).

Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.

Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. In terms of trimming the crust, I try to error on the side of not trimming enough. I figure a bit too much is much easier to work with than not enough.

Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape. I did not go super fancy here ? I just used a biscuit cutter with decorative edges, cut out two of those, quartered them and arranged on top. If you have a leaf cookie cutter or a pear cookie cutter that would look really nice on top of the pie! Or just be lazy like me and cut out a circle.

Bake the pie until crust is golden brown and the juices bubble up through slashes. Cover the crust edges with foil if the top of the pie is browning too quickly, about 1 hour.

My edges did start to get a little brown after about 40 minutes, so I cut out a foil edge-protector

Remove from oven and let cool a little bit. I believe we dug into it after about a half an hour. Use your own discretion here.

Serve warm with vanilla ice cream and you will think you have gone to pie heaven. Wow. This was really good. In fact, I am thinking the next time I host Thanksgiving (ha! Not next year! Hooray for jwa?s aunt!) I will include this in addition to a pumpkin pie.

Description:
"Ripe pears with golden raisins, crystallized ginger, tapioca, lemon juice baked in a buttermilk pie shell."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - May 3, 2007"
T(Cook/Bake Time):
"1:00"
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NOTES : The recipe comes from Bon App?tit Magazine and I made it pretty much exactly as written. I used the suggested Buttermilk Pie Crust recipe and it turned out really well. You could also use a prepared pie dough but this one was very easy to make. You could even make it ahead of time and have it all ready for when you want a pie. And who doesn't want a pie at some point in a given week?

Hi, You are in luck! This recipe was one of my favourites and I collected dozens of Gourmet magazines over many years. I kept about 10 magazines when I decluttered and this recipe had to be one of the ones I kept. So here is the recipe:

Make pate brisee. In a large ceramic or glass bowl, toss 3 1/2 pounds very firm Bartlett pears (about 8 large pears), peeled, halved lengthwise, cored and sliced with 1/2 to 3/4 cup sugar or to taste, 1/4 cup each of all-purpose flour and minced crystallized ginger, 3 tablespoons lemon juice, 2 teaspoons grated lemon rind, and 1/2 teaspoon cinnamon. Pinch off one fourth of the dough. reserving the remaining dough, covered and chilled and roll it out 1/16 inch on a floured surface. Cut the dough into holly leaf and berry shapes. Transfer the cut outs to a baking sheet and chill them, covered.
Roll out half the reserved dough 1/16 inch thick on the floured surface, fit it into a 9 inch pie plate, and trim the dough flush with the edge. Fill the shell with the pear mixture, mounding it slightly in the centre and dot the filling with 2 tablespoons of unsalted butter. Roll out the remaining dough 1/16inch thick and drape it over the filling. Trim the top crust, leaving a 1/2 inch overhang. Fold it under the bottom crust, and crimp the edge decoratively. Make slits in the to crust for steam vents and brush the dough with an egg wash, made by beating 1 large egg with 1 tablespoon water. Arrange the holy leaf and berry cut outs decoratively on the pie. Brush them with the egg wash and bake the pie on a baking sheet on the lowered rack of a preheated very hot oven (450F) for 15 minutes. Reduce the heat to moderately hot (375F) and bake the pie for 40 minutes or more, or until the crust is golden and the filling is bubbly.