Dessertsbettycrocker5.0
Asian Pear Pie
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 45 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- oven
📝 Preparation Steps
1
In medium bowl, mix 2 cups of the flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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.
salt1 teaspoon
2
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.
fresh lemon juice2 tablespoons
3
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.
butter1 tablespoon
4
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. Place pastry over filling and unfold; trim, seal and flute edge. Brush top with egg white. Sprinkle with granulated sugar. Place pie plate on a cookie sheet. Place in oven.
egg white, lightly beaten1granulated sugar1 tablespoon
5
Reduce oven temperature to 400°F. 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.
Nutrition Facts
calories
450
fat Content
4
serving Size
1 Serving
fiber Content
4 g
sugar Content
26 g
sodium Content
320 mg
protein Content
4 g
trans Fat Content
3 1/2 g
cholesterol Content
0 mg
carbohydrate Content
60 g
saturated Fat Content
6 g
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