| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Golden raisins |
| 1/4 |
c |
Plus 2 tablespoons minced crystallized; (about 2 1/2 ounces) |
|
|
; ginger |
| 3 |
lb |
Ripe medium pears; (about 7), peeled, |
|
|
; cored, sliced 1/2 |
|
|
; inch thick |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Butter; melted |
| 2 |
tb |
Quick-cooking tapioca |
| 1 |
tb |
Fresh lemon juice |
| 1 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
|
Buttermilk Pie Crust Dough disks |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
|
|
Vanilla ice cream |
INSTRUCTIONS
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 400F. Combine pears
and next 6 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.
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.
Bake pie until crust is golden brown and juices bubble up through slashes,
covering crust edges with foil if browning too quickly, about 1 hour. Serve
warm with vanilla ice cream.
Serves 8.
Bon Appetit November 1991
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