Ginger & Pear Pie

There is something about the combination of pear, ginger, and vanilla that makes me wild.  It’s sweet but also has this wonderful edge.  I love pears, and pear pie is probably my favorite fruit pie these days, which is why I chose this pie as the first of February’s sweet pies.  Not to mention that the shape of the pear is, in my opinion, one of the most beautiful in nature.  Soft, gentle, gorgeous.  Can you tell the pie is already getting to my head?

I’ve also decided to take this month-of-pies challenge as a way to work on my photographic creativity.  I went back through my archives recently and made a list of all the posts that I’d like to rephotograph (there were 23, now there are 20!), and it got me thinking about the overall photography of the site.  It’s easy to get into a rut, to take the same photographs over and over again so I want to try and push myself.  Incorporate new angles, new design elements, etc.  Do you have any photographic tricks that you rely on?  Any advice?

Libby over at Edible CVille is joining me and making one pie a week! Are you partaking in the National Pie Month Challenge? Let me know, I’ll be listing the pie bloggers at the end of each post.  See more b&s pie recipes here.

Ginger & Pear Pie

Dough:

Basic pie dough recipe (found here)

1 tbsp ginger

1 tsp cinnamon

Filling:

6 bartlett pears

1 tbsp ginger

1 tsp cinnamon

2 tbsp butter

1/4 cup sugar

3 tbsp flour

1 tsp vanilla extract

Whipped Cream:

1 cup heavy whipping cream

1/4 cup sugar

1 tsp ginger

1 tsp vanilla extract

For glaze:

One egg

Start with your pie dough.  Sift dry ingredients.  Using your hands, work in shortening.  Cube butter and work it in.  Continue to blend until the consistency is that of course cornmeal.  Stir in the water, a little at a time until your dough forms a ball.  Divide in half.  Wrap each half in plastic wrap and refrigerate for at least 1 hour.

Peel and thinly slice your pears.  In a large skillet melt butter.  Add in pears and cook over medium heat.  Mix in spices, sugar, and extract.  Cook 7-10 minutes, or until the pears have softened slightly.  Remove from heat and stir in flour.

Remove half of the dough from the fridge.  Roll it out on a floured, non-stick surface (like a sil-pat).  Roll it out so it is 1 foot x 1 foot wide and 1/4″ thick.  Drape the crust over the rolling pin and transfer it to the pie dish.  Press into the pie dish.  Scoop filling into the pie dish.  Roll out top, repeating the steps, and lay it over the pie.  Press the edges together and remove any excess dough.

Whisk egg and brush over the top of the pie.  Cut slits in the top and bake for 45 minutes at 375.

To serve, whip cream, sugar, ginger, and extract together until stiff.