Flaky pastry filled with spiced pears and toasted pecans. This dessert would be a great ending to a Fall or Winter dinner.
|1 ¾ cups||(425 mL) Flour|
|¾ tsp||(3 mL) Salt|
|¾ cup||(175 mL) Tenderflake® Lard|
|4-5 tbsp||(60-75 mL) Ice water|
|8||Large Bosc pears, peeled, cored and sliced|
|½ cup||(125 mL) Sugar|
|1 tsp||(5 mL) Lemon juice|
|1 tsp||(5 mL) Grated fresh ginger|
|1/4 cup||(60 mL) All-purpose flour|
|½ tsp||(2 mL) Cinnamon|
|¼ tsp||(1 mL) Ground nutmeg|
|½ cup||(125 mL) Chopped toasted pecans|
|Icing sugar for dusting|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate 30 minutes.
PLACE prepared pears in a large bowl. Add sugar, lemon juice, ginger, flour, cinnamon, nutmeg and salt. Toss to coat.
PREHEAT oven to 400°F (200°C).
ROLL out one round of pastry on a lightly floured surface until 2 inches (5 cm) larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate. Sprinkle pecans over bottom of pie shell. Add pear mixture.
ROLL out remaining pastry and cut into ½-inch (1 cm) strips. Weave strips on top of pie in lattice fashion tucking ends of strips under edge of bottom crust. Flute edge with floured fork or fingers. Brush crust lightly with milk.
PLACE pie on a baking sheet to catch any spillage. Cover pie edges with aluminum foil to prevent over browning. Bake in preheated oven for 30-40 minutes. Remove foil and bake another 10 minutes or until pears are tender and crust is golden brown. Cool and serve dusted with icing sugar.
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