Triple Ginger Pear Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This dessert is a perfect holiday treat.
Ingredients
- 2 1/2 c. all-purpose flour
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1/2 c. cold butter
- 1/3 c. vegetable shortening
- 6 tbsp. ice water
Instructions
- Make Pastry Dough: Combine flour, sugar, and salt in food processor fitted with metal blade; pulse to mix. Add butter and shortening and pulse 8 to 12 times, until mixture resembles coarse cornmeal. Sprinkle with 4 tablespoons water and pulse. Heat oven to 400 degrees.
- Add an additional 2 to 4 tablespoons water and pulse until dough holds together when pressed with fingertips, adding more water if necessary. On floured surface, form dough into a ball and cut in half; flatten dough pieces into disks. Wrap in plastic wrap and refrigerate at least 30 minutes (up to 3 days).
- Make Filling: Combine sugar, gingers, and flour, then toss with pears to coat.
- On floured surface, roll one of the disks of dough into a 13-inch circle. Fit into a 9 1/2-inch or 10-inch deep dish pie plate. Fill pie with pear mixture. Roll out remaining dough and using a cookie cutter, cut out 10 to 12 shapes (we used leaves). Place cutouts on top of filling, slightly overlapping them.
- Brush top of pie with beaten egg white and sprinkle with sugar. Bake 45 minutes. Loosely cover pie with foil and bake 30 minutes longer. Remove foil and bake 5 minutes longer if pastry is not golden. Cool completely.
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