The Pie Recipes
makes eight 4½” x 2½” pies Ginger Pie Pastry (adapted from Eating Well Magazine) 1 cup all-purpose flour ½ cup white whole wheat flour 1 teaspoon baking powder
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
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- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- 1 teaspoon baking powder
- ½ cup dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 1 tablespoon molasses combined with 2 tablespoons ice cold water
- 1½ pounds of ripe but firm pears, peeled, halved, cored and cut into ¾” chunks
- 1 teaspoon fresh lemon juice
- 2 tablespoons granulated sugar (taste the pears- and adjust the sugar accordingly)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- zest of one small lemon
- 1 tablespoon crystallized candied ginger, diced
- an egg wash made from 1 egg combined with 1 tablespoon milk
- coarse sanding sugar for sprinkling (preferably Sugar in the Raw)
