Pear and Ginger Pie with Streusel Topping
Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.
Yield: serves 8
FOR THE CRUST:
- 1 1⁄3 cups flour
- 1⁄3 cup cornstarch
- 4 tbsp. unsalted butter, cubed and chilled
- 1⁄4 cup plus 1 tbsp. lard or vegetable shortening, chilled
- 1 tbsp. sugar
- 1⁄2 tsp. salt
- 1⁄4 ice-cold water
FOR THE FILLING AND TOPPING:
- 8 medium Bartlett pears, peeled, cored, and thinly sliced
- 3 tbsp. fresh lemon juice
- 1 cup sugar
- 2 tbsp. minute tapioca
- 5 tbsp. butter
- 1⁄2 tsp. ground mace
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. freshly grated nutmeg
- 1 (1"-piece ginger), peeled and grated
- 1 cup flour
- Make the crust: Pulse flour, cornstarch, butter, lard, sugar, and salt in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Form dough into a disk and wrap in plastic wrap; chill 1 hour.
- Heat oven to 450°. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake 15 minutes. Remove paper and weights; let cool.
- Make the filling and topping: Toss pears with lemon juice; let sit, uncovered, 30 minutes, then drain, discarding liquid. Stir in 1⁄2 cup sugar, plus tapioca. For the topping, stir remaining sugar, plus butter, mace, salt, nutmeg, and ginger in a bowl. Using your fingers, mix in flour until small crumbles form; set both filling and topping aside.
- Reduce oven to 375°. Tightly arrange pears over dough and sprinkle with topping; bake until the topping is golden and filling is bubbling, about 1 hour. Let pie cool to room temperature before serving.