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Name: Gingered Pear Pie with Golden Raisins
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Quick-cooking tapioca; 1/4 c Plus 2 tablespoons minced; 1/2 c Sugar; 3/4 c Golden raisins; 1/4 ts Ground nutmeg; 3 lb Ripe medium pears; (about; ; cored, sliced 1/2; 1 Egg; 2 tb milk; Vanilla ice cream; 1 1/4 ts Ground cinnamon; 3 tb Butter melted; ; ginger; ; inch thick; 1 tb Fresh Lemon Juice; 2 Buttermilk Pie Crust Dough

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INGREDIENTS

2 tb Quick-cooking tapioca
1/4 c Plus 2 tablespoons minced
1/2 c Sugar
3/4 c Golden raisins
1/4 ts Ground nutmeg
3 lb Ripe medium pears; (about
; cored, sliced 1/2
1 Egg
2 tb milk
Vanilla ice cream
1 1/4 ts Ground cinnamon
3 tb Butter ; melted
; ginger
; inch thick
1 tb Fresh Lemon Juice
2 Buttermilk Pie Crust Dough

Servings

INSTRUCTIONS

Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely. Position rack in lowest third of oven and preheat to 400F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center. Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 ~inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape. Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream. Serves 8. Bon Appetit November 1991

NOTES

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Gingered Pear Pie with Golden Raisins

2 tb Quick-cooking tapioca 
1/4 c Plus 2 tablespoons minced 
1/2 c Sugar 
3/4 c Golden raisins 
1/4 ts Ground nutmeg 
3 lb Ripe medium pears; (about 
  ; cored, sliced 1/2 
1  Egg 
2 tb milk 
  Vanilla ice cream 
1 1/4 ts Ground cinnamon 
3 tb Butter melted
  ; ginger 
  ; inch thick 
1 tb Fresh Lemon Juice 
2  Buttermilk Pie Crust Dough

Combine raisins and ginger in heavy small saucepan. Add enough water to  just cover. Simmer over low heat until liquid is absorbed, about 15  minutes. Cool completely.    Position rack in lowest third of oven and preheat to 400F. Combine pears  and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie  crust disk on lightly floured surface to 13-inch round (about 1/8 inch  thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass  pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch  overhang. Spoon pear mixture into pan, mounding in center.    Roll out second crust disk on lightly floured surface to 13-inch-diameter  round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4  ~inch overhang. Fold overhang of top crust under edge of bottom crust.  Pinch edges together to seal. Crimp edges to make decorative border. Gather  and reroll scraps. Cut out decorative shapes. Beat egg with milk in small  bowl for glaze. Brush top of pie with glaze. Make several slashes in top  crust so steam can escape.    Bake pie until crust is golden brown and juices bubble up through slashes,  covering crust edges with foil if browning too quickly, about 1 hour. Serve  warm with vanilla ice cream.    Serves 8.    Bon Appetit November 1991

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Nutrition

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Serving Size: 1 Serving (2316g)
Recipe Makes: 1 servings

Calories: 3731
Calories from Fat: 1262 (34%)

Amt Per Serving		% DV

	Total Fat 140.2g	187 %
	Saturated Fat 61.4g	307 %
	Monounsaturated Fat 51g
	Polyunsanturated Fat 15g
Cholesterol 303.6mg		93 %
Sodium 1935.5mg		67 %
Potassium 1239.5mg		33 %
Total Carbohydrate 617.2g		182 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 603.6g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3731

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