You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road trip in 1995. A “for sale” sign on an old trading post read, “There used to be pie. Ain’t no more.” They bought the place and opened Pie-O-Neer.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/8 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon lard
- 1 large egg yolk
- 1/4 teaspoon apple cider vinegar
- 5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups)
- Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice
- 1 1-inch piece ginger, peeled and finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons orange marmalade
- For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
- Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
- Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
- Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
- Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 265 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 134 mg |
| Serving Size | 1 of 10 servings |
| Calories | 265 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 134 mg |
Reviews
This pie is ok. Loved the idea of this recipe, but the pear did not add much flavour and ginger was overpowered by the marmalade. Would add more ginger and use my standard pie crust recipe if I try it again.