American Pie Council

2019 Amateur Entry

 

Pear Chai Pie

Pear Chai Pie
Lori Panchisin, Holly Hill, FL
2019 APC National Pie Championships Fruit Berry
Crust
2 2/3 cups all-purpose flour
1 1/4 teaspoon salt
2 ½ tablespoons sugar
1 cup shortening
6 - 10 tablespoons ice cold water
Filling
7 Bartlett pears, peeled and thinly sliced (should be about 6 cups; use semi-ripe pears, not overripe)
½ cup sugar
¼ cup all-purpose flour
2 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground ginger
1/8 tsp finely ground black pepper
Combine the ½ cup sugar, ¼ cup flour, cinnamon, cardamom, nutmeg, ground cloves, coriander, ginger and black pepper in a small bowl. Set aside.
To make the crust, heat oven to 400 degrees. Combine flour, 2½ tablespoons sugar, and salt in a small bowl with a fork. With a pastry cutter, cut in the shortening until it becomes crumbly. Sprinkle water over the mixture, and stir gently with a fork until it come together in the bowl. Divide the dough in half, covering one half with plastic wrap to keep it from drying out. Roll out the other half on a floured surface, then transfer to a 9” deep dish pie plate. Leave about 1” of crust hanging over the edge to fold over and seal the top crust or lattice later.
Peel and slice the pears. Place in a large bowl. Sprinkle with the sugar-flour-spice mixture; toss very gently. Transfer to the prepared bottom crust, creating an even layer of pears. Roll out the remaining half of the dough, either to cut strips for a lattice top, or for a full top. Place the second crust on top of the apples, or use the strips for lattice. When the top crust is placed, roll the 1” bottom crust overhang up and over the top crust edge to seal. Flute the edges. If using a full top crust, cut slits in it to let steam escape while baking. If desired, use a pastry brush to lightly brush milk over the top crust and edges to give a lovely brown color when done. Sprinkle with granulated sugar for additional decoration.
Bake on the second to last shelf in the preheated oven for 15 minutes. Then lower temperature to 350 degrees and bake an additional 60 minutes, or until juices are bubbling. If edges start to get too brown, cover with a pie crust shield or strips of foil. Allow to cool at least an hour before cutting.