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Double Ginger Cardamom Pear Pie with Urfa Pepper

Double Ginger Cardamom Pear Pie with Urfa Biber

Pear and Ginger play so well together in this pie.  Cardamom adds a citrusy note.  And urfa biber adds a smokey raisin-like quality.  This pie smells amazing as it bakes, and all it need is vanilla ice cream for serving.

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Resting time 3 hours
Total Time 2 hours 30 minutes
Servings 8

Ingredients

  • 1 double crust No Fail Pie Crust recipe divided in half
  • 5 bosc pears enough to make 5 cups or so
  • 1 tbsp lemon juice
  • 2/3 cups sugar
  • 1 tbsp ground ginger
  • 3 tbsp candied ginger chopped well
  • 1 tsp cardamom
  • 3 tbsp arrowroot starch
  • 1/4 tsp kosher salt
  • 1/4 tsp urfa biber Turkish black pepper flakes
  • 5-6 dashes angustura or old fashioned bitters don't be skimpy
  • 2 tbsp ground almonds
  • 1 egg with a dash of water to create a wash

Instructions

  1. Prepare the crust as follows;
  2. Place one round on a well floured surface (including the rolling pin) and roll it out to fit into a 9 inch pie plate. Ease it into the plate (see No Fail Pie Crust for tips) and trim to leave 1/2 inch over the edge. Set into the fridge to cool.
  3. Peel, core and slice the pears into relatively thin slices (4 mm or 1/6 inch at the largest)
  4. Place these in a large bowl and sprinkle the lemon juice over all the slices. Stir to coat them well.

  5. In a medium bowl, combine the sugar, gingers, cardamom, arrowroot starch, salt and ura pepper, and bitters.

  6. Pour this over the pears and toss. Let this sit while you bring out the other round of pastry from the fridge to warm up.

  7. Once 10-15 minutes have passed, take out the pie shell from the fridge.
  8. Scatter 2 tbsp of almond meal all over the bottom of the pie shell.
  9. Spoon the pie filling into the shell. Use your fingers to fit all the slices in tightly and densely. Once they are all in, gently push down to release any air holes. Place this in to the fridge.
  10. Now the top should be ready to work with. Roll it out as you did the bottom. Keep everything well floured. Decide how you want to finish the pie. You can do a lattice, cookie cutter cut-outs, or a simple topper. If you choose the simple full topper, ensure that you cut in some air vents. Use a bit of water on the back of the pieces to help them adhere to the bottom crust. Crimp and finish as you want.

  11. Place the pie back into the fridge to firm up.

  12. Pre-heat the oven to 425F
  13. When it has reached temperature, remove the pie from the fridge and place on top of a baking sheet. Do a simple egg wash and sprinkle with turbinado or demerara sugar.
  14. Bake in the lower third of the oven for 30 minutes, or until you notice the crust starting to turn golden brown.
  15. Move the rack to the middle, reduce the heat to 375F and bake in the middle of the oven for another 30-35 minutes, or until the juices are bubbling up and out all over pie (not just the outer edges of the filling)
  16. Place onto a cooling rack for at least 3-4 hours to let the filling set.
  17. Serve warm with vanilla ice cream.