Pear Ginger Pie

Award Winning

2 cups 500 ml   Flour
1 tbsp 15 ml   Brown Sugar
1 tsp 5 ml   Salt
1   Egg
1 cup 250 ml   Shortening
2 tbsp 30 ml   Water
2 tsp 10 ml   Vinegar
6 cups 1450 ml   Bartlett Pears, peeled and sliced
0.5 cup 125 ml   Sugar
0.25 cup 60 ml   Cornstarch
0.5 cup 125 ml   Candied Ginger, finely diced
2 tsp 10 ml   Lemon Juice

1. Sift flour with salt and sugar in a large mixing bowl. Using two knives, or a pastry blender, cut in shortening until particles are the size of small peas.

2. In a cup, put some ice cubes, and fill it up with cold water. When it is chilled, measure out 2 Tbsp and add the egg and vinegar to the water. Sprinkle over the dry ingredients, tossing and stirring with a fork until the mixture is moist enough to hold together. (Add more water, if needed.)

3. Combine the diced pears, ginger, sugar, cornstarch and lemon juice together in a large bowl. Mix gently, and place in a pastry lined large pie plate. Dot with butter. Adjust the top crust and flute the edges. Prick the top with a fork.

4. Put a small amount of milk or cream in your hand, and dribble and pat it onto the crust. Sprinkle the crust with a teaspoonful of sugar, or sugar and cinnamon mixed. Bake in a hot oven (400F.) for 40 minutes. Lower temperature to 350 F and continue to bake until the juices bubble up and the top is nicely browned, (approximately 20 more minutes.)