Spiced Pear Pie

Ingredients

• 312 g (2 1/2 cups) all-purpose flour or pastry flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 226 g (1 cup) butter, cold and cubed
• 120 g (1/2 cup) natural yogurt, cold (see notes for substitutions)
• Ice-water as needed
• 1.4kg/ 3lb pears ( I like to use Bosc, Anjou or Bartlett pears)
• 100 g (1/2 cup) soft brown sugar
• 30 g (1/4 cup) all-purpose flour
• 1 Tablespoon fresh ginger, finely grated (or 1/2 teaspoon ground ginger)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 egg + 1 Tablespoon of water
• Turbinado sugar

Instructions

1. 1

   Whisk the flour, salt, and sugar in a...: Whisk the flour, salt, and sugar in a large bowl. Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture into coarse crumbs. You want a few pea-size pieces of butter in there.

2. 2

   Add the yogurt to the bowl and stir...: Add the yogurt to the bowl and stir until the dough comes together. Use a fork or your hands to combine the dough into a shaggy ball, and add in as much chilled water as needed, ½ a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water. If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.

3. 3

   Roll the dough into a 10-inch/25-cm rectangle using...: Roll the dough into a 10-inch/25-cm rectangle using a rolling pin on a lightly floured surface. It doesn't need to be perfect. Lengthen it to around that size.

4. 4

   Fold the top ? of the dough down...: Fold the top ? of the dough down to the middle, then fold the bottom ? of the dough up to make a pamphlet shape. Turn the dough a quarter turn and repeat this roll and fold process once more.

5. 5

   Once finished rolling, cut the dough into two...: Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a round disc gently.

6. 6

   Wrap the dough discs up tightly using plastic...: Wrap the dough discs up tightly using plastic wrap or place them in a fitted airtight container. Chill it in the fridge for at least 2 hours or up to 2 days before using it.

7. 7

   Peel and core the pears. Use a sharp...: Peel and core the pears. Use a sharp knife to slice the pears into equal ¼ - ? inch slices.

8. 8

   Add the pear slices to a bowl and...: Add the pear slices to a bowl and drizzle over the lemon juice, spices, sugar, and all-purpose flour. Toss together to coat.

9. 9

   Preheat the oven to 425°F/220°C.

10. 10

    On a lightly floured work surface, roll one...: On a lightly floured work surface, roll one of the dough discs into a 12-inch circle and drape it over a 9-inch pie pan, leaving an overhang.

11. 11

    Add the pear mixture to the prepared pie...: Add the pear mixture to the prepared pie dish. You can mound the pears up in the middle of the pie to make them fit.

12. 12

    Roll out the second crust into a 12-inch...: Roll out the second crust into a 12-inch circle on a lightly floured work surface. You can drape this second layer of the pie or create a lattice pie crust. If you're not making a lattice crust, add 2-3 slits to the pastry's top to allow steam to escape when baking.

13. 13

    Cut off the uneven excess dough overhang. Leave...: Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie's top and bottom crust together. Flute the edges of the pastry with your fingers.

14. 14

    Whisk the egg with a tablespoon of water....: Whisk the egg with a tablespoon of water. Use a pastry brush to brush the top of the pie with egg wash and sprinkle with coarse sugar. Place the pie in the refrigerator until the oven is at temperature.

15. 15

    Bake the pie at 425°F/220°C for 15 minutes, then turn...: Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 60-75 minutes until the pears are soft and the filling is bubbling, and the crust is a deep golden brown.

16. 16

    If the pie crust is browning too much...: If the pie crust is browning too much at the end, loosely cover it with aluminum foil.

17. 17

    Let the pie cool down for at least...: Let the pie cool down for at least 4 hours before slicing. Serve with a scoop of vanilla ice cream.