GINGER-PEAR UPSIDE-DOWN PIE

Ginger-Pear Upside-Down Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 20

FOR THE CRUST
1 cup(s) cake flour
1 cup(s) all-purpose flour
1 1/2 teaspoon(s) salt
1 teaspoon(s) sugar
2/3 cup(s) cold butter, cubed
1 teaspoon(s) white vinegar
1/3-1/2 cup(s) ice water
FOR THE NUT MIXTURE
1/2 cup(s) chopped walnuts, toasted
1/2 cup(s) chopped pecans, toasted
1/2 cup(s) packed brown sugar
1/4 cup(s) butter, melted
FOR THE FILLING
6 cup(s) sliced peeled fresh pears
1/2 cup(s) sugar
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg

Steps:

Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle. Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge. Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes. Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.