Recipe information
Yield
Makes 8
Ingredients
Pie Pastry
Preparation
Step 1
Whisk together the eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in the lemon juice, then whisk in the flour, ground ginger, and pinch of salt; set aside.
Step 2
Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until the butter foams and browns, about 5 minutes. Pour the mixture through a fine sieve into a bowl; discard the solids. Whisking constantly, pour the butter mixture into the egg mixture; whisk until combined.
Step 3
Melt the remaining tablespoon butter in a medium skillet over medium-high heat. Add the pears and remaining 1/4 teaspoon salt and tablespoon sugar; cook, stirring, until the pears are soft, about 5 minutes. Let cool, about 10 minutes. Fold the pear mixture into the egg mixture; set aside.
Step 4
Roll out the dough on a lightly floured surface to 1/8 inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from the dough. Gently press the rounds into 8 cups of a 12-cup standard muffin tin, making pleats around the edges and gently pressing to seal. Fill each with 6 tablespoons pear mixture. Refrigerate 30 minutes.
Step 5
Preheat the oven to 375°F. Bake the pies until the crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, about 20 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners’ sugar.
Pie Pastry
Step 6
Pulse the flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
Step 7
With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together. (If the dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)
Step 8
Pat the dough into a disk, and wrap in plastic. Refrigerate the dough until cold, at least 1 hour and up to 1 day. The dough can also be frozen up to 1 month; thaw completely in the refrigerator.
