Ginger-Pear Hand Pies

Name: Ginger-Pear Hand Pies
Yield: Makes 12
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon granulated sugar; 1 teaspoon salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1/4 cup cold vegetable shortening, cut into small pieces; 1 tablespoon distilled white vinegar; 1/4 to 1/2 cup ice water; 2 large eggs; 2/3 cup plus 2 tablespoons granulated sugar; 2 teaspoons fresh lemon juice; 1/4 cup plus 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 ripe, firm pears, such as Bosc, peeled and chopped into 1/4-inch dice; 1/2 cup (1 stick) unsalted butter; 1 vanilla bean, halved lengthwise and scraped; 2 tablespoons finely grated peeled fresh ginger; Confectioners’ sugar, for dusting

January 24, 2012

Brown butter, vanilla-bean seeds, and freshly grated ginger are used here in good measure to flavor individual pear-custard-filled pies. The pleated pastry shells are formed in a standard muffin tin, allowing for easy removal after baking.

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