Pear and Ginger Hand Pies

RH Staff

Kate Neumann, mk restaurant, Chicago

Yield: Approximately 16 servings.

PASTRY DOUGH:
3 2⁄3 cups all-purpose flour
2 Tbsp. sugar
1 tsp. salt
10 1⁄2 oz. unsalted butter, cold and cubed
1 egg, cold
approximately 1⁄4 cup ice water
FILLING:
3 or 4 firm but ripe pears (such as Anjou), peeled, chopped into 1⁄4 ” pieces
1 1⁄2 tsp. candied ginger, in 1⁄8 ” pieces
1⁄4 cup light brown sugar
2 Tbsp. creme fraiche or sour cream
1 egg
if desired, Demerara sugar

In bowl of standing mixer, combine flour, sugar, salt and butter. U sing paddle attachment, mix on lowest speed until butter breaks into pea-sized pieces. Add egg. Pour ice water in Tbsp. increments until dough looks shaggy and feels slightly wet. Knead dough togther by hand and form into round disk. Chill for about 1 1/2 hrs.

Roll dough to 3/16" thickness and cut out 4" rounds. Scraps can be eombined and rolled again if desired. Cover and chill while making filling.

In bowl, combine pears, ginger, brown sugar and creme fraiche. Using spatula, gently fold ingredients over themselves to roughly combine. Place heaping Tbsp. fillling in center of each disk. Whisk egg. Brush a half-circle of egg around edge of exposed pastry to act as "glue." Fold circle in half. Press down edges with fork to seal. Chill for at least 1 hour. Before baking, brush surface of pie with the egg, cut 3 slits as vents and sprinkle with Demerera sugar. Bake in preheatd 350°F oven for about 45 minutes, or until golden brown. Enjoy warm, or at room temperature.