Pear just doesn’t get enough attention this time of year. It’s always all about the apples! Pear sometimes feels like the smart, kind of nerdy kid who wants to fit in, but only gets called on when the popular kids aren’t available for a play date.
Wait. Now I’m imposing my childhood on the poor pears.
I personally love the softer texture and mild, sweet flavor of pears, which lends them to pairing (or pear-ing…get it? …sorry.) quite well with spicy ginger.
For this Pear and Ginger Crostata, I put together a basic pie crust, enhanced with a bit of white whole wheat flour (sometimes called whole wheat pastry flour). The crust is topped with sliced and spiced pears, which sit atop a bed of ginger cookie crumbs. For this particular crostata, I used Walkers Stem Ginger Biscuits, which are studded with pieces of crystalized ginger and lend the crostata with a spicy ginger bite at the most delightfully unexpected moments. As with all Walkers products, these cookies are made with only the highest-quality ingredients – including whole-wheat flour and creamery butter – and never contain GMOs, artificial colorings, flavors, or preservatives, so I can feel good about using them to enhance what might just be my new favorite dessert (at least for today).
This Pear and Ginger Crostata is a perfect weeknight dessert, extra weekend treat, or would make a wonderful addition to your Thanksgiving table. I also have it on good authority that leftover slices make for a great breakfast, too, but I can neither confirm nor deny this.
Update: Now through November 9, the fine folks at Walkers are offering all EYHO readers a 20% off your online purchase (not including sale items). Simply enter the code EYHOFALL at checkout to claim your special offer!
As part of the Walkers Blogger Buzz Ambassador program, I was sent product to review, but my opinions are, as always, 100% my own.
- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- ½ teaspoon salt
- ¼ cup shortening
- 4 tablespoons unsalted butter, cold and cut into pieces
- 6 tablespoons very cold water
- ½ cup Walkers Stem Ginger Biscuit crumbs (from about 3 cookies)
- 2 ripe but firm pears
- ½ tablespoon lemon juice
- ½ tablespoon flour
- 1½ tablespoons granulated sugar
- 1 teaspoon cinnamon
- Pinch of cloves
- ½ tablespoon unsalted butter, cut into small pieces
- 1 tablespoon apricot preserves
- 1 tablespoon warm water
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flours and salt. Add the butter and shortening and cut into the flour mixture until the mixture resembles coarse meal with a few larger pieces of butter and shortening.
- Drizzle the water over the flour mixture; using a fork, combine until mostly mixed. Mixture will still be crumbly.
- Turn dough out onto a lightly floured surface. Bring dough together with your hands, then pat into a disk. With a floured rolling pin, roll into an 11-inch circle. Using a dough blade or knife to gently remove the crust from the table, transfer the dough to the prepared baking sheet. Trim the edges of the circle with a sharp knife.
- Place crust in the fridge to chill while you prepare the filling.
- Peel, core, and slice the pears. Place in a large bowl with the lemon juice, flour, sugar, cinnamon, and cloves. Toss to coat the pear slices.
- Remove the crust from the fridge. Spread the cookie crumbs onto the crust, leaving a 1½ to 2-inch border around the edge. Arrange the pear slices on top of the crumbs.
- Carefully fold the edges of the crust over the edges of the filling.
- In a small bowl, combine the apricot preserves and the water. Brush the preserve mixture over the edges of the crust. Dot the top of the pears with the butter.
- Bake for 45 minutes, or until the crust is deep golden brown and the pears are soft and bubbling.