Martha Stewart Living, 2005
Makes 8 servings
Pie Pastry
2 lg. eggs
2/3 cup + 2 tbsp. sugar
2 teaspoons lemon juice
1/4 cup + 3 tbsp. flour
1 1/2 teaspoons ground ginger
1/4 teaspoon + pinch salt
9 tablespoons unsalt butter
1 vanilla bean scraped
3 tablespoons fine grate, peeled ginger
2 Bosc pears peel, 1/4 in. dice
Confectioners' sugar for dusting
Whisk together eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in lemon juice, then flour, ground ginger, and pinch of salt; set aside.
Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until butter foams and browns, about 5 minutes. Pour mixture through a fine sieve into a bowl; discard solids. Whisking constantly, pour butter mixture into egg mixture; whisk until combined.
Melt remaining tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1/4 teaspoon salt and tablespoon sugar; cook, stirring, until pears are soft, about 5 minutes. Let cool, about 1O minutes. Fold pear mixture into egg mixture; set filling aside.
Roll out dough on a lightly floured surface to 1/8 inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from dough. Gently press rounds into 8 cups of a 12-cup standard muffin tin, making pleats around edges and gently pressing to seal. Fill each with 6 tablespoons filling. Refrigerate 30 minutes.
Preheat oven to 375°. Bake pies until 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.
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