Ingredients
CRUST:1 cup cake flour1 cup all-purpose flour1-1/2 teaspoons salt1 teaspoon sugar2/3 cup cold butter, cubed1 teaspoon white vinegar1/3 to 1/2 cup ice waterNUT MIXTURE:1/2 cup chopped walnuts, toasted1/2 cup chopped pecans, toasted1/2 cup packed brown sugar1/4 cup butter, meltedFILLING:6 cups sliced peeled fresh pears1/2 cup sugar3 tablespoons all-purpose flour1/2 teaspoon ground ginger1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar. Cut in butter until crumbly. Add vinegar; gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 15 minutes or until easy to handle.
Preheat oven to 375°. Combine nuts, brown sugar and butter. Spread in prepared pie plate.
On a lightly floured surface, roll out larger portion of dough to fit prepared pie plate. Place pastry over nut mixture. Trim pastry even with edge.
Place filling ingredients in a large bowl; toss. Transfer to pie pastry. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 60-70 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 5 minutes.
Carefully loosen the parchment paper around edge of pie; invert pie onto a serving plate. Remove and discard paper. Cool at least 15 minutes before serving. Serve warm.
