# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2 to 3 tablespoons ice water
05 - 1 tablespoon granulated sugar
→ Filling
06 - 3 ripe pears, peeled, cored, and thinly sliced
07 - 2 tablespoons crystallized ginger, finely chopped
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground cinnamon
12 - 1 tablespoon cornstarch
→ To Finish
13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon turbinado or coarse sugar (optional)
# Steps:
01 - In a large bowl, combine flour, granulated sugar, and salt. Add cold, cubed butter and incorporate using fingertips or pastry blender until the mixture resembles coarse crumbs.
02 - Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap in plastic wrap, and refrigerate for a minimum of 30 minutes.
03 - In a medium bowl, combine sliced pears with lemon juice, brown sugar, crystallized ginger, ground ginger, cinnamon, and cornstarch. Toss gently to coat and set aside.
04 - Heat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll pastry dough into a 12-inch round. Transfer carefully to the prepared baking sheet.
06 - Spoon pear filling onto the center of the dough, leaving a 2-inch border. Fold edges over the filling, pleating as needed to enclose.
07 - Brush the dough edges with beaten egg and optionally sprinkle with turbinado sugar for added crunch and color.
08 - Bake for 35 to 40 minutes until the crust is golden and the filling is bubbly.
09 - Allow to cool slightly before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
