Ginger Pear Hand Pies

Rich & Flaky Pie Dough
- 2-1/2 cups all-purpose ﬂour (625 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp baking powder (2 mL)
- 2/3 cup canola oil, chilled in freezer for 2 hours or overnight* (150 mL)
- 1/2 cup ice water (125 mL)
- 1 egg, beaten slightly (1)
- 1 Tbsp vinegar (15 mL)
Filling
- 1 Bosc pear , peeled, cored and finely diced (1)
- 1 Anjou pear, peeled, cored and finely diced(1)
- 2 Tbsp lemon juice (30 mL)
- 1 tsp vanilla extract (5 mL)
- 1/2 cup granulated sugar (125 mL)
- 2 Tbsp corn starch (30 mL)
- 1 tsp fresh grated ginger (5 mL)
- 1 egg, beaten (1)
- 2 Tbsp granulated sugar (30 mL)
Rich & Flaky Pie Dough
1. In a food processor, add ﬂour, salt, and baking powder. Pulse once or twice to combine ingredients.
2. Add cold/frozen canola oil. Pulse again once or twice.
3. Combine water, egg and vinegar in a small bowl.
4. With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
5. Turn dough out onto ﬂoured board. Divide dough in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes two – 9 inch (22 cm) pie crusts
*Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.

Filling
1. In a small bowl mix pears and lemon juice. Add vanilla, sugar, corn starch and ginger, stir to combine. Set aside for 30 minutes.
2. Preheat oven to 450ºF (220ºC). Roll out first half of dough on a lightly floured surface to 1/4 inch (6 mm) thickness. Using a 4 or 5 inch round cookie cutter, cut out 12 discs.
3. Place 6 discs down on a parchment lined cookie sheet. Add 1-2 Tbsp of fruit filling (15-30 mL) in the centre of each disc. Lightly brush edge with egg wash and place second disc on top. Press down edges and crimp all around each circle with a fork. Prick top of each circle then brush with egg wash. Sprinkle with sugar.
4. Bake for 12-15 minutes until crust is golden brown. Let cool completely. When cool, drizzle with melted chocolate.
5. Continue with second half of pie dough