Pear Honey Walnut Pie

Not a big fan of honey? Add half the amount first and taste before adding the rest. In place of gingered cookies, try amaretto cookies.

For the dough:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 cup butter 
• 1 egg, beaten
• 4 tablespoons dry white wine 

For the filling:

• 8 green pears, peeled, cored and cut into chunks 
• 2 tablespoons butter 
• 1/4 cup sugar 
• peel of 1 lemon
• 1/2 teaspoon cinnamon 
• 1 cup Marsala wine 
• 1 cup chopped walnuts
• 1/2 cup honey
• 8 ginger-flavored cookies like gingersnaps, crushed 
• 2 tablespoons all-purpose flour
• eggwash (l egg, beaten, mixed with 2 tablespoons water)

Procedure

1.  Preheat the oven to 575°F.
2.  In a bowl, mix together flour and sugar. Cut in butter with hands or a pastry blender until mixture is mealy Add egg. Pour in white wine gradually, just enough to moisten mixture and allow dough to come together. Knead well.
3.  Place dough in a bowl and cover with cling wrap. Rest dough in the refrigerator for 1 hour.
4.  Make the filling: Place pears, butter, sugar, lemon, cinnamon, and wine in a saucepan and mix until wine is almost reduced and pears are softened, about 10 minutes. Transfer to a mixing bowl and add walnuts, honey, cookies, and flour Let cool.
5.  Cut cooled and rested dough into 2 portions. Roll out one portion of the dough to fit a 10-inch pie plate and prick all over with a fork. Spoon filling onto the crust then roll out remaining dough to cover the filling.
6.  Seal the dough with a fork and prick all over on top to allow steam to escape while baking. Brush the crust with the eggwash.
7.  Bake the pie for 25 to 30 minutes at 375°F or until crust is golden brown.