Oatmeal Ginger Pear Pie

Makes 6 to 8 servings

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For the dough:

2½ cups all-purpose

flour

2 tablespoons sugar

1 teaspoon salt

10 tablespoons unsalted

butter, cut into             1/4-inch pieces and          chilled

6 tablespoons vegetable shortening, cut in

1/2-inch pieces and

chilled

8-10 tablespoons ice          water

For the filling:

1/3 cup sugar

1 tablespoon cornstarch

2 tablespoons candied

ginger, minced

2 pounds ripe but firm

Bartlett pears, cored    and sliced 1/4 inch          thick (no need to          peel)

1 tablespoon lemon            juice

1 teaspoon vanilla            extract

For the topping:

1 cup whole rolled oats

1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoon ground             ginger

1/4 teaspoon ground          nutmeg

Pinch kosher salt

1/3 cup unsalted butter,       melted and cooled

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1. Make the dough: Place flour, sugar, and salt in a food processor and pulse a few times to combine. Scatter butter cubes over flour mixture. Process in five 1-second pulses until butter looks like cornmeal with pea-size pieces. Scatter shortening in flour mixture and process in four 1-second pulses.

2. Transfer flour mixture to a large bowl and pour half of the ice water on top. Using a dough scraper, mix together until medium-size clumps form. Add the rest of the water and mix until just combined. Use palm of hand to fold and press down on the dough until dough forms one large mass.

3. Portion dough into two equal-sized disks, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes. (Dough will yield enough for two pies, and will keep frozen for up to one month.)

4. Make pie: Preheat oven to 400 degrees Fahrenheit. Roll out one portion of dough, and line a 9-inch pie plate.

5. Make filling: Combine sugar, cornstarch, and candied ginger in a small bowl. In a large bowl, toss together sliced pears, lemon juice, and vanilla. Add sugar mixture and toss until well coated. Arrange pears evenly over the piecrust in the pie plate. Set aside.

6. Grind ¾ of the oats to a flour in a food processor, then add the all-purpose flour, sugar, ginger, nutmeg, and salt. Process until coarsely ground. Transfer to a bowl and add remaining whole rolled oats. Stir in melted butter until large curds form. Top pears evenly with oatmeal crumb mixture.

7. Bake for 20 minutes, turning halfway through. Reduce oven temp to 350 degrees and bake for 25 more minutes. Remove from oven and cool to room temperature. Serve with ice cream or sweetened whipped cream.

Per serving (based on 8): 656 calories, 7 grams protein, 86 grams carbohydrates, 36 grams sugar, 33 grams fat, 59 milligrams cholesterol, 482 milligrams sodium, 6 grams dietary fiber.