Gingered Pear Pie

1. 1

   Combine ginger and water in a small saucepan. Bring to a boil; remove from heat. Cover and let stand 1 hour. Drain mixture, reserving liquid.

2. 2

   Combine flour, baking powder, and 1/2 teaspoon sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly.

3. 3

   Divide dough in half. Gently press each half of dough between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill 15 minutes. Roll each half of dough into a 5 1/2-inch circle between sheets of plastic wrap. Set 1 dough circle aside. Remove top sheet of plastic wrap from other circle. Invert dough, and fit into a 4-inch tartlet pan coated with cooking spray. Remove remaining plastic wrap.

4. 4

   Combine reserved ginger liquid, pear, and next 4 ingredients. Spoon mixture into prepared pastry. Remove top sheet of plastic wrap from remaining dough circle. Invert dough over filling. Remove remaining sheet of plastic wrap; fold edges under and flute, if desired. Cut slits in top pastry for steam to escape. Sprinkle with 1/2 teaspoon sugar. Bake at 400u00b0 for 50 minutes or until golden. Let cool slightly before serving.

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