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1
Make the crust: Sift the flour, baking powder and fine salt into a large bowl.
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2
Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter.
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3
Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork.
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4
Add the egg mixture to the flour mixture and gently stir with a fork until just moistened.
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5
Gently gather into a ball, then shape into a disk on a lightly floured surface.
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6
Wrap in plastic and refrigerate at least 1 hour.
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7
Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9-inch pie plate.
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9
Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
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10
Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl.
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11
Spread the marmalade on the bottom of the pie crust.
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12
Add the pear mixture, keeping the pears as flat as possible.
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13
Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl.
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14
Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form.
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15
Scatter the topping over the filling and gently pat down.
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16
Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly).
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17
Transfer to a rack and let cool completely.
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18
Photograph by Devon Jarvis
