Gingered Pear Pie

• 1 teaspoon minced crystallized ginger
• 2 tablespoons water
• 1/4 cup sifted cake flour
• 1/8 teaspoon baking powder
• 1/2 teaspoon sugar
• 1 tablespoon chilled margarine, cut into pieces
• 1 1/2 to 2 teaspoons ice water
• Vegetable cooking spray
• 1 cup peeled, thinly sliced pear (about 1 small pear)
• 2 tablespoons sugar
• 2 teaspoons quick-cooking tapioca, uncooked
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon sugar

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. 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. 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. 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 400u0b0 for 50 minutes or until golden. Let cool slightly before serving.

ginger, water, cake flour, baking powder, sugar, margarine, water, vegetable cooking spray, pear, sugar, tapioca, ground cinnamon, ground nutmeg, sugar

Taken from www.myrecipes.com/recipe/gingered-pear-pie (may not work)