Maple & Pecan Pear Pie with Blood Orange Olive Oil Crust

Directions

1. In a bowl, combine 3 cups flour, salt, and baking powder. Mix in Blood Orange Olive Oil and vinegar until the mixture forms coarse crumbs.
2. Turn the dough out onto a lightly floured surface and gently knead just until combined. Add more flour if too soft or ice water (1 Tbsp at a time) if too dry.
3. Flatten dough into a disk, wrap with plastic wrap, and chill for at least 1 hour.
4. Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with Avocado Oil.
5. Cut pears in half lengthwise and core the seeded area to create a well for filling.
6. In a bowl, combine the salt, brown sugar, maple syrup, pecans, and ginger. Spoon this filling into each pear half and reassemble the pears.
7. Place each pear on a dough disk and wrap the dough up around the pear to enclose it. Place wrapped pears in the prepared muffin tin.
8. Decoratively cut leaves from extra dough and place atop the pears. Cut a few small slits in the top for steam to escape.
9. Whisk together the egg and milk, brush over each pie, and sprinkle with sugar.
10. Bake for 15-20 minutes or until crust is golden brown. Let cool for 5 minutes, remove carefully, and serve warm or at room temperature.