For the flakiest crust, chill all the pie crust ingredients -- even your bowl and utensils -- for at least 30 minutes. In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and buttermilk powder. Using a pastry blender, pastry fork
Mix the vinegar with 3 tablespoons of the water, and sprinkle this over the flour mixture. Press the dough together, gathering in any crumbs from the bottom of the bowl. If the dough isn't cohesive, spritz it with a little water from a plant mister. Don't
Roll out the dough until it's about 14 inches in diameter and about 1/8-inch thick. Lay the dough into a deep-dish pie pan (9 x 1 1/2 inches) and trim excess dough, folding the edges of the dough under and onto the lip of the pie pan. Crimp the dough artf
In a small mixing bowl, whisk together all of the filling ingredients until they're well-blended. Set the mixture aside while you make the cake filling.
Using a hand or stand mixer, cream together the sugar and butter until they're light in color. Add the baking powder, salt, baking soda, ginger, and cardamom or nutmeg. Beat in the sour cream, egg and vanilla. Last, add the flour and mix until blended.
Preheat your oven to 400°F. Spoon the chopped pears into the pie crust. Pour the custard filling over the pears. Dollop scoops of the cake batter over the custard. Don't worry if these dollops of batter sink about halfway -- they're supposed to. Sprinkle
Bake the pie-cake at 400°F for 15 minutes, then turn the oven down to 350°F and bake for an additional 40 to 45 minutes, until the top is golden brown and has set. Remove the pie-cake from the oven, and cool it on a wire rack.