1 X 30 cm (12in) pie dish with the base lined with baking paper
(You can use a slightly smaller pie dish if you like)
Sweet shortcrust pastry (enough for the base and the top)
6 or 7 Beurre Bosc pears, peeled, each cut in to 8 wedges and cored
1 Tbsp fresh lime juice (you can use lemon juice)
1 tsp vanilla bean paste (or vanilla extract)
3 Tbsp plain flour
1 tsp cinnamon
½ teaspoon grated nutmeg
Small pinch of sea salt
½ cup of brown sugar
13g (1 Tbsp) butter cut in to large cubes
1 large egg beaten with 1 Tbsp warm water
1 Tbsp raw sugar
Preheat oven to 200°C (425°F)
Place the pears in a large bowl and add the lime juice and vanilla bean paste, mix through gently.
In another bowl whisk together the flour, cinnamon, nutmeg, salt and brown sugar.
Add to the pear mixture. Gently fold through and let stand for 5 to 15 minutes.
Roll out the pastry on a floured surface to around 50 cm for the bottom and another piece for the top.
Place the first piece of pastry in to pie dish.
Add the pear mixture
Dot with butter
Top with the other piece of pastry and trim the edges so there is a 1or 2 cm overhang. Press together gently and roll under or over. I then use a fork to make a pattern around the edge.
Cut 3 vents (around 2cm) in to top of pastry.
Brush with egg mixture and sprinkle with raw sugar.
Place in the oven on a hot baking sheet for 20 minutes
Reduce the oven temperature to 180°C (375°F) and bake for another 40 minutes or until the crust is golden and the filling is bubbling.
Cool to room temperature (around 2 hours if you can wait that long).
I serve this with Jocks cinnamon ice cream but of course cream would also be good!
Taken from http://www.rrr.org.au/playlist/8175/
(You can use a slightly smaller pie dish if you like)
Sweet shortcrust pastry (enough for the base and the top)
6 or 7 Beurre Bosc pears, peeled, each cut in to 8 wedges and cored
1 Tbsp fresh lime juice (you can use lemon juice)
1 tsp vanilla bean paste (or vanilla extract)
3 Tbsp plain flour
1 tsp cinnamon
½ teaspoon grated nutmeg
Small pinch of sea salt
½ cup of brown sugar
13g (1 Tbsp) butter cut in to large cubes
1 large egg beaten with 1 Tbsp warm water
1 Tbsp raw sugar
Preheat oven to 200°C (425°F)
Place the pears in a large bowl and add the lime juice and vanilla bean paste, mix through gently.
In another bowl whisk together the flour, cinnamon, nutmeg, salt and brown sugar.
Add to the pear mixture. Gently fold through and let stand for 5 to 15 minutes.
Roll out the pastry on a floured surface to around 50 cm for the bottom and another piece for the top.
Place the first piece of pastry in to pie dish.
Add the pear mixture
Dot with butter
Top with the other piece of pastry and trim the edges so there is a 1or 2 cm overhang. Press together gently and roll under or over. I then use a fork to make a pattern around the edge.
Cut 3 vents (around 2cm) in to top of pastry.
Brush with egg mixture and sprinkle with raw sugar.
Place in the oven on a hot baking sheet for 20 minutes
Reduce the oven temperature to 180°C (375°F) and bake for another 40 minutes or until the crust is golden and the filling is bubbling.
Cool to room temperature (around 2 hours if you can wait that long).
I serve this with Jocks cinnamon ice cream but of course cream would also be good!
Taken from http://www.rrr.org.au/playlist/8175/
Z.
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