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Pear pie
Nutrition facts per serving:
- Energy in kcal about 267
- Fat about 9g
- Carbohydrates about 40g
- Protein about 4g
This is needed
This is needed
for 12 pieces
Pastry dough
- 300 g white flour
- 2 tbsp sugar
- 0.25 tsp salt
- 100 g butter, cut into pieces, cold
- 1 egg
- 2 tbsp water
Filling
- 1 kg pears, cored, cut into approx. 2 cm pieces
- 80 g sugar
- 1 organic lemon, grated zest and the juice
- 0.5 tsp ginger powder
- 0.25 tsp nutmeg
Pie
- 2 tbsp breadcrumbs
- 1 tbsp water
- 1.5 tbsp sugar
- 20 g butter, cut into pieces
Tools
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- one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Place the pears in a pan along with all the other ingredients up to and including the ginger, mix, cover and simmer for approx. 5 mins. until soft. Strain the pears, retaining the juice. Pour the juice back into the pan, reduce to a syrupy consistency over a low heat and mix back in with the pears, allow to cool slightly.
Pie
Divide the pastry in half. Roll out the pastry halves between 2 sheets of baking paper to approx. 2 mm thick (approx. 30 cm in diameter). Place one half in the tin, prick the base firmly with a fork. Sprinkle the breadcrumbs over the base. Cover with the filling. Place the other pastry half on top of the filling, make a rim between the filling and the edge of the tin. Score the surface of the pie 6 times with a knife, brush with water, sprinkle with sugar, top with butter.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
