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Apple, cinnamon & pear pie

, Apple, cinnamon & pear pie

Makes 4 individual pies 

Pastry                                                                                                               

150g unsalted butter                                                   

75g icing sugar, sifted                                                 

1 zest of lemon                                                             

1 tablespoon of lemon juice                                      

2 free range egg yolks

250g plain flour 

To make the pastry, dice the soften butter, place in a bowl with the icing sugar, lemon zest & egg yolk 

beat the mixture till pale in colour , add the lemon juice and beat till incorporated   

sieve the flour and add to the mixture, gently work it together with your hands

Clinc film and fridge for 2 hours

 

Filling                                           

4 conference  pears, peeled & roughly chopped 

4 English apples, peeled & roughly chopped 

40g unsalted butter 

pinch of salt

1 teaspoon of cinnamon

Peel and core the pears and apples, cut in half into rough chunks and the rest into 1cm dice

Take half the butter & half the cinnamon and sweat down the pears in a pan till coated in cinnamon, keeping the bigger chunks with a little bite. 

Repeat the process with the apples and cool.

Preheat the oven to 190c/375Of/gas 5

butter four 12cm  pie dishes 

Take the pastry from the fridge and roll enough to fill your pie dish,  5mm  in thickness

Line your pie dishes with the pastry 

chill for 15 minutes in the fridge.

spoon in the filling, brush water round the edges of the pastry, roll out the remaining pastry for the lids of your pie  

brush the top with the  egg glaze, sprinkle with sugar 

bake  for 30-35 minutes or untill golden brown, leave to stand for 5 minutes 

serve with  cream or custard 

 

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