CARAMELISED PEAR PIE

Serves 4 – 6

Ingredients 3 tbsp plain flour ½ packed cup brown sugar 1 tspn ground cinnamon ½ tspn ground nutmeg a good pinch of salt 1 tspn vanilla extract 1 tbsp fresh lemon juice 1¼ kg pears, peeled, cored & cut into wedges shortcrust pastry sheets small dollops of unsalted butter 1 egg mixed with ¼ cup milk 1 tbsp caster sugar

Method

• Preheat oven to 200°C fan forced (220°C normal).
• Mix together the flour, brown sugar, cinnamon, nutmeg and salt in a large bowl.
• Add the vanilla and lemon juice. Mix well and then gently toss with the pears until well coated.
• Cut a round of pastry a little larger than the bowl (or bowls) you would like to use.
• Spoon the mixture into the bowl (or bowls). Even out the top, scatter with a few bits of butter and brush the edges with egg wash. Place the pastry round on top, fold over the sides and paint with more egg wash.
• Then sprinkle with caster sugar and cook in the oven for about 35-40 mins, loosely covering with foil if browning too quickly.
• Serve with a good dollop of thickened cream or ice cream on the side.

© Iain Hewitson