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Serves 4 6


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


  • Preheat oven to 200C fan forced (220C 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