Pear Pie

Ingredients

• 460 gShortcrust pastry
• 640 gPear
• 1.3 gCinnamon
• 400 gSugar
• 30 gFlour
• 360 mlWater
• 100 gBrown sugar
• 20 gCornstarch
• 15 mlLemon juice
• 0.6 gNutmeg

Instructions

1. 1

   Preparation

   • Preheat oven to 175°C (350°F).
   • Peel, core and slice the pears into about 3–4 mm slices (¼ or 1/8 inch).
   • Toss the pear slices with the lemon juice to prevent browning.
2. 2

   Cook the filling

   • Bring the water, white sugar and brown sugar to a boil in a saucepan to make a simple syrup.
   • In a bowl mix the cinnamon, nutmeg, flour and cornstarch.
   • Add a little hot syrup to the dry mix, stir well, then return to the pan and simmer until slightly thickened.
   • Add the pear slices to the pan and warm gently so they absorb the sauce without falling apart.
3. 3

   Assemble the pie

   • Line a pie pan with one crust and press into the edges.
   • Fill with the pear mixture and any remaining juices.
   • Top with the second crust, seal the edges and cut three slits in the top for steam.
4. 4

   Bake and serve

   • Bake at 175°C (350°F) for about 60 minutes until the crust is golden and filling bubbles.
   • Remove and let cool so the filling sets (about 1 hour).
   • Serve warm if desired with ice cream or frozen custard.