Cakes and Pastries Recipes - Pear Pie Recipe

Ingredients

Serves 6:

• 11/3 lb (600 g) puff pastry dough (refer recipe)

• 3/4 oz (20g) butter

• 1 3/4 lb (800 g) pears

• 41/3 oz (120g) sugar

• 1 pinch ground cinnamon

• 1egg

• 2 tbsp crème fraiche

---

Method:

1. Divide the pastry into two loaves so that one is twice as large as the other. Roll out the smaller loaf. Cut the thin layer of dough to fit an inverted 9 1/2 inch (24 cm) pie pan. Set aside.

2. Grease the pie pan. Roll out the other pie crust and line the pie pan, leaving an extra 3/4 inch (2 cm) around the edges.

3. Preheat the oven to 410°F/210°C.

4. Peel and halve the pears, core them, and cut them into strips. Arrange the strips in the pie pan. Dust with 1 1/2 oz (40g) of sugar and the cinnamon.

5. Tuck the sides of the dough on the inside and brush with the beaten egg. Cover with the remaining thin layer of dough. Pinch the sides together and make a small hole in the center of the pie so that the steam can escape. Bake for 30 - 40 min.

6. Ten minutes before the pie is done place the remaining sugar in a saucepan and cook until it becomes transparent, being careful not to brown it. Remove from the heat and add the cream. Stir.

7. Take the pie out of the oven. Pour the mixture into the hole. Shake the pan lightly. Allow it to cool before turning it out.