Pear and walnut pie

We have delicious organic pears in store right now. And this pie recipe is the perfect way to use them up!

PEAR AND WALNUT PIE

For the pastry:

225g plain flour, plus extra to dust

3 tbsp caster sugar

½ tsp fine salt

140g unsalted butter, chilled and cut into pieces

1 large free-range egg

For the filling:

4-5 pears, peeled, cored and sliced

1 tbsp soft light brown sugar

½ tbsp ground cinnamon

1 tbsp plain flour

50g walnuts, crushed

1 free-range egg, beaten, to glaze

Icing sugar to dust

Double cream, to serve

Method

To make the pastry, put the 225g flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs. Add 1 egg, then bring the pastry together with your hands. Wrap the pastry in a beeswax wrap and place in the fridge to chill.

Meanwhile, preheat the oven to 180°C/ gas mark 4 and line a large baking sheet with baking paper. Put the pears into the cleaned mixing bowl and toss with the brown sugar, cinnamon and 1 tbsp flour.

Remove the pastry from the fridge and discard the cling film, then roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter). Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, adding the walnuts and leaving an 8-9cm border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush the pastry with the beaten egg, then bake for 40 minutes or until golden.

Serve up warm, with cream and enjoy!

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