Pies and Tarts Dessert Recipes - Pear and Orange Pie Recipe

Ingredients

• 750 g/1 1/2 lb pears, sliced

• 5 cm/2 in piece of cinnamon stick

• 50 g/2 oz/1/4 cup granulated sugar

• 300 ml/1 1/4 cups pure orange juice

• 25 ml/1 1/2 tbsp corn flour (cornstarch)

• 15 ml/1 tbsp water

For the pastry (paste)

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 100 g/4 oz/1 cup whole meal flour

• A pinch of salt

• 100 g/4 oz/1 cup unsalted (sweet) butter, diced

• Cold water, to mix

• A little milk or cream, to glaze

• Double (heavy) cream, to serve

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Method:

1. To make the filling, put the pears in a pan with the cinnamon, sugar and orange juice. Simmer gently for   10 minutes until the fruit is tender but still holds its shape.

2. Blend the corn flour with the water and stir into the saucepan. Bring to the boil and cook for t minute, stirring. Leave to cool.

3. To make the pastry, mix together the flours and salt. Add he butter and rub in with the fingertips. Mix with enough cold water to form a firm dough.

4. Knead gently on a lightly floured surface. Cut in half. Roll out one half and use to line a 23 m/9 in pie plate. Brush the edge with water. Spoon In the pear mixture.

5. Roll out the remaining pastry and use as a lid. Press the edges well together to seal. Trim, knock up the edge and flute with the back of a knife.

6. Make leaves out of trimmings and use to decorate the pie. Brush with a little milk or cream to glaze.

7. Bake in a preheated oven at 200°C/400°F/gas ark 6 for about 30 minutes until golden brown. Serve warm with cream.