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Pear and Cardamom Pie

  • 4.0 Star
    rating
  • Timer Prep 90 min
    Cook 40 min
  • Chart 455.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Sieve the plain flour. Cube the butter. Remove the shells from the cardamom pods and grind the seeds. Beat the eggs. Peel, core and cut each of the pears into 8 slices.

Method

  1. 1 To make the shortcrust pastry, in a large bowl rub the butter into the flour using the tips of your fingers until it resembles fine breadcrumbs.
  2. 2 Sieve in the icing sugar, stir to combine, then add the egg yolk and sprinkle over the water.
  3. 3 Bring the mixture together with your hands, kneading a couple of times to form a soft dough.
  4. 4 Wrap in cling-film and put in the fridge to rest for 30 minutes.
  5. 5 For the filling, put the pears, cardamom, sugar, apple juice and flour in a bowl and mix together.
  6. 6 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  7. 7 Cut off a third of the pastry and wrap in cling-film.
  8. 8 Roll out the remaining pastry to line one 20cm diameter x 4cm deep pie dish per pie being made. Chill for 10 minutes.
  9. 9 Roll out the remaining pastry and cut into 9 strips per pie being made, about 2cm wide.
  10. 10 Fill the pie dish with the pears, then brush the rim with beaten egg. (If you are making more than one pie, divide the pears and egg between the dishes.)
  11. 11 Lay 6 pastry strips vertically across the top of the pie, then weave through the other 3 horizontally to create a lattice.
  12. 12 Trim the edges and press down to seal. Brush with beaten egg and sprinkle with sugar.
  13. 13 Bake for 35-40 minutes until golden.
  14. 14 Remove and leave to stand for 5 minutes.
  15. 15 Serve warm with custard.

1 Review

  • Dona

    Oh Wanna bake it;)