Rustic pear pie
- April 2013
- Serves 6
- Takes 20 minutes to make, 40 minutes to cook
This pear pie looks impressive but is straightforward to make – there’s no need to worry about lining tart tins or blind baking.
Prefer apples? Try our free-form blackberry and apple pie, instead.
- 22.4g (13.3g saturated)
- 47.9g (20g sugars)
This tart also works brilliantly with apples, plums, apricots and peaches. Avoid berries as they can produce too much juice and don’t hold their shape well.
For a twist, try mixing a handful of ground almonds or finely grated lemon zest with the pears, or scatter chopped hazelnuts on top.
Wrap the uncooked pastry well in cling film, then freeze for up to 3 months. Defrost in the fridge overnight, then continue with the recipe.
Take care not to overwork the pastry when kneading and rolling as this will cause it to become tough.
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