Pear Pie Recipe

Pear Pie, once in a blue moon, I had the perfect one: sweet, juicy with a hint of freshness and delicate floral notes – how I loved those pears! Unfortunately, more often than not, they are rock-hard or soft. So I started storing them in the fridge and haven't looked back. Make this creamy and delicate pie with pears that are still firm. It makes a wonderful pudding.

Pear tart with creme fraiche and cinnamon 

Preparation 20 minutes
Rest 50 minutes
Freeze 20 minutes
Cooking 25 minutes
Serve 8-10

For the dough – Pear Pie
wheat flour 190 g , and a little more to sprinkle
icing sugar 30g 
a bit of salt 
100 g cold butter , chopped, and a little more for greasing
an egg, separated, the white slightly beaten

For the pears – Pear Pie
1 large thumb fresh ginger , peeled and finely chopped
Zest and juice of 1 lemon 
200g of refined sugar 
500ml water 
4-5 firm pears (depending on size) , peeled, cored and cut in half

For the filling
3 eggs 
75g of refined sugar 
200g creams in 
powder 2 teaspoons of cinnamon powder

First, make the dough by beating the flour, icing sugar, salt and butter in a food processor for 20 to 30 seconds. Add the egg yolk, blitz again until incorporated, then add just enough egg white to bind it all together (reserve the rest for later). Roll the dough into a ball, flatten it slightly, wrap it in film and let it rest in the fridge for at least half an hour.

Now coarsely grate the dough into a 25cm tart tin. Press evenly across the base and lift the sides with your fingers, sprinkle with a little flour and use a small cup to roll. Prick the base all over with a fork, then freeze for 20 minutes.

Make a sugar syrup by placing the ginger, lemon zest and juice, sugar and water in a wide pan and bringing to the boil. When the sugar has dissolved, add the pears and cover with a round of parchment paper to keep them submerged. Cook for 10-20 minutes, until tender, then let cool.

Pear Pie, Heat the oven to 200C/390F/gas 6. Remove the pastry from the freezer, cover with baking paper and some baking beans and bake for 15 minutes. Remove the beans and paper, brush the base with the remaining egg white and return to the oven for five to ten minutes, until the pastry is golden. Remove, leave to cool and lower the heat to 180C/350F/gas 4.

For the filling, beat the eggs and caster sugar, then mix in the creme fraiche and cinnamon. Remove the pears from their poaching liquid. Cut the halves into slices and arrange around the tart case, then pour over the filling (if you have too much, see below). Place Place in the middle of the oven for 20-25 minutes until ready. Rest for 20 minutes before serving.

And for the rest of the week

The filling is delicious with blackberries. I also like to make the pie with nutmeg instead of cinnamon, topping the pears with a bay leaf and red wine instead of straight stock syrup. You can make a blue cheese, chicory and toasted walnut salad with the leftover pears, too – one of my go-to desert island dishes.