for 12 pieces

Pastry dough

300 g	white flour
2 tbsp	sugar
¼ tsp	salt
100 g	butter, cut into pieces, cold
1	egg
2 tbsp	water

Filling

1 kg	pear, cored, cut into approx. 2 cm pieces
80 g	sugar
1	organic lemon, grated zest and the juice
¼ tsp	nutmeg
½ tsp	ginger powder

Pie

2 tbsp	breadcrumbs
1 tbsp	water
1 ½ tbsp	sugar
20 g	butter, cut into pieces

How it's done

Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Filling

Place the pears in a pan along with all the other ingredients up to and including the ginger, mix, cover and simmer for approx. 5 mins. until soft. Strain the pears, retaining the juice. Pour the juice back into the pan, reduce to a syrupy consistency over a low heat and mix back in with the pears, allow to cool slightly.

Pie

Divide the pastry in half. Roll out the pastry halves between 2 sheets of baking paper to approx. 2 mm thick (approx. 30 cm in diameter). Place one half in the tin, prick the base firmly with a fork. Sprinkle the breadcrumbs over the base. Cover with the filling. Place the other pastry half on top of the filling, make a rim between the filling and the edge of the tin. Score the surface of the pie 6 times with a knife, brush with water, sprinkle with sugar, top with butter.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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