Wanting to take advantage of seasonal produce, I went through my recipe collection and found this cutting from a magazine. Cinnamon pastry combined with pears poached in sticky – who could resist!
TOFFEE PEAR PIE
2 cups plain flour
1/3 cup dark brown sugar
2 tsp ground cinnamon
150g cold butter, diced
2-3 tbsp iced water
2 1/2 cups dark muscovado or brown sugar
1 1/4 cups dessert wine
9 Beurre Bosc pears, peeled, cored and quartered
300g creme fraiche
1 vanilla bean
1/3 cup hazelnut meal
2 tsp sugar mixed with 1 tsp ground cinnamon
Process flour, sugar and cinnamon in food processor to combine.
Add small cubes of butter and pulse until mixture resembles fine breadcrumbs.
With the processor on, add small amounts of water – enough to bring the dough together.
Turn pastry to floured surface and form into a smooth ball. Wrap in plastic and refrigerate for 1 hour.
Place muscovado (or brown) sugar and dessert wine into a large saucepan over low heat and stir to dissolve.
Add pears, increase heat and simmer for 5-7 minutes until just soft.
Remove pears from the syrup and cool.
Reduce poaching liquid until it is of syrup consistency (it coats back of a spoon).
Whisk together creme fraiche, vanilla bean seeds and 1/4 cup of the syrup. Refrigerate until required.
Preheat oven to 180C.
Divide pastry in half. Roll out each piece into a rough 3mm thick circle.
Line the base of an 18cm pie dish.
Spread hazelnut meal over the base.
Arrange the pears on top.
Brush pastry edges with water. Cover pears with pastry lid, press edges together and trim excess.
Brush top of pie with water and sprinkle with cinnamon sugar.
Cut a hole in the pastry to allow steam to escape.
Place pie on a baking tray and bake for 40-45 minutes until golden.
Serve with vanilla creme fraiche and extra syrup.