Name: Pear and almond impossible pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 cup plain flour; 1 teaspoon ground cinnamon; 3/4 cup caster sugar; 1/2 cup desiccated coconut; 1 cup milk; 125 gram butter, melted; 4 eggs, lightly beaten; 2 tablespoon golden syrup; 425 gram can pear slices in natural syrup, drained chopped; 1/3 cup flaked almonds; vanilla ice-cream or bought custard, to serve

Ingredients

1/2 cup plain flour

1 teaspoon ground cinnamon

3/4 cup caster sugar

1/2 cup desiccated coconut

1 cup milk

125 gram butter, melted

4 eggs, lightly beaten

2 tablespoon golden syrup

425 gram can pear slices in natural syrup, drained chopped

1/3 cup flaked almonds

vanilla ice-cream or bought custard, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 24cm (top measurement) pie dish.

2.Sift flour and cinnamon into a large bowl. Stir in sugar and coconut. Whisk together milk, butter, eggs and syrup; stir into flour until combined. Stir in pear.

3.Pour into prepared dish; sprinkle with almonds. Bake for 35-40 minutes or until golden brown and set. Let cool for 15 minutes. Serve with ice-cream or custard.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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