Apple and pear pie

This country style classic has a thick buttery crust and is jam packed with lightly spiced stewed fruits - delightful!
Apple and pear pieWoman's Day
1H 15M





1.Sift flour into a large bowl. Stir sugar and almond meal in. Rub butter in using fingertips until mixture resembles breadcrumbs.
2.Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill for 30 minutes.
3.Make filling.
4.Preheat oven to hot, 200°C. Lightly grease a 25cm pie plate.
5.Roll out 2/3 pastry between 2 sheets baking paper until 0.5cm thick. Ease into plate. Chill for 15 minutes. Trim and decorate edges. Prick base with a fork. Place pie dish on a baking tray. Bake for 10 minutes. Cool. Spoon filling into pastry case.
6.Roll out remaining pastry until large enough to cover pie. Brush pie edges with egg-white. Cover with pastry, trimming edge.
7.Brush top with egg white and sprinkle with extra sugar. Cut slits in pastry to allow steam to escape. Bake for 10 minutes. Reduce heat to moderately slow, 160°C.
8.Bake for a further 20 minutes until golden. Serve warm, in wedges, with icecream if desired.


9.In a large saucepan, combine fruit with water,sugar, cinnamon and rind. Bring to boil. Reduce heat. Simmer, covered, for 4-5 minutes until almost tender. Drain excess liquid. Cool.

Cover edges of pastry with foil if it becomes too brown, and continue baking as directed.


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