Apple and pear slab pie

We've combined two classic pie flavours to make the ultimate afternoon tea or dessert dish.

  • 20 mins preparation
  • 1 hr cooking + chilling
  • 45 mins marinating
  • Serves 8
  • Print


  • 3 cup plain flour
  • 1/3 cup caster sugar
  • 300 gram chilled butter, chopped
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 2 teaspoon chilled water
  • 1 egg yolk, extra
  • 2 teaspoon demerara sugar
  • whipped cream, to serve
Apple and pear filling
  • 6 green apples, peeled, chopped
  • 1/4 cup caster sugar
  • 1/2 teaspoon cinnamon
  • 800 gram can pears
  • 1/2 cup hazelnuts, chopped
  • 2 tablespoon custard powder


Apple and pear slab pie
  • 1
    Sift plain flour into a large bowl. Stir in caster sugar. Rub in butter until mixture resembles breadcrumbs. Add egg yolks, lemon zest and chilled water. Mix to pliable dough. Wrap in plastic wrap. Chill for 30 minutes.
  • 2
    Meanwhile to make filling; in a saucepan, simmer apples, caster sugar and cinnamon, covered, on medium, for 4-5 minutes, until just tender. Stir drained pears, hazelnuts and custard powder through. Simmer for 3 minutes. Cool.
  • 3
    Preheat oven to 200°C. Grease a 20 x 30cm lamington pan.
  • 4
    Roll out 2/3 pastry out between baking paper until 3mm thick. Ease into pan. Chill for 15 minutes. Trim edges. Blind bake for 15 minutes. Remove filling, bake for 10 minutes. Brush with a little egg yolk. Bake for 5 minutes.
  • 5
    Roll out remaining pastry to 3mm thick and large enough to cover pie. Spoon filling into case. Arrange pastry over and trim edges. Make 3 slits in middle of pie. Brush with egg yolk and sprinkle with demerara sugar. Bake for 40-45 minutes. Serve pie in portions with whipped cream.


If preferred, replace canned pear with canned peaches or use 2 extra apples or pears.

More From Women's Weekly Food