Wednesday, July 11

Kate's Kitchen | Pear Pie

After recently devouring a delicious lemon and vanilla tart at Ben's parents house, I was inspired to create my own pie earlier in the week. Pear is a fruit that I literally used to be obsessed with - for some bizarre reason! So I thought it would only be right if I rekindled my love for the voluptuous fruit by baking a pie for Ben and I to enjoy throughout the week. 

I have to admit, we don't usually eat baked, sugary, devilish goods throughout the week; but when you're craving a dash of sugar at 24 weeks, I think it's only necessary to bake a homemade treat. The pie was pretty straightforward to make, but I have to be honest, baby brain when cooking can be tricky. I have to say, with a scoop of vanilla ice cream and a cup of tea, this pie really does hit the spot - pregnant or not!

300g plain flour
pinch of salt
3 tablespoons of caster sugar
175g unsalted butter, chilled and cubed
1 egg, beaten
1 tablespoon of cold water

225g marzipan
100g unsalted butter
2 tablespoons of plain flour
2 eggs, beaten
4 large pears
caster sugar, for sprinkling

1. To make the pie pastry by hand, sift the flour, sugar and salt into a mixing bowl, following on by rubbing in the butter with your fingertips. The aim here is to create a fine breadcrumb-like mixture. Use a round-bladed knife to mix in the egg and cool water. Wrap and chill in the fridge for 30 minutes. 
2.Then roll out 3/5 of the dough and place into the lightly buttered pie tin. Turn the oven onto 180 degrees celsius and when optimum temperature, pop the pie tin into the oven to warm for 4 minutes.
3. To make the filling, put the marzipan and butter into a food-processor or Kitchen Aid mixer (with the whisk head) and blend until smooth. Then add the flour and eggs, again processing until a smooth mixture. Afterwards, peal, quarter and core the 4 pears. From each quarter, slice into 3 pieces. 
4. Pour the mixture into the pie tin, followed by topping it with the sliced pear. I tried my best here to make it look symmetrical but hey-ho, it can be tricky when working with non-symmetrical shapes!
5. Then roll out the remaining 2/5 of the pastry nice and thin. Place this on top of the pie, ensuring that you have brushed some water around the edges of the pie to make sure that the lid sticks to the base! Decorate with whatever leftover pastry you have, I opted for some leaves on my pie along with some spheres around the edge.
6. Pop this pie into the oven, on the middle shelf and cook for 40-45 minutes until golden brown. I would advise letting this cool down as the mixture is able to properly set into place rather than running everywhere. If you put the pie onto a cooling rack, it should be ready to eat within 25 minutes!

Et voila! 

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