Read on for my recipe for Pear Pie
I love pears, the taste, the smell, the look of them. I even admire their trickiness of will they, won’t they be ready to eat, and then that one day when they are just perfect, if you miss it, you’ve lost.
Pears go well in all sorts of recipes and I just love them in this pear pie, or a pear version of that famous French classic tart tatin that uses apples.
You can make your own puff pastry base for this pear pie if you want to be a total purist. Personally I don’t bother, a good store bought puff pastry is as good as anything you’d make at home. It makes creating a pie like this something really quick and easy and just doable for an tasty treat any day of the week.
I like to serve my pear pie warm with some ice cream (plain vanilla) on the side.
- 8 pears or if you want to skip the peeling and coring just use tinned pears
- 200 g/7oz soft brown sugar
- 50 g/2oz unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon cinnamon powder
- 375 g/13oz pack of puff pastry
- Have an oven proof frying pan ready for use approx 22cm/9" size.
- Peel and core the pears and slice in half.
- Put the sugar and 50ml/2fl oz water and the cinnamon into the frying pan and heat gently until everything has dissolved.
- Bring up to the boil and let it simmer for 5 minutes to create a golden mix.
- Remove from heat and stir in the butter and salt.
- Arrange the pear halves in the pan with the domed sides downwards and the cut sides facing up.
- Cook for 5 minutes and then leave to cool completely.
- Preheat oven to 200C/180F/Gas 6
- Roll out the puff pastry until it's very thin, about 2mm and a bit bigger than the pan you are using. Carefully lift using your rolling pin to help and lay it over the pears in the pan. Tuck in the edges all around the pears.
- Bake for approximately 30 minutes until golden.
- Let it cool before inverting on to a serving plate.
- Serve with ice cream or cream.
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