We don’t often have dessert, but as the weather starts to get cooler, sometimes we feel like a little bit extra to fill our bellies.
Nothing says “Autumn” to me more than apple pie, and with the added touch of pear, this was one delicious pud!
Apple and Pear Pie – serves 4-6
3 medium apples, peeled and diced
1 pear, peeled and diced
2T brown sugar
400-500g sweet shortcrust pastry
Preheat oven to 180degC. If you don’t have a loose bottomed pie dish (like me), line the bottom of a dish with baking paper.
Line the tin with pastry; trim the edges and do some patch-ups if necessary.
Bake the pastry blind for 10 minutes; remove baking beans/rice/whatever and bake a further five minutes to allow the pastry to dry out a little.
Combine fruit with sugar and cinnamon. Tip into cooked pastry shell, discarding any juice that has leeched out.
Top with pastry and seal well; poke a few holes in the top.
Bake for 25-30 minutes, until pastry is golden and fruit is cooked.
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