Apple and Pear Pie with Cinnamon Pastry Recipe

A tasty Autumn dessert option you'll want to try again, look no further than this apple and pear recipe this weekend.

HOW TO MAKE APPLE AND PEAR PIE WITH CINNAMON PASTRY

Really good custard

Mix 3 egg yolks with 1tsp cornflour and 3tbsp sugar. Scald the contents of a 284ml pot double cream and 300ml (½pt) milk in a saucepan, pour over the egg mixture, mix well and return to the pan, stirring over a low heat until thick. Then add 1tsp vanilla bean paste or extract, stir and serve.

Ingredients

for the pastry

• 175g (6oz) plain flour
• 1tsp cinnamon
• 75g (3oz) cold butter, in chunks
• 2tbsp icing sugar
• 2 free-range egg yolks
• a little cold water

for the filling

• 3 Bramley apples, peeled and chopped into chunks (about 600g/1lb 5oz)
• 3 ripe pears, peeled and chopped into chunks (about 400g/14oz)
• juice 2 lemons
• 3tbsp caster sugar
• 1tsp cinnamon
• beaten free-range egg yolk, to glaze

you will need

• 1.2-litre (2pt) pie dish

Method

1. First, make the pastry. Place the flour, cinnamon, butter and icing sugar into a food processor and whizz until the mixture resembles fine breadcrumbs. Briefly whizz in the egg yolks and enough water to make a workable dough - about 1 to 2 tbsp. Turn the pastry out on to a lightly floured surface and knead lightly just until the dough comes together. Don't overwork it or it will become tough. Flatten into a thick disk, wrap in clingfilm and chill for 30 minutes, or overnight.

2. To make the filling, place all the ingredients in a pan and cook gently for 10 minutes until the fruit is softened and fragrant. Transfer to the pie dish and allow to cool. (If using a pie funnel, place in the centre then just cut the pastry round it.)

3. Roll out the pastry to the thickness of a £1 coin. Brush the lip of the pie dish and lay the pastry over the top, trimming the overhang so it sits neatly against the edge of the dish. Cut a steam hole if not using a funnel, and decorate the top, "sticking" pastry leaves on with glaze. Heat the oven to 190 C, 170 C fan, 375 F, gas 5, chill for another 20 minutes, glaze with the remaining yolk and bake for 45 minutes, until the pastry is golden and the filling is bubbling. Allow to stand for 5 minutes, then serve with ice cream or custard.