About this recipe:A delicious alternative to the traditional apple pie. Pears are tossed with sugar, cinnamon, lemon zest and dotted with butter, before being baked in a shortcrust pastry. Serve as is, with sweetened whipped cream or ice cream.
2 sheets ready-rolled shortcrust pastry
100g caster sugar
3 tablespoons plain flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
825g peeled and sliced pears
15g unsalted butter
1 tablespoon lemon juice
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Combine sugar, flour, salt, cinnamon and lemon zest in mixing bowl.
Arrange pears in layers in a 23cm pastry lined tin, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice.
In the second sheet of pastry, cut slits for escape of steam. Moisten rim of bottom sheet of pastry. Place top sheet over filling. Fold edge under bottom sheet, pressing to seal. Flute edge.
Bake at 230 C / Gas 8 for 10 minutes. Reduce temperature to 180 C / Gas 4 and bake for an additional 35 to 40 minutes.
I made my own pastry instead of using premade. The filling came out with a lovely flavour and consistency, however, I found I had far too much left over after filling and could have easily halved the ingredients. Perhaps this recipe is designed for a deeper tin than the one I was using. - 30 Dec 2013