Tasty cinnamon pear pie
This is a healthier dessert alternative packed with antioxidant properties from the cinnamon. Best served with greek yoghurt.
Serves: 8
Ingredients:
Pastry
225g plain flour, plus extra to role out on surface
3 T caster sugar
½ tsp fine salt
140g unsalted butter, very cold and shredded
1 large egg
Pie filling
4-5 pears, cored and sliced thinly. No need to peel
1 T brown sugar
1T ground cinnamon (fresh is best)
1 T plain flour
Methods:
First make the pastry. Place the flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the butter into the flour whilst also mixing the ingredients together. You are finished when the mixture resembles breadcrumbs. Add 1 egg and bring the mixture together with your hands, gently. Place in a ball and wrap in cling wrap. Place in the fridge for 30-45 min.
Meanwhile preheat the oven to 180°C. Line a baking tray with a baking liner or baking sheet.
Place the pears into a clean mixing bowl and toss with the brown sugar, cinnamon and flour.
Remove the pastry from the fridge. Roll out the pastry on a lightly floured surface, into a rough circle (app. 30cm diameter, 3mm thick).
Carefully place the rolled out pastry onto the baking tray. Place the pears in the middle of the pastry. Leave about 5-8cm from the edge of the pastry.
Once all the pears are placed, fold over the sides of the pastry over the pears.
Place the pie in the oven and bake for 40 minutes or until golden.
Serve warm with greek yoghurt!