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Rustic pear pie

This pear pie looks impressive but is straightforward to make – there’s no need to worry about lining tart tins or blind baking.

Prefer apples? Try our free-form blackberry and apple pie, instead.

This pear pie looks impressive but is straightforward to make – there’s no need to worry about lining tart tins or blind baking.

Prefer apples? Try our free-form blackberry and apple pie, instead.

Ingredients

For the pastry

For the filling

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To make the pastry, put the 225g flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs. Add 1 egg, then bring the pastry together with your hands. (If it’s too dry, add a little cold water; if it’s too wet, add a little more flour.) Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and line a large baking sheet with baking paper. Put the pears into the cleaned mixing bowl and toss with the brown sugar, cinnamon and 1 tbsp flour.
Remove the pastry from the fridge and discard the cling film, then roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter). Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, leaving an 8-9cm border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush the pastry with the beaten egg, then bake for 40 minutes or until golden.

Nutrition: per serving

This tart also works brilliantly with apples, plums, apricots and peaches. Avoid berries as they can produce too much juice and don’t hold their shape well.

For a twist, try mixing a handful of ground almonds or finely grated lemon zest with the pears, or scatter chopped hazelnuts on top.
Wrap the uncooked pastry well in cling film, then freeze for up to 3 months. Defrost in the fridge overnight, then continue with the recipe.
Take care not to overwork the pastry when kneading and rolling as this will cause it to become tough.