Rustic pear pie

Name: Rustic pear pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: For the pastry; 225g plain flour, plus extra to dust; 3 tbsp caster sugar; ½ tsp fine salt; 140g unsalted butter, chilled and cut into pieces; 1 large free-range egg; For the filling; 4-5 pears, peeled, cored and sliced; 1 tbsp soft light brown sugar; ½ tbsp ground cinnamon; 1 tbsp plain flour; 1 free-range egg, beaten, to glaze; Icing sugar to dust; Double cream, whipped to soft peaks, to serve

Published: 31 Mar 13
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6
Takes 20 minutes to make, 40 minutes to cook

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Ingredients

For the pastry

225g plain flour, plus extra to dust
3 tbsp caster sugar
½ tsp fine salt
140g unsalted butter, chilled and cut into pieces
1 large free-range egg

For the filling

4-5 pears, peeled, cored and sliced
1 tbsp soft light brown sugar
½ tbsp ground cinnamon
1 tbsp plain flour
1 free-range egg, beaten, to glaze
Icing sugar to dust
Double cream, whipped to soft peaks, to serve

Method

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.
Serve warm, dusted with icing sugar, with a blob of whipped cream.

Recipe from April 2013 Issue

Nutrition

Nutrition: per serving

Calories: 420kcals
Fat: 22.4g (13.3g saturated)
Protein: 6.9g
Carbohydrates: 47.9g (20g sugars)
Fibre: 4.6g
Salt: 0.4g

delicious. tips

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.

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