Try our OrchardWorld Apple, Pear & Nut PieRecipe. Recipe below...
SERVES 8 | PREP 45 Minutes | COOK 45 Minutes
FILLING 6 OrchardWorld Apples- peeled, cored and cut into chunks
4 OrchardWorld Pears- peeled, cored and cut into chunks
2 OrchardWorld Lemons- juiced
30g caster sugar
90g roasted Hazelnuts, skinned and chopped to crumb
1 tsp ground cinnamon
1 tsp ground ginger
1 vanilla pod - split and seeds scraped
1 tbsp brown sugar
2 tbsp custard powder
236ml Water
1 egg yolk lightly beaten with 1 tbsp milk
PASTRY 250g plain flour
30g cup icing sugar 300g chilled butter OrchardWorld Lemons - 1tbsp lemon zest 3 egg yolks 2 tsp demerara sugar 2 tsp chilled water
METHOD
1. Pre-heat the oven to 200˚c
2. For the pastry- sift the flour into a large bowl and mix in the icing sugar, followed by the butter until you get a breadcrumb like mixture
3. Add the egg yolks, lemon zest, water and demerara sugar to the mixture
4. Roll the pastry out and cover in cling film. Chill for 30 minutes
5. For the filling - put the apple and pear chunks into a saucepan along with the lemon juice, caster sugar, cinnamon, ginger, vanilla, brown sugar and half of the water, add more water as and when needed. Place onto a medium heat and stir well to combine. Simmer for about 9 minutes.
6. Add the hazelnuts and custard powder and simmer for a further 4 minutes, then cool.
7. Grease a 20cm x 30cm cake pan. Roll half of the pastry out between baking paper until around 3mm thick
8. Ease into pan and chill for 15 minutes, line with baking paper and pastry weights then bake for 20 minutes until pale golden
9. Roll out the remaining pastry to 3mm, thick enough to cover the pie
10. Spoon the cooled filling mixture onto the pastry base and then cover the top with the pastry. Press to seal, and trim the excess pastry away
11. Brush with egg yolk and sprinkle with sugar
12. Bake for 45 minutes
13. Cut into portions and serve with ice cream or custard