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Baking & Desserts

Apricot & Pear Pie

Easy

Ingredients


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Method


Pastry
  1. Preheat oven to 180c
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  3. Combine the flour, baking powder, salt, sugar & butter in a food processor. Once it resembles bread crumbs add the egg yolk and 1/2 cup (125ml) of iced water.
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  5. Until just combined. remove dough & knead until smooth, cover and refrigerate for 30 minutes. Preheat oven to 180°C.
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  7. Roll out pastry between 2 sheets of baking paper to 4mm thick, grease small individual pie moulds or large muffin tins.
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  9. Cut pastry out & form into moulds, keep remaining pastry for lids. Allow pastry to cool in fridge.
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Filling
  1. Whilst pastry is cooling, place pear, caster sugar, lemon juice, vanilla & & corn flour (with a teaspoon of cold water) into a pot on medium heat. Cook until pears have begun to soften & sauce thickened.
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  3. Add Apricots & remove from heat, allow to cool also.
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  5. Add chilled pear & apricot mixture to the individual pie moulds, then top with remaining pastry cut into pie lids, crimp edges & brush with egg white & a sprinkle of sugar.
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  7. Place in oven for 30 mins until golden & pastry cooked thru.
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  9. Remove from oven allow to cool before serving.
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IN THIS RECIPE

Chef's Choice Unsalted Cultured Butter

Western Star Chef’s Choice Premium Cultured Unsalted is a premium quality butter that’s noted for its extra creamier continental taste and texture. A creamier fresh tasting butter that’s versatile and ensures great results every time.

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Forgotten to soften the butter?

Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.