Baking & Desserts
Apricot & Pear Pie
Easy
Apricot & Pear Pie
Method
Pastry
- Preheat oven to 180c
- 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.
- Until just combined. remove dough & knead until smooth, cover and refrigerate for 30 minutes. Preheat oven to 180°C.
- Roll out pastry between 2 sheets of baking paper to 4mm thick, grease small individual pie moulds or large muffin tins.
- Cut pastry out & form into moulds, keep remaining pastry for lids. Allow pastry to cool in fridge.
Filling
- 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.
- Add Apricots & remove from heat, allow to cool also.
- 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.
- Place in oven for 30 mins 30 minutes until golden and pastry is cooked through
- Remove from oven allow to cool before serving.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Baking & Desserts recipes
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.