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Pear, Raspberry & Custard Crumble Pie.

June 26, 2011

Yeah, you heard me. Pear, Raspberry & Custard Crumble Pie. This, my friends, is a magnificent, glorious creature, the perfect thing to end The Month of Pie. And you? You have to make it or be reconciled to a life of no consequence. Seriously. This is what Plato was talking about with all that cave business. Life before this pie? Darkness. Blind ignorance. Life after? Bright shiny enlightenment.

Go to it.

 

The Month of Pie!

Week 1 ::: Spiced Sweet Potato, Savoy & Egg Pie.
Week 2 ::: Pork & Fennel Pie.
Week 3 ::: Pecan Pie.

Pear, Raspberry & Custard Crumble Pie.

Sweet Shortcrust Pastry ::: Adapted from ::: The Simplest Shortcrust Pastry ::: The Really Useful Cookbook by David Herbert.
Pie Filling ::: Adapted from ::: Rhubarb & Custard Pie With Butter Crumble ::: by Moyra Fraser, Good Food Magazine, April 2003.

Prep ::: 20 mins, plus refrigeration time
Cooking ::: 1 hour, 10 mins
Serves ::: 8

PASTRY
200g plain flour
a pinch of salt
1 Tbsp caster sugar
100g butter, chilled, diced
1 egg yolk
about 80ml water, chilled

FILLING
3 pears, peeled, quartered (to yield about 400g quartered pear)
100g caster sugar
1 large egg and 2 egg yolks
1 tsp vanilla extract
1 tbsp plain flour
300ml carton single cream
150g frozen raspberries (or about 100g fresh)

TOPPING
50g butter , melted
50g demerara sugar
50g oats
½ tsp ground ginger

1. Put the pears and 50g caster sugar in a medium saucepan over a low heat. Cook, stirring occasionally, for 20 minutes or until sugar is dissolved and pears are slightly tender. Refrigerate until cool.

2. Meanwhile, make the pastry. Sift flour and salt into a large bowl. Add sugar. Using your fingertips (which are preferably chilly), rub in the butter until the mixture resembles coarse breadcrumbs. Add egg yolk and, using a fork, stir in enough water to make the pastry clump together, adding a tiny bit more water if there is still dry flour in the bowl. Gather the dough into a ball (but don’t knead). Shape into a disc, and refrigerate for 30 mins, or until required.

3. Preheat oven to 180°C. Grease a 23cm pie dish with butter. Roll out the pastry between 2 pieces of baking paper, then line the pie dish with pastry and greaseproof paper. Fill with rice, then blind-bake for 10-15 minutes, or until pastry is starting to look pale golden. Remove and discard rice and paper, and bake for a further 5 minutes, or until base is starting to look pale golden.

4. Beat together the egg and egg yolks, vanilla extract, remaining caster sugar and flour. Gradually whisk in the cream with 2 tablespoons juice from the pears. Spoon the pears into the pastry. Scatter raspberries over the top, and then pour over the cream mixture.

5. Bake for about 30 minutes, or until the custard is very lightly set and there is a thin skin on the top. Meanwhile, mix together all the topping ingredients and spoon evenly over the pie. Some of them might sink a bit – don’t worry, they will only add to the magnificence. Return the pie to the oven for a further 10-20 minutes or until the crumble is golden and the custard set with just a little wobble. Serve warm or cold. Either way, it’s bloody gorgeous.

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