PEAR & GINGER PIE

INGREDIENTS

100g ground hazelnuts

300g plain flour

50g caster sugar

200g cold butter, cubed

2 egg yolks

1 egg, beaten

For the filling:

8 pears, peeled cored and sliced

3 pieces of stem ginger, finely chopped

3 tbsp stem ginger syrup

¼ tsp ground ginger

20g plain flour

METHOD

1. Place the hazelnuts, flour and sugar in a food processor and briefly pulse until combined. Add the butter and pulse again until the mixture resembles breadcrumbs. Tip into a bowl, add the egg yolks and 3-4 tbsp cold water. Bring together to form a firm dough, adding extra water if needed. Wrap in cling film and chill for 30 minutes.

2. Lightly oil a 22cm round, 5cm deep fluted pie tin. Roll two-thirds of the pastry out into a circle large enough to line the base of the tin and roll the remainder out into a circle large enough to cover the pie. Chill until needed.

3. Preheat the oven to 180°C/160°C fan assisted/ Gas 5. Combine the pear slices, stem ginger, syrup and ground ginger. Scatter over the flour and combine well. Spoon into the pastry-lined dish.

4. Brush the rim with the beaten egg, top with the pastry lid and press together firmly. Trim, cut vents in the pasty lid and decorate with pastry leaves. Brush with the egg and bake for 40 minutes until golden and crisp. Allow to stand for 15 minutes before serving with custard.