With pears picked by her children from their pear tree, Kate Berry shares a heart-warming dessert

PEAR PIE

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Base
  • Filling
  • What to do

  • 1. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

  • 2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

  • 3. Wrap the dough in plastic film and refrigerate for 20 minutes.

  • 4. While the pastry is chilling, preheat the oven to 200˚C and prepare the pears.

  • 5. Pop your sliced pears, sugar, lemon juice and zest in a bowl and stir until all the pears are coated in sugary lemony goodness.

  • 6. Roll the chilled pastry out until 3 mm thick and lay gently into your pie tin of choice.

  • 7. Trim the edges around the pie tin with a knife.

  • 8. Pop your pears in the pie crust, nice and neat.

  • 9. Grab the leftover pastry and roll out to make a lid for your pie. I like to make a lattice one so the juices all come out through it, it also looks pretty fancy. If you want to make a lattice lid, just cut your rolled out pastry into strips and place in a criss cross manner over your pie. Cut off any bits that are too long.

  • 10. Fold your pie bottom over your lid. You can crimp it and take it to a whole new level of fancy, but that level is too high for me.

  • 11. Brush the egg over your pie pastry and sprinkle the white sugar over the top.

  • 12. Pop it in the over for about 20–25 mins (keep checking).

  • 13. Eat pie with vanilla ice cream.

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