EARL GREY & PEAR PIE

EARL GREY & PEAR PIE


Ingredients

    • 1 frozen ALPA pie crust

    • 800 g pears, peeled, cored, and sliced. About 4–5 medium pears (firm, slightly underripe work best)

    • 120g cane sugar (½ cup + 1 tbsp)

    • 32 g cassava starch (3½ tbsp)

    • 180g strong Earl Grey tea, brewed (¾ cup)

    • 2g orange zest, finely chopped (about 1 tsp)

    • 1g vanilla bean powder (or seeds from 1 vanilla pod)

    How to make it

    1. Pre-heat the oven to 176°C fan / 350°F fan.

    2. In a saucepan, combine the Earl Grey tea, cane sugar, orange zest, and vanilla. Bring to a gentle simmer and reduce by about 50%, until lightly thickened and aromatic. Remove from the heat and allow to cool slightly.

    3. Place the sliced pears into a large bowl. Pour over the reduced Earl Grey syrup and gently toss to coat. Sprinkle over the cassava starch and fold carefully until evenly distributed. Fold in three-quarters of the walnuts, reserving the rest for finishing if desired.

    4. Spoon the filling into an ALPA pie case, levelling gently without overfilling. The pears will soften and settle as they bake.

    5. Bake at 176°C / 350°F for 35–45 minutes, until the filling is bubbling and the pastry is golden. If the edges brown too quickly, loosely cover with foil.

    6. Allow the pie to cool for at least 2 hours before slicing. This resting time ensures a clean, sliceable set.

    7. For extra shine and aroma, brush the pears lightly with warm honey thinned with a splash of Earl Grey tea

    8. Serve warm or at room temperature with lightly whipped cream, crème fraîche, Vanilla Ice Cream or yoghurt for a beautifully balanced dessert.

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