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19 November 2011

Apple and Pear Pie

This is such a simple pie and can be done not only with apples and pears but with any fruit of your choice.  It is a recipe which I do off the top of my head, I do not refer to any receipe books.  It is made of sweet short-crust pastry with the fruit layered inside topped with a mixture of eggs and cream.


Figure 1:  Here is what the apple and pear pie looks like shortly after it has come out of the oven.

Preheat the oven to 180°C and grease a pie dish

For the sweet short crust pastry you will need the following ingredients:
200g plain flour, sifted
125g butter chopped into chunks
1 packet of vanilla sugar
2 tablespoons of caster sugar
a little water to bind the pastry together

Put the flour in a bowl, add the butter, vanilla sugar and the sugar and rub all the ingredients together until the mixture resembles fine breadcrumbs.  Add a little water to bind the ingredients together and form the dough into a ball.  Allow it to rest in the refrigerator for half and hour.  Afterwards, roll out the pastry on a floured surface and place in a pie dish which has already been greased. 

Figure 2:  Prick the base with a fork and allow to rest in the fridge once again whilst you prepare the filling.

(After the pastry has rested in the fridge for 30 minutes you can bake blind in other words pre-bake the pie crust if you wish but I tend not to do this).

For the filling you will need the following ingredients:
2 apples and a pear or any other fruit of your choice washed, peeled and sliced
juice of 1 lemon
cinnamon powder
3 eggs
18cl double cream for baking what is known in France as Crème fraiche epaisse
1 sachet of vanilla sugar


Figure 3:  Wash, peel and slice the fruit. (As soon as you slice apples and pears you need to rub them with lemon juice otherwise it oxidises and makes the flesh of the fruit go brown).  Add to a frying pan with about 20g of butter and let the butter melt on a gentle heat and add the fruit and let it cook for a while until it softens.  Sprinkle cinnamon on the fruit mixture and take it off the heat and let it cool.


Figure 4:  Meanwhile, beat together the eggs, cream and vanilla sugar with a fork until it is well combined. 



Figure 5:  Layer the fruit in the pastry case as shown above.


Figure 6: Pour the eggs, cream and vanilla sugar mixture over the fruit and bake in a preheated oven for about 30 minutes or until the pie is a lovely golden colour. 



Figure 7:  Leave to cool before serving.  If you like you can decorate it with icing sugar.

 
Bon Appetit!


On the subject of recipes, here is a BBC food newsletter link for Thanksgiving recipes: http://www.bbc.co.uk/food/occasions/thanksgiving
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