For the filling:
750 g/1.5 lb pears, sliced
5 cm/2 in piece of cinnamon stick
50 g/2 oz granulated sugar
300 ml pure orange juice
25 ml/1.5 tbsp cornflour (cornstarch)
15 ml/1 tbsp water For the pastry (paste):
100 g/4 oz/1 cup plain (all-purpose) flour
100 g/4 oz/1 cup wholemeal flour A pinch
100 g/4 oz/0.5 cup unsalted (sweet) butter, diced
Cold water, to mix
A little milk or cream, to glaze
Double (heavy) cream to serve
To make the filling, put the pears in a
pan with the cinnamon, sugar and orange juice. Simmer gently for
10 minutes until the fruit is tender but still holds its shape. Blend
the cornflour with the water and stir into the saucepan. Bring to the
boil and cook for 1 minute, stirring. Leave to cool.
To make the pastry, mix together the flours and salt. Add the butter
and rub in with the fingertips. Mix with enough cold water to form a
firm dough. Knead gently on a lightly floured surface. Cut in half.
Roll out one half and use to line a 23 cm/9 in pie plate. Brush the
edge with water. Spoon in the pear mixture.
Roll out the remaining pastry and use as a lid. Press the edges well
together to seal. Trim, knock up the edge and flute with the back of a
knife. Make leaves out of trimmings and use to decorate the pie. Brush
with a little milk or cream to glaze. Bake in a preheated oven at
200°C/400°F/gas mark 6 for about 30 minutes until golden brown. Serve
warm with cream.