PEAR & CINNAMON SUGAR LATTICE PIES
PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION & COOLING) SERVES 4
3 large pears (1kg)
¼ cup (55g) caster sugar 2 teaspoons cornflour 1 teaspoon vanilla extract 1 egg white
½ teaspoon ground cinnamon
SWEET SHORTCRUST PASTRY 1½ cups (225g) plain flour 2 tablespoons icing sugar
125g cold butter, chopped
1 egg yolk
2 tablespoons iced water,
1 Make sweet shortcrust pastry.
2 Grease 4 x 10cm (base measurement) round loose-based fluted flan tins. Divide pastry into five portions. Roll four portions of the pastry, one at a time, between sheets of baking paper until large enough to line tins. Ease pastry into tins, press into sides; trim edges. Reserve pastry scraps, adding them to the remaining portion. Refrigerate for 30 minutes.
3 Preheat oven to 180°C/160°C fan. 4 Peel, core and thinly slice pears. Cook pear and 1 tablespoon of the sugar in a medium saucepan, covered, for 2 minutes or until pear is tender. Drain, reserving 1 tablespoon of liquid. Blend or process pear mixture until almost smooth. Return to pan with half the remaining sugar. Blend cornflour with reserved liquid, stir into pear mixture; cook, stirring, until mixture boils and thickens. Stir in extract; cool.