BLACKBERRY GINGER PIE

PREP 15 MINS + 1 HOUR COOLING COOK 55 MINS SERVES 8 AS AN OCCASIONAL DESSERT

500g frozen blackberries

60g (¼ cup) caster sugar or

granulated sugar substitute 3 large ripe pears, peeled, cored

and chopped

3cm piece ginger, finely grated ¼ tsp ground ginger

1 Tbsp cornflour

1 tsp vanilla extract

60g egg, lightly whisked

1 sheet Pampas Light Shortcrust

Pastry 25% Reduced Fat, thawed 1 tsp caster sugar, extra

Icing sugar (optional), to serve 1 Heat the blackberries, sugar, pears, fresh and ground ginger in a medium saucepan over medium heat, stirring until the berries defrost. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, covered, for 10 minutes. Uncover and simmer for a further 10 minutes. Mix cornflour with a little water and stir into the berry mixture. Cook, stirring over heat, until the mixture thickens. Stir in the vanilla. Transfer to a 750ml (3-cup) ovenproof dish. Set aside for at least 1 hour to cool.

2 Preheat oven to 190°C (fanforced). Brush edge of dish with a little egg. Place pastry over the fruit, pressing down on edge of the plate to seal. Using a small, sharp knife, trim excess pastry and make a small hole in the centre to help steam escape while cooking. Brush pastry with egg and sprinkle with extra sugar. Bake for 20-25 minutes or until golden brown. Dust with icing sugar, if you like. Serve.

Nutrition info

PER SERVE (with sugar) 725kJ, protein 2g, total fat 2g (sat. fat 1g), carbs 31g, fibre 5g, sodium 64mg • Carb exchanges 2 • GI estimate low

PER SERVE (with sugar substitute) 617kJ, protein 2g, total fat 2g (sat. fat 1g), carbs 24g, fibre 5g, sodium 64mg • Carb exchanges 1½ • GI estimate low