Pineapple and pear country pie

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • PIE CRUST
  • 210
    g
    cake flour
  • 5
    ml
    salt
  • 5
    ml
    granulated sugar
  • 230
    g
    butter, cold and cut into small cubes
  • 125
    ml
    iced water
  • 1
    egg for brushing
  • FILLING
  • 840
    g
    pears
  • 840
    g
    pineapple pieces
  • 150
    ml
    mixed dried fruit (cake mix)
  • 1
    ml
    ground cinnamon
  • 1
    ml
    ground nutmeg
  • 1
    ml
    ground allspice
  • 125
    ml
    castor sugar
  • icing sugar, to decorate
  • whipped cream, to serve
 

Method

 
1. PIE CRUST: Place the flour, salt and sugar in the bowl of a food processor. Add the butter cubes and process for about 10 seconds, or until the mixture resembles coarse crumbs. 2. Gradually add 60 to 125 ml iced water, while the machine is running, until the dough holds together when pinched (about 30 seconds). 3. Remove dough from processor and press into a flat disc shape. Cover with cling film and chill for 1 hour. 4. Roll out on a lightly floured surface to form a circle 30 cm in diameter. Place over a 20 cm pie plate. 5. FILLING: Drain fruit well and slice pears into smaller pieces. 6. Mix fruit and cake mix and place in the pie plate. Sprinkle with spices and sugar. 7. Fold edge of dough over filling, leaving a gap of about 10 cm in the centre. Use leftover pastry to cut out leaf shapes and decorate the edge of the 10 cm gap. Brush the pastry with the beaten egg. 8. Bake in a preheated oven at 200 ºC for 20 to 30 minutes until golden brown. 9. Sprinkle icing sugar over the top and serve with cream.
 

Read more on: bake  |  fruit
 

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