Name: Pear and black cherry pie
Yield: 10 servings
Cuisine: Bake
Ingredients: 300.00 ml flour cake; 5.00 ml salt; 5.00 ml sugar; 250.00 g butter; 125.00 ml water iced; 2.00 kg pears peeled, cored and diced; 100.00 ml lemon juice; 125.00 ml flour cake; 250.00 ml sugar; 10.00 ml cinnamon ground; 5.00 ml nutmeg grated; 2.00 ml cloves ground; 425.00 g cherries tinned, pitted black and drained; 60.00 ml butter

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Ingredients (14)

PASTRY

300.00 ml	flour — cake
5.00 ml	salt
5.00 ml	sugar
250.00 g	butter
125.00 ml	water — iced

FILLING

2.00 kg	pears — peeled, cored and diced
100.00 ml	lemon juice
125.00 ml	flour — cake
250.00 ml	sugar
10.00 ml	cinnamon — ground
5.00 ml	nutmeg — grated
2.00 ml	cloves — ground
425.00 g	cherries — tinned, pitted black and drained
60.00 ml	butter

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Method:

Heat oven to 200 ºC.
PASTRY: Combine dry ingredients in a food processor bowl. Add butter and process until mixture resembles coarse meal. Add water in a steady stream, with machine running, until dough holds together.
Wrap dough loosely in cling film and refrigerate for 1 hour.
FILLING: Toss pears or apples in lemon juice. Add flour, sugar and spices, then cherries, and mix lightly.
Fill a pie dish with fruit mixture and dot with butter. Roll out pastry to a round just larger than pie dish. Place pastry on top and trim off excess. Crimp edges.
Cut pastry leaves from leftover pastry and decorate pie. Cut 2 insertions in pastry for steam to escape during baking.
Sprinkle pie with sugar and bake for 40 to 50 minutes, or until golden.