A little salted honey drizzled over perfect juicy pears makes this pie unlike the regular crowd, but this fuss free dish doesn’t require pastry skills (that recipe is the most foolproof one I’ve used and doesn’t care about being left on the bench for 30 minutes while you work the magic for the filling) and crumble topping with just a hint of cardamom to add a little spice to that sweetness.
200 grams / 1 1/4 cups plain flour
1/2 teaspoon baking powder
55 grams / 1/4 cup caster sugar
40 grams / 1.5 ounces butter, cold and cubed
80 milliliters / 1/3 cup buttermilk
5 medium pears
2 tablespoons runny honey
1 teaspoon sea salt
14 grams / 1 tablespoon butter, melted
3 tablespoons oats
2 1/2 tablespoons plain flour
1/4 teaspoon ground cardamom
Lightly whipped cream
- Preheat the oven to 180C/350F.
- Place the flour, baking powder and sugar in a bowl and stir together.
- Add the cubed butter and rub in until the mixture resembles rough breadcrumbs.
- Place the egg and buttermilk into a small bowl and whisk together lightly.
- Make a well in your flour butter mixture and pour in the butter milk and egg mixture. Folding the edges of the dry into the wet until it begins to resemble a dough.
- If it’s still a little dry, add a tablespoon or two of milk and press together until it holds well together as a dough.
- Place the dough onto a floured surface and roll out until its 1/4 inch thickness.
- Press into your pie dish and shape the edges to your preference.
- Cover and place into the fridge until the pears are prepared.
- To make the topping, place all the ingredients into a bowl and stir together until it resembles a rough crumble, set aside.
- Meanwhile, peel, core and slice the pears lengthways and lay into your pie dish.
- Place the honey and salt into a small ramekin and stir together.
- Drizzle evenly over the top of the pears.
- Sprinkle the crumble mixture evenly over the top of the pears and place in the oven for 50 minutes until bubbling and golding.
- Remove and allow to cool.
- Slice and serve with a little cardamom whipped cream.
Preparing the pears: Because the pears don’t need to sit in sugar to soften pre baking, they are best peeled, cored and sliced right before you are ready to bake to ensure the flesh doesn’t brown.
Honey sub: If you don’t like honey you could sub maple syrup.
Recipe by Roamingtaste
- Calories: 231 calories per slice