This recipe first appeared in Woman’s Day.
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Ingredients
Filling
Method
1.Preheat oven to hot, 200°C.
2.Sift flour into a large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add egg yolks, lemon zest and water. Mix to a pliable dough. Wrap in cling film and chill for 30 minutes.
3.For the filling: In a saucepan, simmer apples, sugar and cinnamon, covered, on medium for 4-5 minutes until just tender.
4.Stir pears, hazelnuts and custard powder through. Simmer for 3 minutes. Cool.
5.Grease a 20cm x 30cm lamington pan. Roll ½ pastry out between baking paper until 3mm thick. Ease into pan. Chill for 15 minutes. Trim edges.
6.Blind bake with ceramic baking beans or rice for 15 minutes. Remove paper and weights, then bake for a further 10 minutes. Brush with a little egg yolk. Bake for 5 minutes. Roll out remaining pastry to 3mm thick and large enough to cover pie.
7.Spoon cooled filling into case. Arrange pastry over and trim edges. Make 3 slits in the middle of the pie. Brush with egg yolk and sprinkle with sugar.
8.Bake for 40-45 minutes. Serve pie in portions with whipped cream.
Note
- If preferred, replace canned pear with canned peaches.