Recipes+
Ingredients
Method
1.Preheat oven to 190°C (170°C fan-forced). Sift flour and icing sugar into a large bowl. Rub in butter to make fine crumbs. Add 3 1/2 tablespoons iced water. Mix with a round-bladed knife, until mixture comes together, adding a little more iced water if necessary.
2.Turn dough out onto a sheet of baking paper, shape into a ball. Divide dough in half. Roll 1 portion out between sheets of baking paper to 30cm in diameter. Ease pastry into a 23cm (base measurement) pie dish. Trim edges. Roll remaining portion out between sheets of baking paper, until 28cm in diameter. Place pastry round on a baking tray. Chill, with prepared pie dish, 30 minutes.
3.Meanwhile, drain cranberries on paper towels. Peel and core pears. Cut lengthwise into thin slices. Place pear, cranberries, caster sugar and cornflour in a medium bowl. Toss to combine.
4.Spoon cranberry mixture into pie dish. Using a small heart-shaped cutter, cut hearts from centre of pastry round. Place pastry round over filling. Press edges with a fork to seal. Trim excess. Brush top with egg, sprinkle with extra caster sugar. Bake 1 hour, or until golden brown. Remove from oven. Stand 5 minutes. Serve.
If pastry browns too quickly during baking, cover edge with foil. You could try frozen cherries in this recipe – you’ll need about 3/4 cup.
Note
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