Ingredients
Pastry
Method
1.Make pastry. Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients just come together. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap, refrigerate 30 minutes.
2.Grease four 10cm (4-inch) round loose-based fluted flan tins. Divide pastry into five portions. Roll one of four portions of pastry at a time between sheets of baking paper until large enough to line tins. Ease pastry into tins, press into sides, trim edges. Reserve pastry scraps, adding them to the fifth portion. Refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan forced).
4.Meanwhile, cook pear and a 1/3 of the sugar in a medium saucepan, covered, until pear is tender. Drain; reserve 1 tablespoon liquid. Blend or process pear mixture until almost smooth. Return to pan with half the remaining sugar. Blend cornflour with reserved liquid, stir into pear mixture, cook, stirring, until mixture boils and thickens. Stir in extract, cool.
5.Spoon pear filling into pastry cases. Brush edges with egg white. Roll all reserved pastry between sheets of baking paper until 5mm (¼-inch) thick. Cut into 12 x 1cm (½-inch) strips. Weave strips over pies. Trim edges, pressing to seal, sprinkle with combined remaining sugar and cinnamon.
6.Bake pies about 50 minutes or until browned lightly. Stand 20 minutes before removing pies from tins. Serve warm or at room temperature.
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