This recipe was first published in Taste magazine.
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Ingredients
Nut crumb topping
Method
1.Preheat oven to 180°C fanbake. Roll out pastry and line a greased 25cm pie tin, pricking the base with a fork. Refrigerate base while you make the filling.
2.In a large bowl, combine pear wedges with the brown sugar, cornflour, cinnamon, ginger, salt, nutmeg and lime zest and juice. Gently toss to thoroughly coat.
3.Tip the pear mixture into the unbaked pie crust and bake for around 12 minutes.
4.While pie is baking, make the topping. Place the butter, flour and brown sugar in a food processor and pulse until the butter is combined and the mixture looks crumbly. Briefly pulse in the chopped walnuts.
5.Remove pie from oven and sprinkle nut topping over filling. Bake for a further 25 minutes or until the top is evenly golden and the filling is bubbling. Serve warm with vanilla ice cream
Note
- Serves 6-8.
