Name: Pear, walnut and ginger pie with vanilla custard
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Pastry and glaze; 1 cup flour; 1/2 cup walnuts; 1 tablespoon sugar; 1 teaspoon baking powder; 125 gram butter (cold and cubed); 1 tablespoon cold water; 1 egg white; 2 tablespoon sugar; Filling; 700 gram pears; 1/3 cup sugar; 2 tablespoon semolina; 1 egg yolk, whisked; 1/3 cup crystallised ginger, roughly chopped; 1/3 cup walnuts, roughly chopped; Vanilla custard; 2 cup milk; 1 vanilla pod, split lengthways; 4 egg yolks; 4 tablespoon sugar

Ingredients

Pastry and glaze

1 cup flour

1/2 cup walnuts

1 tablespoon sugar

1 teaspoon baking powder

125 gram butter (cold and cubed)

1 tablespoon cold water

1 egg white

2 tablespoon sugar

Filling

700 gram pears

1/3 cup sugar

2 tablespoon semolina

1 egg yolk, whisked

1/3 cup crystallised ginger, roughly chopped

1/3 cup walnuts, roughly chopped

Vanilla custard

2 cup milk

1 vanilla pod, split lengthways

4 egg yolks

4 tablespoon sugar

Method

Pie

1.Preheat oven to 200°C. Whiz flour, walnuts, sugar, baking powder and butter, with a pinch of salt, in a food processor until mixture resembles breadcrumbs. Add water and pulse to combine, roll into a ball, wrap in food wrap and chill for 15 minutes.

2.Peel, core and thinly slice pears, then add sugar and toss to coat.

3.Roll pastry into a 30cm circle; the edges will look rustic. Transfer to a baking paper-lined tray that has been sprinkled with 1 tbsp semolina (this will create a crisp base). Brush pastry with yolk and sprinkle with rest of semolina (to prevent base becoming soggy).

4.Pile pears into centre, leaving clear a 5cm border all around. Top fruit with ginger and nuts then fold pastry edges over to semi-enclose fruit. Glaze pastry with egg white and sprinkle with sugar.

5.Bake for 25-30 minutes or until golden. Serve with vanilla custard

Vanilla custard

6.Gently heat milk and vanilla in a pot until it just starts to simmer. Remove immediately from heat and extract vanilla pod, scraping seeds back into milk before discarding pod.

7.Beat yolks and sugar until pale and thick in a medium bowl.

8.Pour warm milk into yolks while beating. Return to pot and place over another pot part-filled with hot water. Place over heat and stir constantly until custard coats back of a wooden spoon. Remove from heat immediately and pour into a jug.

9.Serve warm or chilled.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Pie

Vanilla custard

Related stories

Subscribe and save up to 38%