Nutty Pear Pie
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Self raising flour||1⁄2 Cup (8 tbs)|
|Icing sugar||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs) (As Required)|
|Raw sugar||3⁄4 Cup (12 tbs)|
|All spice||1 Teaspoon|
|Butter||60 Gram, melted|
|Pears||2 Large, peeled, cored and sliced lengthwise|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground almonds||150 Gram|
Sift flours and icing sugar together.
Rub in butter and mix in enough water to form a dough.
Wrap in greaseproof paper and refrigerate for 1 hour.
Mix almonds, raw sugar and all spice together.
Beat in eggs, brandy and butter.
Preheat oven to 180°C.
Roll pastry out to line a 27cm removable-base flan tin.
Place on Low Rack, cook for 5-6 minutes on LOW MIX/BAKE 180°C Cool slightly.
Pour in nut mixture.
Toss pear slices in lemon juice.
Arrange slices on top of pie in a spiral pattern.
Place on pizza tray.
Place on Low Rack, cook for 25-30 minutes on LOW MIX/BAKE 180°C.
Serve hot or cold