Spiced Poached Pear Pie - Carême Pastry

Name: Spiced Poached Pear Pie - Carême Pastry
Ingredients: 2 (435g packets) Sweet Vanilla Shortcrust Pastry, defrosted; 1 bottle (750ml) dry rosé wine; ½ cup caster sugar + 2 tablespoons + extra for baking; 1 vanilla bean, split in half with seeds scraped; 6 cardamom pods, bruised; 1.5kg (approx. 9) small, firm but ripe, pears – Bartlett or Buerre Bosc Pears work well; 2 tablespoons butter; Pinch of salt; 60g sweet crisp biscuits (we use Almond Thins), crushed; 1 tablespoon cornstarch; ¼ teaspoon ground cardamom; ¼ cup toasted pistachios, roughly chopped; 1 egg white, beaten; 24cm fluted edge pie dish or metal tin; Large saucepan; Peeler; Whisk; Paring knife (or pastry/pizza wheel); Fondant leaf cutters or cookie cutters (to decorate); Baking paper; Pastry brush; Unroll one sheet of pastry and line a 24cm fluted edge pie dish with the pastry. Top the base with the crushed biscuits, then set it aside in the fridge to chill as you prepare the filling.; Position your oven baking rack in the lowest oven rack, and while the oven is still cold, place a pizza stone on top (see tips at the end of this recipe).; Preheat oven to 180°C fan-forced (200°C conventional) using the bottom heat function (if you have it).

www.caremepastry.com.au

This winter pie is filled with rosé-infused pears, vanilla, cardamon and pistachios, all encased in sweet vanilla shortcrust lattice top and base.

View full recipe on www.caremepastry.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.caremepastry.com.au.

Share this recipe:

Cooking tools:

Ingredients

2 (435g packets) Sweet Vanilla Shortcrust Pastry, defrosted
1 bottle (750ml) dry rosé wine
½ cup caster sugar + 2 tablespoons + extra for baking
1 vanilla bean, split in half with seeds scraped
6 cardamom pods, bruised
1.5kg (approx. 9) small, firm but ripe, pears – Bartlett or Buerre Bosc Pears work well
2 tablespoons butter
Pinch of salt
60g sweet crisp biscuits (we use Almond Thins), crushed
1 tablespoon cornstarch
¼ teaspoon ground cardamom
¼ cup toasted pistachios, roughly chopped
1 egg white, beaten
24cm fluted edge pie dish or metal tin
Large saucepan
Peeler
Whisk
Paring knife (or pastry/pizza wheel)
Fondant leaf cutters or cookie cutters (to decorate)
Baking paper
Pastry brush
Unroll one sheet of pastry and line a 24cm fluted edge pie dish with the pastry. Top the base with the crushed biscuits, then set it aside in the fridge to chill as you prepare the filling.
Position your oven baking rack in the lowest oven rack, and while the oven is still cold, place a pizza stone on top (see tips at the end of this recipe).
Preheat oven to 180°C fan-forced (200°C conventional) using the bottom heat function (if you have it).