Caramel Pear Pie

Last night I made my first recipe from Donna Hay's new cookbook, Seasons..... Caramel Pear Pie. And what an intro it was! 

My husband said he'd never tasted anything like it before 

(although he always loves anything I bake, regardless of how it tastes, in my opinion)

.... but he was right, this pie was absolutely delicious, and very unique. 

It looks festive, and would make for a great holiday treat.

Read on for the recipe...

Donna Hay's Caramel Pear Pie

3 pears, peeled, halved and cored

2 Tbs water

Basic vanilla pastry (see below)

1 eggwhite, lightly beaten, for brushing

1/2 cup brown sugar

1/2 cup golden syrup*

40 grams butter, melted

3 eggs

1/4 cup single pouring cream

Preheat oven to 320 degrees. Place the pear and water in a large, deep frying pan over medium heat. Cover & cook for 5-8 minutes, until just tender. Set aside to cool.

Roll out the pastry to 3mm thick. Line the base of a lightly greased 28cm shallow pie plate and trim the excess pastry. Gently press the edges and brush with eggwhite. Place on a baking tray.

Place sugar, golden syrup, butter, eggs and cream in a bowl and whisk to combine. Arrange pear halves on the base of the pastry shell and pour over the caramel mixture. 

Bake for 50-60 minutes or until just set. Allow to cool in pie plate.

Basic Vanilla Pastry

1 2/3 cup all purpose flour

1 Tbs caster (fine) sugar

1/4 tsp baking powder

180 grams cold, chopped butter

1/3 cup iced water

1 tsp vanilla

Place flour, baking powder and sugar in a food processor and process to combine. Add the butter and process until the mixture resembles fine breadcrumbs. With the motor running, gradually add the water and the vanilla and process until the mixture comes together to form a smooth ball. Wrap in plastic wrap and place in fridge for 30 minutes.

*I couldn't find "golden syrup" and read on the internet that it can be substituted by corn syrup or honey. I used a half-half mix of maple syrup & corn syrup.