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Rustic pear and apple pie with hazelnuts
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Serves: 6 - 8
3 Granny Smith apples
3 Waitrose 1 Perfectly Ripe Green Williams Pears
75g soft light brown sugar
½ tbsp cinnamon
Seeds from 1 vanilla pod
2 x 375g packs Jus-Rol All Butter Puff Pastry
Plain flour, for dusting
25g Cooks’ Ingredients Soft White Bread Crumbs
25g Waitrose Roasted Chopped Hazelnuts
1 medium Waitrose British Blacktail Free Range Egg, beaten
2 tbsp golden caster sugar
1.Preheat the oven to 200°C, gas mark 6. Put a flat baking sheet in the oven to heat up. Line another baking sheet with baking parchment.
2. Peel, core and cut the apples and pears into chunky wedges, toss with the soft brown sugar, cinnamon and vanilla seeds.
3. Roll out each block of pastry on a lightly floured surface to a thickness of 3mm, approximately 30 x 25cm in size. Put one onto the lined baking sheet. Sprinkle with the breadcrumbs, then pile the apple and pears and then the hazelnuts on top, leaving a wide border.
4. Brush the border with beaten egg. Lay the second sheet of pastry gently over the fruit and nuts, pressing down the edges. Score the top lightly with a sharp knife, brush with more egg and sprinkle with the golden caster sugar. Place in the oven, on top of the preheated baking sheet, for 45-55 minutes or until the pastry is golden and the fruit is tender. Great served with custard or vanilla ice cream.
Typical values per serving:
|Salt||1g salt per serving (for 8)|
This recipe was first published in November 2016.