Pear, ginger & cardamom crumble pie

1 To make the pastry, put the flour, sugar, butter and a pinch of salt in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add 3-4 tbsp ice-cold water, a tablespoon at a time, and stir with a table knife until it comes together (you may not need all the water). Wrap the dough and chill for 1-2 hours, until frm.

2 Preheat the oven to 200ºC, gas mark 6. For the crumble, put all the ingredients in a bowl and use your fingertips to rub it together until you have a chunky, clumpy mixture. Cover and chill until ready to use. For the filling, peel, core and chop the pears into 2cm chunks. Drain and finely chop the stem ginger. Put both in a bowl with the sugar, ground ginger, cardamom, vanilla and cornflour, then give it a good mix to combine.

3 To assemble, lightly dust the work surface with a little flour and roll out the pastry 2-3cm wider than a 22cm tart tin or pie dish. Line the tart tin or pie dish with the pastry and crimp the edges with your fingertips or a fork if using a pie dish. Fill the lined tin or dish with the pear mixture, including any juices in the bowl, and top with the crumble mixture. Bake for 50-55 minutes, until the filling is bubbling and the topping is deep golden. Serve the crumble pie warm with custard, if liked.