zoom

    Save to your scrapbook

    Pear, ginger & cardamom crumble pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Pear, ginger & cardamom crumble pie

    By Benjamina Ebuehi 

    • Preparation time: 35 minutes + chilling
    • Cooking time: 55 minutes
    • Total time: 1 hour 30 minutes + chilling

    Serves: 8-10

    Ingredients

    160g plain flour, plus extra for dusting
    1 tbsp caster sugar
    120g unsalted butter, cubed and chilled

    CRUMBLE
    90g plain flour
    40g jumbo oats
    5 cardamom pods, seeds ground
    50g light brown soft sugar
    70g unsalted butter

    FILLING
    500g ripe pears
    2 balls stem ginger in syrup
    75g caster sugar
    1 tsp ground ginger
    5 cardamom pods, seeds ground
    1 tsp vanilla bean paste
    2 tsp cornflour

    Method

    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 200ÂșC, 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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary