Winter fruit and almond pie

07 July 2015 - 02:02 By Sunday Times Food Weekly

Winter fruit and almond pie IngredientsPastry150g butter, softened150g ( cup) caster sugar2 extra-large eggs400g cake flour, sifted50g ground almondsFilling500g ripe pears, peeled, cored and sliced15ml (1 tbsp) cake flour100g ( cup) brown sugarJuice of half a lemon250g cherries, halved and stonedCaster sugar, for dustingMethodFor the pastry, cream the butter and caster sugar in a bowl. Beat in the eggs and mix well. Add the flour and ground almonds and combine to form a smooth dough. Wrap in clingfilm and refrigerate.For the filling, place pears in a bowl and sprinkle with the flour and sugar. Mix in the lemon juice and cherries.To assemble the pie, remove the dough from the fridge and allow to return to room temperature. Preheat the oven to 180°C. Roll out the dough on a floured surface and line the base of a20-23cm baking dish, letting the extra dough hang over the edges. Tip in the fruit and arrange evenly over the base of the dish. Fold over the overhanging dough, bringing it to the centre of the dish without covering the fruit completely.Dust with caster sugar and bake for 40-50 minutes until pastry is golden brown. Serve immediately with creme fraiche, custard or cream...

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