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Apple, pear & hazelnut deep-dish pie
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Enhance your apple pie with a charming lattice crust for a rustic flair!
Ingredients:
  • 4 pears, peeled, cored, cut into 2.5cm pieces
  • 4 Granny Smith apples, peeled, cored, cut into 2.5cm pieces
  • Juice of 2 lemons
  • 55g caster sugar
  • 40.00 ml Frangelico or other hazelnut-flavoured liqueur
  • 3.75 gm ground cinnamon
  • 2.50 gm ground ginger
  • 1 vanilla bean, split, seeds scraped
  • 110g hazelnuts
  • 16.00 gm brown sugar
  • 1 egg yolk, lightly beaten with 1 tbsp milk
  • Whipped cream, to serve
  • 400g plain flour
  • 75g icing sugar
  • 200g chilled unsalted butter, chopped
Instructions:
  • To make the pastry, combine flour, icing sugar, and butter in a food processor. Pulse until mixture looks like fine breadcrumbs. While the processor is running, slowly pour in 1/4 cup (60ml) chilled water until smooth. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Combine pear, apple, lemon juice, caster sugar, liqueur, cinnamon, ginger, vanilla, and water in a saucepan. Cook over medium heat for 12 minutes until fruit is softened but still firm. Let it cool.
  • Heat your oven to a perfect 200°C and generously grease a 20cm round springform cake pan.
  • Set aside a quarter of the pastry dough in the fridge for later use. Roll out the rest of the pastry between two sheets of baking paper until it is 5mm thick. Use this rolled pastry to cover the base and sides of the cake pan. Pierce the base with a fork, then place the tart case in the freezer for 10-15 minutes until it becomes firm. Line the chilled tart case with baking paper and pastry weights, then bake for 20 minutes or until it turns a pale golden color.
  • Blend the hazelnuts in a food processor until they form coarse crumbs, then mix them with the brown sugar and an additional 1 tablespoon of flour.
  • Take off the weights and parchment paper, then sprinkle the hazelnut mixture and spoon in the pear filling. Roll out the rest of the pastry to 5mm thickness. Cut into two 20cm strips, and lay them in a lattice design over the filling. Brush the edges with a bit of cold water, press to seal, and trim the extra pastry.
  • After brushing the pastry with eggwash, bake it for 20-25 minutes until beautifully golden. Allow the pie to cool slightly in the pan before removing and serving warm with a dollop of whipped cream.

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