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Little pear, date and vanilla pies
Little pear, date and vanilla pies
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Prep Time:
Cook Time:
Delightful pear-filled dessert pies ready to impress.
Ingredients:
  • 6 Williams pears
  • 30g unsalted butter
  • 8 fresh dates, pitted, roughly chopped
  • 55g (1/4 cup) caster sugar, plus extra, to dust
  • 4.40 gm vanilla extract
  • 1.25 gm arrowroot (see note)
  • 40g fresh breadcrumbs
  • 1 egg white, to brush
  • Custard, to serve
  • 350g (2 1/3 cups) plain flour
  • 60g ground almonds
  • 55g (1/4 cup) caster sugar
  • 250g cold unsalted butter, coarsely grated
Instructions:
  • In a food processor, blend all ingredients and 1/2 teaspoon of sea salt until it forms a breadcrumb-like mixture. Gradually add 60ml (1/4 cup) of chilled water and process until the mixture just comes together. Divide the pastry into 12 portions, shape each into a disc, wrap them in plastic wrap, and refrigerate for 2 hours.
  • Peel, core, and dice pears into 1.5cm pieces. In a heavy-based frying pan over medium heat, melt butter and add pears, dates, sugar, and vanilla. Cook for 5 minutes until pears are tender and mixture is moist. Strain mixture in a sieve over a bowl for 5 minutes. Set aside 1 tablespoon of pear liquid and combine it with arrowroot. Pour the remaining liquid back into the pan, simmer until thickened, then add arrowroot mixture and cook until the sauce is very thick. Add the fruit back to the pan, coat in syrup, and let it cool. Refrigerate until chilled.
  • Roll out the pastry on lightly floured baking paper until 3mm thick and cut into 11.5cm rounds. Collect any scraps, refrigerate them, and gather them together. Grease a 12-hole (80ml / 1/3-cup) muffin tin and line it with pastry rounds, then refrigerate for 20 minutes. Roll out the pastry scraps, cut out 12 x 7cm rounds, and refrigerate for 20 minutes.
  • Preheat your oven to 200°C with a heavy-based oven tray inside.
  • Sprinkle breadcrumbs evenly into pie cases, spoon over pear filling, cover with pastry round and crimp edges to seal. Cut a slit in the top, brush lightly with egg white, sprinkle with extra sugar. Bake pies on a preheated oven tray at 200°C for 15 minutes, then lower temperature to 180°C and bake for another 20 minutes until golden. Allow pies to cool in the tin for 20 minutes before serving with custard.

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