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Pear & raspberry pandowdy
Pear & raspberry pandowdy
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Iconic American fruit pie with tangy sour cream crust.
Ingredients:
  • 4 (about 270g each) pears
  • 1.25 gm ground cinnamon
  • 1.25 gm mixed spice
  • 20.00 gm caster sugar
  • 1-40.00 ml finely chopped stem ginger in syrup
  • 57.20 gm honey
  • 150g (1 cup) self-raising flour
  • 24.00 gm icing sugar
  • 10.00 gm custard powder
  • 100g butter, chopped
  • 65g (1/4 cup) sour cream
  • 125g frozen raspberries
  • Lightly whisked egg, to brush
  • 20.00 gm demerara or raw sugar
  • Double cream or ice-cream, to serve
Instructions:
  • Preheat the oven to 160°C. Peel and core the pears, then cut each into 8 wedges. Place the pears in a 1.5L (6-cup) ovenproof frying pan or round baking dish. Sprinkle with cinnamon, mixed spice, caster sugar, and ginger, then toss to combine. Drizzle the honey over the top. Bake for 1 hour until the pears are tender and sticky. Allow to cool for 30 minutes before serving.
  • Preheat the oven to 180°C. Combine flour, icing sugar, custard powder, and butter in a food processor until mixture resembles coarse breadcrumbs. Mix in the egg and sour cream until the dough almost forms a ball.
  • Transfer the pastry to a floured surface and roll it out into a slightly larger disc than your frying pan or dish. Spread the pear mixture and top it with raspberries. Cover it with the pastry, letting the edges hang over. Fold the edges back, then brush with whisked egg and sprinkle with demerara or raw sugar. Place on a baking tray and bake for 35-40 minutes until golden and crispy. Serve alongside cream or ice-cream.

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