LOVE LOCAL
PEAR AND BLACKBERRY PIE SERVES 12
FOR THE RICOTTA PASTRY: 150g plain flour, plus extra for dusting 30g butter 1 tbsp caster sugar 3 tbsp ricotta cheese Zest of 1 orange
FOR THE PEAR AND BLACKBERRY FILLING: 4 pears
250g blackberries 1 tbsp cornflour 1 tbsp agave syrup 1 tbsp dried semolina or couscous 1 egg, beaten 1 tbsp clear honey Juice of 1 orange
1 To make the pastry, put the flour in a large bowl, then rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs. Stir in the sugar, then use a fork to break the ricotta into the mix. Add the orange zest, then gradually add about 1 tbsp water, a drop at a time,
and mix to a dough. Roll the pastry into a ball and flatten to a patty, then wrap in cling film and chill in the fridge for 30 minutes.
2 While the pastry is chilling, peel, core and slice the pears. Put them in a bowl with the blackberries. Dust with the cornflour and toss everything together, then drizzle over the agave syrup and mix once more.
3 Preheat the oven to 180C/Gas 4 and line a baking tray with baking paper.
4 Roll out the pastry on a lightly floured surface to a 30cm circle and put it on the prepared baking tray. Scatter the base of the pastry with the semolina – this will help absorb any juices and prevent the pastry from having a soggy base. Pile the fruit in the centre of the pastry and
bring the sides of the pastry up around the fruit. This doesn’t have to be neat – you want it to look rustic so if the pastry does crack, just patch it up.
5 Brush the outside of the pastry with a little beaten egg. Bake for 30 minutes until the fruit has softened but has not gone mushy and the pastry is cooked and golden. Transfer to a wire rack to cool.
6 Meanwhile, put the honey and orange juice in a small saucepan and bring to the boil over a medium heat. Turn the heat down to low and simmer for about 2 minutes until syrupy. Brush this over the cooked pie before serving.
Guilt Free Baking by Gee Charman, published by Watkins Media
FOODLOVERMAGAZINE.COM | 19
Baker's Tip If your recipe requires whole milk but you only have skimmed, you can always add 2 tbsp of melted butter to it as a substitute.
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