Fig and pear pie

Serves: 4

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Total Time: 80

Prep Time: 30

Cook Time: 50

• FOR THE SWEET SHORTCRUST PASTRY
• 150 gram(s) unsalted butter, softened
• 150 gram(s) golden caster sugar
• 2 medium eggs
• 400 gram(s) plain flour, sifted, plus 2 tbsp
• 50 gram(s) ground almonds
• FOR THE FILLING
• 600 gram(s) firm but ripe pears, peeled, cored and sliced
• 300 gram(s) figs, stalks trimmed and quartered
• 100 gram(s) light muscovado sugar
• juice of half a lemon
• milk for brushing
• caster sugar for dusting

Method

1. Cream the butter and sugar for the pastry together in a bowl using a wooden spoon until soft and fluffy. A food processor or mixer will make light work of this. Beat in the eggs until well combined, then gradually add 400g of flour and the ground almonds and bring the dough together. Wrap it in clingfilm and chill for at least 2 hours - it will keep for several days.
2. Preheat the oven to 190°C (170°C fan oven) gas mark 5. Allow the dough to come to room temperature and then knead it until pliable on a lightly floured surface. Thinly roll out two-thirds of the dough and use this to line the base of a shallow 30cm oval (1.6-litre volume) gratin dish, letting the extra hang over the sides. You can, if you like, trim off the excess at this point. Don't worry if the dough tears and you end up partly pressing it into the dish.
3. Sprinkle the 2 tablespoons of flour over the pears in a bowl and toss, then mix in the figs, brown sugar and lemon juice. Tip the fruit into the pie dish, arranging it evenly over the base. Roll out the remaining third of pastry with the trimmings and lay it over the top. I find it easiest to wrap it around the rolling pin and lift it up. Press the pastry together at the rim, and trim it, leaving 1cm for shrinkage, then crimp the edge using the tip of your fingers or the tip of a knife.
4. Roll out some of the trimmings to cut out fig and leaf shapes. Use to decorate the pie, brushing the undersides with milk to secure them. Dust with caster sugar and bake the pie for 40-50 minutes until golden. Serve with vanilla custard sauce. Recipe by Annie Bell

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