Recipe: Apple and Pear Pie with Sweet Walnut Pastry

Apple and Pear Pie with Sweet Walnut Pastry

Apple and Pear Pie with Sweet Walnut Pastry

A freshly baked pie is the perfect way to end an evening meal. Try something different with this sweet, spiced walnut pastry; a classic partner to apples and pears.


walnut pastry:

200g plain flour

100g walnuts

100g caster sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/4 tsp ground green cardamom

1/6 tsp ground clove

1/2 tsp fine salt

100g cold unsalted butter

1 medium egg

1-2 tbsp whole milk


2 large Bramley cooking apples

2 pears

light muscovado sugar (to taste)

squeeze of fresh lemon juice


for the pastry:

– put the walnuts in a food processor and whizz up until finely ground (you can also use a pestle and mortar and arm power!)

– sift the flour into a bowl and stir in the ground walnuts, sugar, spices and salt

– dice the butter and add to the flour – use the ‘rub in’ method to combine into fine crumbs (this can be done in your food processor if you prefer)

– stir (or whizz) in the egg until the mixture comes together and add a little milk if needed to form a dough

– tip the dough onto a lightly floured surface and knead gently for a few seconds

– divide pastry into 2 pieces – cover 1 half in cling film and refrigerate, roll out the second into a circle slightly bigger than your tart tin and around 1/2cm thick

– carefully press into your pie tin and roll your rolling pin across the top of the pie tin to cut away the excess

– refrigerate for at least 30 minutes, or until needed

for the filling:

– chop and core the apples and pears

– place in a pan with a splash of water, squeeze of lemon and a sprinkle of sugar

– cook on a low heat until soft, stirring often to avoid burning

– add more sugar until sweet enough to take the edge of the sour apples

– set aside to cool

(preheat oven to 200*c)


– once the filling has cooled, remove the tart base from the fridge and fill with the stewed apples and pears

– roll out your second piece of pastry to a circle the same diameter as your pie tin

– wet the edges with milk and place (milk side down) on top of the pie – press the edges together to seal

– make a hole in the centre of the top with a sharp knife to let out steam

– bake in the oven for 20-30 minutes until lightly golden

– when out of the oven dust with caster sugar

– leave to cool slightly for around 10 minutes and then serve topped with a quenelle of vanilla bean ice cream, cream or lashings of custard

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