- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
SERVES 8- 3 firm pears
- 4 cooking apples
- 175g/6oz/scant 1 cup caster (superfine) sugar
- 30ml/2 tablespoon cornflour (cornstarch)
- Pinch of salt
- Grated rind of 1 lemon
- 30ml/2 tablespoon fresh lemon juice
- 75g/3oz/⅔ cup raisins
- 75g/3oz/⅔ cup plain (all-purpose) flour
- 5ml/1 tsp ground cinnamon
- 75g/3oz/6 tablespoon cold butter, cut in pieces
FOR THE PASTRY
- 150g/5oz/1¼ cups plain flour
- 2.5ml/½ tsp salt
- 65g/2½oz/scant ½ cup cold white vegetable fat (shortening), cut in pieces
- 30ml/2 tablespoon iced water.
STEPS:
- For the pastry, combine the flour and salt in a bowl. Add the fat and cut in with a pastry blender until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind the pastry. Gather into a ball and transfer to a lightly floured surface. Roll out 3mm/⅛in thick.
- Transfer to a shallow 23cm/9in pie dish and trim to leave a 1cm/½in overhang. Fold the overhang under for double thickness. Flute the edge. Chill.
- Preheat a baking sheet in the centre of a 230°C/450°F/Gas 8 oven.
- Peel and core the pears. Slice them into a bowl. Peel, core and slice the apples. Add to the pears. Stir in one-third of the sugar, the cornflour, salt and lemon rind. Add the lemon juice and raisins, and stir to blend.
- For the crumble topping, combine the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with y your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
- Spoon the fruit filling into the pastry case (pie shell). Sprinkle the crumbs lightly and evenly over the top
- Bake for 10 minutes, then reduce the heat to 180°C/350°F/Gas 4. Cover the top of the pie loosely with a sheet of foil and continue baking until browned, 35-40 minutes more.