Apple, pear and hazelnut pie with homemade pastry

ingredients

• • 3 cup plain flour
  • 1/3 cup caster sugar
  • 300 gram chilled butter, chopped
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 2 teaspoon chilled water
  • extra egg yolk for glazing
  • 2 teaspoon demerara sugar
  • whipped cream to serve

• Filling

  • 6 green apples, peeled, chopped
  • 1/4 cup caster sugar
  • 1/2 teaspoon cinnamon
  • 800 gram can pears, drained
  • 1/2 cup roasted hazelnuts, skinned, chopped
  • 2 tablespoon custard powder

method

• • 1

    Preheat oven to hot, 200°C.

  • 2

    Sift flour into a large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add egg yolks, lemon zest and water. Mix to a pliable dough. Wrap in cling film and chill for 30 minutes.

  • 3

    For the filling: In a saucepan, simmer apples, sugar and cinnamon, covered, on medium for 4-5 minutes until just tender.

  • 4

    Stir pears, hazelnuts and custard powder through. Simmer for 3 minutes. Cool.

  • 5

    Grease a 20cm x 30cm lamington pan. Roll ½ pastry out between baking paper until 3mm thick. Ease into pan. Chill for 15 minutes. Trim edges.

  • 6

    Blind bake with ceramic baking beans or rice for 15 minutes. Remove paper and weights, then bake for a further 10 minutes. Brush with a little egg yolk. Bake for 5 minutes. Roll out remaining pastry to 3mm thick and large enough to cover pie.

  • 7

    Spoon cooled filling into case. Arrange pastry over and trim edges. Make 3 slits in the middle of the pie. Brush with egg yolk and sprinkle with sugar.

  • 8

    Bake for 40-45 minutes. Serve pie in portions with whipped cream.

notes

• If preferred, replace canned pear with canned peaches.