Photography by Kym Grimshaw
Making little pastry leaves to go on a pie is a core memory for many of us. There is something about adding small artistic touches that elevates food out of functionality and into aesthetically-pleasing fabulousness.
Serves 4
For the pastry
225g plain flour, plus extra for dusting
120g fridge-cold butter, grated
2 tbsp icing sugar
Pinch of salt
1 egg, beaten with 2 tsp very cold water
For the pies
4 pears
2 tbsp milk, for glazing
Crème fraîche, for serving
Maple syrup, for drizzling
1 First, make the pastry. Put the flour in a bowl and add the grated butter. Rub the butter into the flour until it resembles coarse breadcrumbs.
2 Mix in the icing sugar and salt followed by the beaten egg mixture. Combine to make a rough dough using a table knife then turn out the pastry onto a work surface and bring it together into a ball. Wrap in cling film and put in fridge for 30 mins.
3 Preheat the oven to 175C/Fan 155C/ Gas 4.Peel and halve the pears, leaving the stem intact. Use a small knife to scoop out the core and seeds. Place flat side down on a baking sheet lined with baking paper.
4 Roll out your pastry so that it’s around 5mm thick. Cut it into four equal squares and place over each pear – they should be big enough to fit over a pear half. Cut away the pastry from the edge of each pear.
5 Make a couple of slits into the top of the pastry and use the pastry you cut away to create leaves. Attach these to the top of the pears with a little milk and then brush all over.
6 Bake for 20 mins.
7 Let the pies cool on the tray and then transfer them to serving plates, pastry side down. Top with crème fraîche and drizzle with maple syrup.
This recipe is just one of the ideas from our October issue’s Kitchen Therapy pages, which also include recipes for a Turmeric & Ginger Tonic, Mushroom Risotto with Crispy Sage, Cardamom Knots and Seed & Nut Brittle, alongside ideas for seasonal ways to pass the time while the oven is doing its work. The recipes are by Lottie Storey and the photography is by Kym Grimshaw.
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