Pear, cinnamon and ginger pie
Makes 8 pies
Ingredients
4 ginger nut biscuits
4 ripe dessert pears OR 1 x 410g tin of pears
50g / 2oz caster sugar
1-2 teaspoons ground cinnamon
250g / 9oz shortcrust pasty
250g / 9oz puff pastry
Milk
Icing sugar
Method
1. Crush the ginger nut biscuits into fine crumbs.
2. Peel, core and cut the dessert pears in half or drain the tinned pears and pat dry
with kitchen paper. Mix the sugar with the cinnamon.
3. Roll out the shortcrust pastry, cut into four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould. Roll out the puff
pastry, cut into four circles using the smaller side of the base/lid cutter.These will be
the lids of the pies.
4. Spoon 1 level dessertspoon of ginger crumbs onto the pie base. Place half a pear
onto the crumbs, sprinkle with 1 teaspoon of sugar and cinnamon mixture. Place the
pastry lids on the pies, brush lightly with milk.
5. Close the lid and cook for 10 minutes. Remove the pies and dust with icing sugar.
6. Repeat steps 3-5 to make four more pies.
Mixed berry pies
Makes 8 pies
Ingredients
500g / 17oz shortcrust pastry
200g / 7oz mixed berries
3 tablespoons caster sugar
1 tablespoon cornflour
1 teaspoon finely grated lemon rind
Milk
Caster sugar
Icing sugar
Method
1. Place the berries into a saucepan on a medium heat and add the caster sugar,
cornflour and lemon rind, heat for 4-5 minutes. Stir occasionally.
2. Roll out the pastry, cut out four circles using the larger side of the base/lid cutter.
Using the shaping tool gently press each base into its mould.
3. Fill with berry mixture.
4. Cut four more pastry circles using the smaller side of the base/lid cutter to use as
the lids of the pies.
5. Place the pastry lids on the pies, brush lightly with milk and sprinkle with caster sugar.
Cook for 10 minutes. Remove the pies. Dust with icing sugar.
6. Repeat steps 2-5 to make four more pies
