As a kid (around 8-10 yrs old) I would often choose to have an apple pie instead of a birthday cake. Does that sound crazy? I just absolutely adored a delicious fruit pie - and I still do. With fresh cream or a scoop of vanilla ice cream, there’s just about no better dessert in my book.
Pies like this heavenly spiced pear pie are gorgeous while still warm from the oven but I secretly love them just as much straight from the fridge. Usually a sneaky little slice eaten with my hands while standing in the light of fridge. I’m mere days away from having a baby and as far as I’m concerned, I’m allowed to call this breakfast if I want!
This recipe is the second in a series I’m collaborating on with Kenwood. Their stunning black kMix stand mixer stepped up to the plate for this one. This is easily my favourite appliance in the range. It’s friggin stunning and I feel like such a pro-baker using it. I watched talented Jordan Rondel (The Caker) use hers at a masterclass the other day (check out this cute pic of my Bonnie decorating a cake at the class) and I was inspired to make something crazy delicious with mine.
It’s got a beautiful large glass bowl so you can keep a close eye on the progress of what you’re making. I find this super helpful. I used the ‘K’ attachment for the pastry making and the large whisk for the cream.
Making pastry from scratch is actually more straight-forward than you might think. If it’s your first time, just allow yourself plenty of time and enjoy it. You can make the dough 24 hrs in advance which I love. I promise you’ll feel so pleased with yourself when you’re sharing this beautiful pie with friends and family - knowing you made every part single yourself.
Thanks to Kenwood I’ve got a $100 Prezzy card to give away. Simply comment below with your current favourite sweet treat. Prize will be drawn June 5th. Good luck! Kelly xox
Spiced Pear Pie w/ spelt pastry
7 medium pears - I used Buerre Bosc
¼ cup light muscovado sugar
Juice of 1 lemon
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup water
2 tablespoons cornflour
3 tablespoons water
3 cups spelt flour
⅓ cup light muscovado sugar
175g salted butter - very cold and cut into cubes
3 free-range egg yolks
2-6 tablespoons chilled water (as needed)
Extras - beaten egg to line the bottom layer of pastry, egg wash to brush the pastry top, extra sugar to sprinkle on top.
Place the flour, sugar and butter into the bowl of the kMix stand mixer. Keeping the speed on low, mix until it resembles breadcrumbs. Add the egg yolks and the chilled water one tablespoons at a time (allowing 4-5 seconds between each tablespoon of water) until it comes together. Stop the mixer and bring the dough together in your hands. Divide the dough into two balls - 2/3rd for the base and 1/3rd for the top. Shape each into a disc, wrap in clingfilm and place in the fridge to rest for a minimum of 30 minutes and up to 24 hours.
Peel, decore and slice the pears. Toss with the lemon juice, sugar, spices. Place in a large saucepan with ½ cup water. Bring water to a boil and then reduce to a simmer. Cook with a lid on for 15 minutes until the pears are just tender. Whisk together the cornflour and 3 tablespoons water. Add to the fruit and stir through well. Cook for a further 5 minutes until the liquid is thickened. Set aside to cool.
Preheat oven to 200 degrees celsius. Place a baking sheet into the oven on the shelf where you will place the pie (This hit of heat against the bottom of the dish will help prevent the bottom layer being soggy)
Grease a 23 cm pie dish. Remove the largest ball of dough from the fridge. Roll out between two sheets of baking paper until 1/2cm thick. Lay over the top of the pie dish and gently press into the dish, leaving plenty of pastry hanging over the edge. Brush with egg and place in the freezer for 10 minutes while you roll out the pastry top.
Roll out the top layer until ½ cm thick. Remove the bottom layer from the freezer. Fill with the cooled fruit filling. Carefully lay the top layer over the top. Use a knife to trim the pastry around the outside rim of the dish. Crimp the top and bottom layer together with a fork. Make a cross incision in the centre of the pastry top to give space for steam to escape.
Brush with an egg wash and sprinkle with sugar.
Bake for 40-45 minute until golden brown. Leave to cool for 1 hour before slicing*.
Serve with fresh cream or ice cream.
*The very clean and sharp slices you see in my picture are after the pie was in the fridge for 24 hours. I gently reheat pie slices in a warm oven for 15 minutes. Straight from the oven, cutting will be a little more sloppy and messy. I love this stage of pie eating too. It’s all delicious!
A big thank you to Kenwood for sponsoring this blog post and supporting what I do. x