- Serves 6-8
- 750g small, ripe pears, peeled, halved and cores removed
- 3 tbsp runny honey
- Juice of half a lemon
- 50g walnuts very finely chopped
- Finely grated zest of half an orange
- 200g plain flour
- 75g caster sugar
- 100g butter
- 1 beaten egg
Preheat oven to 200°C/gas mark 6.
Put the pears in a saucepan, cover with cold water and add honey and lemon juice. Simmer gently for 10-15 minutes then allow to cool in the syrup.
Sieve flour into mixing bowl, rub in the butter, then stir in sugar, walnuts and orange zest.
Add the egg and combine to make a soft dough, cover and chill for 20 minutes.
Roll out two thirds of the pastry and line a 23cm pie dish and trim the edges.
Remove the pears from the syrup and arrange in the bottom of the dish.
Roll out the remainder of the pastry and use to cover the pie. Crimp the edges to seal and make a small hole in the centre to allow the steam to escape.
Brush the top with beaten egg and sprinkle with sugar.
Bake for 35 minutes till golden brown.