Ingredients
Chocolate ganache topping
- 2¼ cups (335g) plain flour
- ½ cup (50g) hazelnut meal
- 2 tbsp cocoa powder
- ½ cup (110g) brown sugar
- ¼ tsp salt
- 180 g unsalted butter, cold, cubed
- 2 tbsp chilled water
- 1 tbsp apple cider vinegar
- 1 egg, lightly beaten
Filling
- 50 g butter
- 4 pears, peeled, cored, diced
- 1 cup (220g) brown sugar
- 1 tsp vanilla extract
- Finely grated rind of 1 orange
- ½ cup (125ml) freshly squeezed orange juice
- 1 cinnamon quill
- 500 g seasonal berries
- 2 tbsp cornflour
- ¼ cup (25g) hazelnut meal, extra
“This pie is the perfect way to use fruit coming to the end of the season – fruit that is slightly bruised but bursting with flavour.’’
– Chloé Skipp
Serves: 8-10
Preparation Time: 120 minutes
Cooking Time: 5 minutes
Method
- To make the hazelnut pastry, combine flour, hazelnut meal, cocoa, sugar, salt and butter in the bowl of a food processor; process until the mixture resembles breadcrumbs. Slowly pour in the water, vinegar and egg; pulse just until ingredients come together.
- Turn out onto a lightly floured work surface and bring together, gently kneading until smooth. Cut dough in half, flatten into 2 discs, cover with plastic film and place in the refrigerator for 2 hours.
- To make the filling, melt butter over medium heat in a large frying pan; add pears, sugar, vanilla, orange rind, juice and cinnamon quill; bring to the boil, turn down heat and simmer for 15 minutes or until pears have softened. Add berries and cook for a further 5 minutes, stirring frequently. Cool slightly.
- Remove ¼ cup (60ml) liquid from the pan (add some water to make up the quantity if needed) and whisk with cornflour to form a smooth paste. Return to the pan and cook, stirring occasionally until thickened. Remove cinnamon and set aside to cool completely.
- Lightly grease a 20cm pie dish. Roll out 1 pastry disc between 2 sheets of baking paper to 5mm thick. Ease pastry into pie dish and gently press into corners, allowing excess pastry to overhang; using a sharp knife, trim excess pastry. Refrigerate, covered, for 30 minutes.
- Roll out remaining pastry until 3mm thick and cut into 8 x 1cm-wide strips. Place on a lined baking tray, cover and refrigerate for 30 minutes.
- To assemble the pie, scatter the base with extra hazelnut meal and top with fruit mixture; arrange pastry strips over filling to create a lattice pattern; press edges to seal and trim the edge.
- Preheat oven to bottom element with fan set at 190°C. Preheat a solid oven tray in the oven. Place pie on tray on the lowest shelf and cook for 45-50 minutes, until pastry is golden and cooked through. Set aside to cool for 1 hour.
- Serve with ice cream or thick cream.
Recipe notes
- For extra crunch, before cooking the pie, brush with beaten egg and sprinkle with demerara or raw sugar. Using a pizza cutter to cut pastry is an easy way to get your lines. Use a variety of berries. If fresh berries are unavailable you can substitute frozen ones.
Featured appliance
ILVE Professional Plus 60cm Freestanding Dual Fuel Oven/Stove P06DWE3SS. Shop the entire ILVE range here.
Appliance notes
ILVE’s Professional Plus series is a cooking suite that is a bespoke custom-made product. Colours, finishes, hobs and ovens can be combined to find the perfect balance between functionality, power, style, aesthetics and lifestyle in the kitchen.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
