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Apricot, pear and vanilla pies

  • 1:35 Prep
  • 0:40 Cook
  • Makes 4
  • Advanced


  • 2 small (300g) buerre bosc pears, peeled, cored, roughly chopped
  • 1/3 cup caster sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons cornflour
  • 410g can bakers apricot halves
  • 1 egg, lightly beaten
  • 2 teaspoons demerara sugar

Sweet shortcrust pastry

  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar mixture
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water


  • 1
    Make pastry: Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
  • 2
    Lightly grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan (see tip). Roll pastry out between 2 sheets of baking paper until 4mm thick. Using a 13cm round cutter, cut 4 rounds from pastry. Re-roll pastry scraps until 4mm thick. Using a 9cm round cutter, cut 4 rounds from pastry.
  • 3
    Line pan holes with 13cm pastry rounds. Using a 2cm round cutter, cut 1 hole in centre of each 9cm pastry round. Place 9cm rounds on a plate. Cover and refrigerate pan and 9cm pastry rounds for 30 minutes.
  • 4
    Meanwhile, place pear, caster sugar, lemon juice, vanilla, cinnamon, cornflour and 1 tablespoon cold water in a large saucepan over medium-high heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and pears start to soften. Stir in apricots. Cool.
  • 5
    Preheat oven to 200°C/180°C fan-forced. Spoon one-quarter pear mixture into each pastry case. Brush edges with egg. Top with 9cm pastry rounds. Brush with egg. Sprinkle with demerara sugar.
  • 6
    Bake for 30 to 35 minutes or until golden (cover with foil if over-browning). Serve.

Source: taste.com.au


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