Pear, Rhubarb and Ginger Pie
This deliciously easy pear, rhubarb and ginger pie is a great way of using up those pears in the fruit bowl that may be past their best. Ginger is a perfect tonic to beat the winter ills and chills too.
Serves: 8
Ingredients
250g fresh rhubarb, chopped into 1cm pieces
4 pears, peeled, quartered and chopped into 1cm pieces
Knob of ginger, about the size of a 50c piece, grated
250g brown sugar
1 star anise
Splash water (or white wine)
Pinch salt
10ml balsamic vinegar (or apple cider vinegar
Butter, to grease
1 egg, beaten
750g ready-made puff pastry sheets
Method
- Preheat oven to 180
- Heat rhubarb, pear, ginger and brown sugar on a medium heat in a saucepan until gently bubbling.
- Add star anise, water, salt and balsamic vinegar, bring to the boil and simmer, stirring occasionally, for 20 minutes, until fruit is soft (but retains some texture). Watch out for splashes!
- Meanwhile, grease a 25cm round pie tin or dish with butter.
- Once your pie filling is cooked through, pour mixture into the pie tin/dish. Remove the star anise and allow to cool.
- Once your filling is cool, using a pastry brush, brush sides of the pie dish with egg wash and place a sheet of puff pastry (roll thinner if needed) onto the pie, and pinch the edges onto the dish to seal. Pierce top of pie with a knife (this releases the steam).
- Brush top with egg wash and place pie in the oven for 20 minutes or until pastry is risen. Remove from the oven and serve with a large dollop of your favourite ice cream, custard or cream. Delicious!
