"Start by caramelising the sugar and letting it turn golden before adding the diced fruit, butter and a pinch of cinnamon to create a deep, toffee-like flavour that fills the kitchen with the scent of autumn. You'll get a rich shortcrust pastry that is both buttery and crisp for the perfect contrast to the soft, fragrant filling. Serve the pie with homemade custard for a truly comforting dessert."
"2 Sieve the flour into a large bowl. Add the caster sugar and the diced butter. Using the tips of your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add in the egg and pour in enough water, little by little, until the mixture comes together into a pliable dough. Set in cling film for 5-10 minutes in the fridge."
"3 In the meantime, put the sugar in a saucepan over medium heat to melt. Once the sugar has caramelised to a golden brown colour (I like to check the colour using a piece of white parchment paper), add the pears and apple pieces as well as the butter and the cinnamon if using. Let the fruit caramelise and soften for 2 minutes. Stir once or twice if you need to."
Two recipes focus on caramelised apple and pear pie paired with homemade custard that suit cosy, early festive evenings. The pie filling is made by caramelising sugar to a golden brown, then adding diced apples and pears, butter and a pinch of cinnamon to create a deep, toffee-like flavour and softening the fruit briefly. The pastry is a rich, buttery shortcrust made by rubbing diced butter into sieved flour with caster sugar, then adding egg and water to form a pliable dough chilled briefly. The pie is baked at 160C and served warm with custard; cream yields a richer custard while milk is an acceptable alternative.
Read at Irish Independent
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