I love making pies, especially those with a latticed too so it was fun making this one, I tried to be a bit more decorative and do a braid. I poached pears with some earl grey and a bergamot lemon and then used them with some dulce de leches for this pie. I just made a normal short crust pasty for it.
- 200g butter
- 420g plain flour
- 3 to four tbsp water
- 2 tbsp sugar
rub the butter and flour/sugar together then add the water and knead into a ball. Make two balls and flatten and cover in plastic wrap and place in the fridge for 20 minutes
peel 8 to 10 pears and place in a pan and cover with water add half a bergamot lemon 50ml honey and 2 earl grey tea bags then gently bring to the boil, let simmer until the pears are starting to become tender approx 10 minutes.
roll out one of the disks of pastry and line a tin with it, drain pears and pat dry and slice, sprinkle some cornmeal into the pastry shell then add the pears, add about 5 tbsp of dulce de leches and turn the pears over in it to cover them, roll out the pastry for the lid, use a knife to cut long strips. For one of the pieces I braided three bits together and I cut some wider than others and latticed them together. then I crimped the edges and brushed it with an egg yolk. bake at 180c for about 35 to 40 minutes until golden.