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Caramelised pear pie


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Mix together the flour, brown sugar, cinnamon, nutmeg and salt in a large bowl. 
  • Add the vanilla and lemon juice. Mix well and then gently toss with the pears until well coated. 
  • Cut a round of pastry a little larger than the bowl (or bowls) you would like to use. 
  • Spoon the mixture into the bowl (or bowls). Even out the top, scatter with a few bits of butter and brush the edges with egg wash. Place the pastry round on top, fold over the sides and paint with more egg wash. 
  • Then sprinkle with caster sugar and cook in the oven for about 35-40 mins, loosely covering with foil if browning too quickly. 
  • Serve with a good dollop of thickened cream or ice cream on the side.


  • 3 tbsp plain flour
  • ½ packed cup brown sugar
  • 1 tspn ground cinnamon
  • ½ tspn ground nutmeg
  • a good pinch of salt
  • 1 tspn vanilla extract
  • 1 tbsp fresh lemon juice
  • 1¼ kg pears, peeled, cored & cut into wedges
  • shortcrust pastry sheets
  • small dollops of unsalted butter
  • 1 egg mixed with ¼ cup milk
  • 1 tbsp caster sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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