When I was in the fruit market on Friday I spied some enormous apples looking tasty and in need of a pastry home! But then I got to thinking while I was going round the store that those ripe juicy pears would compliment this just perfectly and so my spiced apple and pear pie was born in the aisle of the local fruitmarket… I know it’s not very original, but I went with it anyways.

It’s tempting to just make a crumble when it comes to baking with apples, but I wanted some pie, it just felt right!

I couldn’t help but eat pretty much half of the filling while I was cooking as it just smelled delicious (but I had put 2 apples in my recipe, which I changed to one below, purely because I over catered on the filling).

Spiced Apple & Pear Pie

MyInspiration Feel The Difference Range

Makes 4 x 4.5” pies

 

1 large apple, peeled and sliced

1 large pear, washed and sliced

1 tbsp vegan margarine

1 tbsp natural brown sugar

1 tsp cinnamon

½ tsp vanilla

 

For the pastry

2 cups wholewheat flour

½ cup powdered sugar

3 tbsp vegan margarine

Water (add as required)

 

Method

 

1. Preheat oven to 180 degrees an lightly oil your pie tin (I have a tin that has 4 pie moulds)

2. Prepare the pastry by combining the flour and icing sugar, then rub in the margarine until the mixture looks like breadcrumbs, then slowly add the water a teaspoon at a time until you it starts to come together in a dough.

3. Transfer to a floured surface and cut the dough in half, roll out the first half of your pastry to approx 3mm thickness and using a 4” cookie cutter, make 4 circles, then roll the dough out again until it covers the base of your pie mould.

4. Do the same with the other half of your dough but leave the circles for alter to top the pies off.

5. In a sauté pan add the margarine and sugar then the chopped fruit and cook the fruit until it starts to go soft, add in the cinnamon and using a fork, mash down some of the fruit.

6. Spoon approx 1 – 2 tbsp of the mixture into your pastry bases, then pop the other circle of dough you previously reserved over the top of the fruit mixture and pinch the edges in to seal the pies.

7. Brush the pastry with some almond/rice milk and sprinkle with a little natural brown sugar and pop in the oven to bake for 20 – 25 minutes, until the pastry turns a lovely golden colour.

(Note to self, remember to add the raisins next time – I had them out on the counter ready to put in and completely forgot about them!!)