500 g (1 lb) firm pears, peeled and cored
500 g (1 lb) cooking apples, peeled and cored
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) water
250 g (10 oz) plain flour
125 g (5 oz) hard margarine
pinch salt
water to mix
1 size 3 egg white
25 g (1 oz) caster sugar
500 g (1 lb) cooking apples, peeled and cored
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) water
250 g (10 oz) plain flour
125 g (5 oz) hard margarine
pinch salt
water to mix
1 size 3 egg white
25 g (1 oz) caster sugar
method
1. Slice the apples and the pears. Place in a saucepan with the honey and lemon juice. Cook for 10 minutes until soft.
2. Blend the cornflour with the water and add to the fruit. Stir until thickened then cool.
3. Place the flour, salt and margarine in the processor bowl and process for 10 seconds until the mixture resembles breadcrumbs.
4. With the machine running, slowly add the water down the feed chute, until the mixture starts to form into little balls.
5. At this stage stop adding the water and allow the processor to continue mixing until a dough ball is formed.
6. Divide the pastry in half. Roll out one half to cover a 23cm (9 inch) pie plate and place the filling on top of the pastry. Roll out the remaining pastry and use to cover the pie. Seal edges. Brush the top well with egg white and sprinkle with caster sugar.
7. Bake in the centre of the oven at 200°C, 400°F, Gas No. 6 for 30 minutes until golden brown.
2. Blend the cornflour with the water and add to the fruit. Stir until thickened then cool.
3. Place the flour, salt and margarine in the processor bowl and process for 10 seconds until the mixture resembles breadcrumbs.
4. With the machine running, slowly add the water down the feed chute, until the mixture starts to form into little balls.
5. At this stage stop adding the water and allow the processor to continue mixing until a dough ball is formed.
6. Divide the pastry in half. Roll out one half to cover a 23cm (9 inch) pie plate and place the filling on top of the pastry. Roll out the remaining pastry and use to cover the pie. Seal edges. Brush the top well with egg white and sprinkle with caster sugar.
7. Bake in the centre of the oven at 200°C, 400°F, Gas No. 6 for 30 minutes until golden brown.
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