Orange flour

Apple and Pear Pie with Sweet Walnut Pastry



A freshly baked pie is the perfect way to end an evening meal. Try something different with this sweet, spiced walnut pastry; a classic partner to apples and pears.


 walnut pastry:

200g plain flour

100g walnuts

100g caster sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/4 tsp ground green cardamom

1/6 tsp ground clove

1/2 tsp fine salt

100g cold unsalted butter

1 medium egg

1-2 tbsp whole milk


2 large Bramley cooking apples

2 pears

light muscovado sugar (to taste)

squeeze of fresh lemon juice



 for the pastry:

  • put the walnuts in a food processor and whizz up until finely ground (you can also use a pestle and mortar and arm power!)
  • sift the flour into a bowl and stir in the ground walnuts, sugar, spices and salt
  • dice the butter and add to the flour – use the ‘rub in’ method to combine into fine crumbs (this can be done in your food processor if you prefer)
  • stir (or whizz) in the egg until the mixture comes together and add a little milk if needed to form a dough
  • tip the dough onto a lightly floured surface and knead gently for a few seconds
  • divide pastry into 2 pieces – cover 1 half in cling film and refrigerate, roll out the second into a circle slightly bigger than your tart tin and around 1/2cm thick
  • carefully press into your pie tin and roll your rolling pin across the top of the pie tin to cut away the excess
  • refrigerate for at least 30 minutes, or until needed

for the filling:

  • chop and core the apples and pears
  • place in a pan with a splash of water, squeeze of lemon and a sprinkle of sugar
  • cook on a low heat until soft, stirring often to avoid burning
  • add more sugar until sweet enough to take the edge of the sour apples
  • set aside to cool

(preheat oven to 200*c)


  • once the filling has cooled, remove the tart base from the fridge and fill with the stewed apples and pears
  • roll out your second piece of pastry to a circle the same diameter as your pie tin
  • wet the edges with milk and place (milk side down) on top of the pie – press the edges together to seal
  • make a hole in the centre of the top with a sharp knife to let out steam
  • bake in the oven for 20-30 minutes until lightly golden
  • when out of the oven dust with caster sugar
  • leave to cool slightly for around 10 minutes and then serve topped with a quenelle of vanilla bean ice cream, cream or lashings of custard

4 comments on “Apple and Pear Pie with Sweet Walnut Pastry

  1. Sam
    April 8, 2013

    This looks unbelievable! Your pastry is so perfect!

    • SAFbakes
      April 8, 2013

      Thanks! Thats nice to hear from you – I love your blog!

  2. Rosie @ Blueberry Kitchen
    April 10, 2013

    Your pie looks and sounds delicious!

  3. huntfortheverybest
    April 10, 2013

    beautiful pie!

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This entry was posted on April 7, 2013 by in Baking, British, Dessert, Pastry and tagged , , , , , , , , , , , .
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