Apple, pear and hazelnut pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C/gas mark 6. Sift the flour into a large bowl and mix in the icing sugar and butter. Mix until crumbs form. Mix in 3 egg yolks, lemon zest, 2 tsp chilled water and 2 tsp demerara sugar. Roll the pastry out slightly and cover in cling film. Refrigerate for 30 minutes.

Step 2

Add the apple and pear chunks into a saucepan along with the lemon juice, caster sugar, cinnamon, ginger, vanilla, brown sugar and 120 ml water, adding more water as needed. Heat over medium and stir well to combine. Simmer for about 10 minutes. Add the hazlenuts and custard powder and simmer for 4 minutes, then set aside to cool.

Step 3

Grease a 20 x 30 cm cake pan. Roll half of the pastry out between baking paper until around 3 mm thick. Fold into the pan and chill for 15 minutes. Line with baking paper and pastry weights, then bake for 20 minutes, until pale golden.

Step 4

Spoon the cooled filling mixture onto the pastry base. Roll out the remaining pastry to about 3 mm thick. Cut pastry into long strips, 1.5 to 2 cm wide. Evenly space the strips across the pie. Fold back every other strip, then lay a strip perpendicular to them. Unfold the folded strips so they lay over the perpendicular strip. Repeat with the remaining strips, weaving over and under to form a lattice pattern. Trim excess at the ends and press down to seal the pie.

Step 5

Whisk remaining egg yolk with milk. Brush pastry top with egg wash and sprinkle with remaining 1 tbsp demerara sugar.

Step 6

Bake for 45 minutes. Allow to cool slightly and serve with cream, ice cream or custard.

Step 7

Preh