Sharp R-959(SL)M-AA manual Recipes, Serves 6, Pear & Praline Pie

RECIPES

Serves 6 - 8

500g shortcrust pastry

FILLING:

100g caster sugar

50g plain flour

5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine

TOPPING:

100g margarine

150g brown sugar

5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts

PEAR & PRALINE PIE

1Roll out 300g of pastry large enough to line the base of a greased 25cm (10”) flan dish. Roll out 200g of pastry large enough to make a lid.

2 Preheat the oven to CONVECTION 230ºC.

3In a large bowl, combine the caster sugar, flour and cinnamon. Add the pear slices and toss gently to coat.

4Turn the pear mixture into the pastry case, cover with the pastry lid and crimp the edges. Do not glaze.

5Place on the low rack and cook on DUAL CONVECTION, 230ºC, 10% for 25 minutes.

6When the pie is cooked leave to cool slightly whilst making the topping.

7In a medium bowl add the margarine, brown sugar, cinnamon and cream. Cook on 70% for 5 minutes, stir twice.

8Beat the topping for approximately 1 minute until just warm, then pour over the pie. Sprinkle pecan nuts over the topping, leave to cool before serving.

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