Ingredients:
2 sheets pre rolled sweet short crust pastry
For Filling:
- 4 pears, peeled and sliced
- 3/4 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons blanched almonds, finely ground
- 1/2 cup crystallized ginger, finely chopped
Crumble: 3/4 cup flour 1/2 cup brown sugar 3/4 cup rolled oats 1-2 tsp ground cinnamon or cardamom 120 g butter
Method
Pre heat oven to 160C
Filling: In a medium bowl, whisk the cream with the eggs, granulated sugar and ground almonds.
Crumble: put all ingredients into the food processor, process till combined but still coarse.
Assemble: Line a pie dish with the pastry (do not use a loose bottom tin) Arrange the pear slices the bottom of the lined pie dish, sprinkle the ginger over the pears and carefully pour the custard filling over the fruit, so that custard mix comes just shy of the top of the sliced pears.
Finally, spread crumble over the top of the pears, covering the whole surface of the pie.
Bake the pie for 45 minutes, or until the custard is firm and the crusts are browned. Transfer pie to a rack and let cool to room temperature before serving.
Serve with whipped cream.