5 pears, peeled and sliced
dark brown sugar
1 tbsp cinnamon
1 egg, beaten
Preheat the oven to 180°C/fan160°C/gas 4.
Mix the pear with the sugar and cinnamon. Set aside.
Mix the flour and sugar. Add the butter and use your fingertips to rub in the until the mixture forms breadcrumbs. Add the egg, then bring the pastry together with your hands. (If it’s too dry, add a little cold water; if it’s too wet, add a little more flour.) Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
Remove the pastry from the fridge and discard the cling film, then roll out the pastry to a large circle, a few mm thick. Line a large baking sheet with baking paper. Lay the pastry ont top. Put the pear mixture on top of the pastry, with about 8cm of pastry to spare around. Gently fold the pastry over to make a loose parcel, with some of the mixture showing in the centre. Don’t squish the pastry – keep the folds loose. Brush the pastry with the beaten egg.
Bake at 180 degreesC for 40 minutes – the pastry should be golden and the pears cooked.
Serve the pie with shipped cream, or as you like it.