PIE HIGH!

Grab your rolling pin – we’re bakin’ a pie!

Pear & raspberry pies Makes: 6 Prep + cook: 1 hour 15 mins + refrigeration Ingredients • ¼ cup pistachios • 5 ripe pears, peeled, cored, chopped coarsely • 300g frozen raspberries, thawed • ¼ cup rice malt syrup • 2 tsp plain flour • 1 tsp vanilla bean paste • 1 tsp ground cinnamon • 1 tbsp finely grated orange rind • 1 egg, beaten lightly • 1 tbsp demerara sugar • Vanilla ice-cream, to serve COCONUT PASTRY • 1⅔ cups plain flour • 1 tbsp caster sugar • 1 tbsp sesame seeds • Pinch of fine salt • 100g coconut oil, chilled, cut into small pieces • 1 egg, beaten lightly Method 1. COCONUT PASTRY Combine flour, sugar, sesame seeds and salt in a large bowl. Rub in coconut oil with your fingertips until mixture forms coarse crumbs. Make a well in the centre, add…

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Nw (Digital) - 1 Issue, Issue 12 2020

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