Method :Pie dough

• Sift flours and a pinch of salt into a large mixing bowl.
• Add butter and rub lightly into flour with your fingertips until mixture resembles fine breadcrumbs
• Then add sugar and mix.
• Pour milk over flour mixture and knead it to bring the dough together to form a hard dough
• Make it into a smooth ball with your hands, adding a little more water if necessary. .
• Wrap in plastic wrap, and chill for 20 minutes.

Nashi pear and prune filling

• Peel pear and cut into quarter. Deseed and slice each into thick pieces.
• Toss immediately with lemon juice in a large bowl, to prevent it from discolouring.
• Roughly chop prunes.
• Place the butter in a large fry pan over medium-low heat.
• When butter starts melting , add pear , prunes and cinnamon, then stir to coat.
• Add sugar and stir lightly to mix
• Cook, stirring occasionally until pears have softened. Set aside to cool.

Assembly and baking

• Divide dough into two balls one little larger than other (alternatively you can make smaller balls for individual size pie according to the size of mould you have)
• Roll out the larger pastry ball on a floured marble top or a work table little larger than the pie mould (about 2mm thick).
• Roll pastry around rolling pin, then spread over metal pie dish. Gently press into corners and trim away the excess dough which falls out of the edges.
• Place filling in base with a spoon. Sprinkle castor sugar on top
• Roll the small pastry piece to exact size of pie dish top and top it over the filling. Press the edges together lightly.
• Brush lightly with milk. Chill for 30 minutes.
• Preheat oven to 180°C
• Place pie dish on a baking tray. Sprinkle with demerara or caster sugar. Make few small cuts in the centre of the pie for air vents.
• Bake for 45 minutes or until golden brown.