Walnut Pear Pie - pears

Method

• Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour.
• Chill for 30 minutes or until firm.
• Roll out two-thirds of the dough and line the pan with it.
• Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan.
• Cover the center with slices of the remaining pears.
• Roll out the remaining dough to around the same diameter as the top of the pan.
• Using a cutter, cut a circle out of the center of the round leaving a ring.
• Brush the edge of the bottom pastry layer lightly with water.
• Lay the ring on the pears and press the edges firmly onto the bottom layer of dough.
• Brush the ring with water and sprinkle with the sugar.
• Chill for 10 to 15 minutes, so the pastry is firm.
• Meanwhile set the oven to 350 degrees.
• Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender.
• Unmold the pie and serve warm.
• Just before serving, pour the whipped cream into the center.