R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 89

87

500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts

1  Roll out 300g of pastry large enough to line the base of a 

greased 25cm (10”) flan dish. Roll out 200g of pastry large 
enough to make a lid.

2  Preheat the oven to CONVECTION 230ºC.
3  In a large bowl, combine the caster sugar, flour and cinnamon. 

Add the pear slices and toss gently to coat.

4  Turn the pear mixture into the pastry case, cover with the 

pastry lid and crimp the edges. Do not glaze.

5  Place on the low rack and cook on DUAL CONVECTION, 

230ºC, 10% for 25 minutes.

6  When the pie is cooked leave to cool slightly whilst making 

the topping.

7  In a medium bowl add the margarine, brown sugar, cinnamon 

and cream. Cook on 70% for 5 minutes, stir twice.

8  Beat the topping for approximately 1 minute until just warm, 

then pour over the pie. Sprinkle pecan nuts over the topping, 
leave to cool before serving.

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2/13/13   2:50:20 PM

2/13/13   2:50:20 PM