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Recipe

Pear and almond impossible pie

"Impossible pies" are so-called because the mixture separates as it cooks into a base and filling. This beautiful dessert is stuffed with juicy pears and topped with crunchy almond pieces.

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Pear and almond impossible pie
  • 1/2 cup plain flour
  • 2 teaspoon ground cinnamon
  • 1 cup caster sugar
  • 1 cup desiccated coconut
  • 2 cup milk
  • 4 eggs, beaten lightly
  • 125 gram butter, melted
  • 2 tablespoon golden syrup
  • 425 gram can pear slices, drained, chopped, plus extra to serve
  • 1/4 cup flaked almonds
  • icing sugar, to dust
  • thick cream, to serve

Method

Pear and almond impossible pie
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 24cm pie dish.
  • 2
    Sift flour and cinnamon together into a large mixing bowl. Stir in sugar and coconut.
  • 3
    In a jug, blend together milk, eggs, butter and syrup. Whisk into flour mixture with pears.
  • 4
    Pour mixture into prepared pie dish. Sprinkle evenly with almonds. Bake 40-45 minutes, or until golden and set. Serve warm or cold, dusted with icing sugar. Top with extra pear slices and thick cream.

Notes

This is delicious with other canned fruit such as peaches, apricots, apple or berries. Drain fruit well and chop before adding to the mixture.

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