Pear Apple & Ginger Pie

Give your taste buds a treat with this luscious pear and ginger pie, perfect with ice-cream, cream or just by itself!

Cook Time: 50 mins

Prep Time: 30 mins

Instructions

Prepare you BBQ for indirect heat cooking. If cooking in a Char-Griller Akorn Kamado, use the deflector stone.
Preheat the BBQ to 355F/180 degrees C
Lightly grease a pie dish and line the pie dish with puff pastry allowing the pastry to hang over the sides a little.
In a bowl combine the sliced apple, pear and crystallised ginger. Arrange the filling on top of the puff pastry. Roll the excess pastry up and over the pie filling.
In a small bowl combine the melted butter, brown sugar, lemon juice and zest. Pour evenly over the apples and pears.
In a bowl combine the oats, flour, brown sugar and maple syrup. Using your fingers rub in the flour, you should make a breadcrumb like mixture.
Top the pie with the crumble mix and brush the egg wash onto the edge of the pastry. Cook in the BBQ for 40-50 minutes with the lid closed or until golden and the pastry is cooked.
Allow the pie to cool slightly before serving with your favourite ice cream or custard.

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Ingredients

Base

1-2 sheet puff party, defrosted

Filling

3 green apples, peeled, cored and sliced
3 pears, peeled, cored and sliced
6-8 pieces crystallised ginger, finely chopped
2 tablespoons butter, melted
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon lemon zest

Crumble

1 tablespoon maple syrup
1 tablespoon brown sugar
1 1/4 cup rolled oats
½ cup plain flour
80g unsalted butter, chopped
1 egg, lightly whisked

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