British Pie Week Recipe: Pear and Chocolate Pie

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Brace yourself for a wonderfully calorific treat...

Chocolate and Pear Pie
It's officially British Pie Week 2013 (4-10 March) so to celebrate we're going to be bringing you a whole host of tasty pie recipes - sweet and savoury - that you can whip up in your spare time.

This is an absolutely delicious but very indulgent pie so make sure you save some room after dinner. The pears are coated in a lovely chocolate sauce under the crisp sugar topped pastry so everyone from your boyfriend to your granny will want a second slice...

Pear and Chocolate Pie

Serves: 4-6

Prep time: Under 20 mins

Total time: 45 minutes

Equipment: Ovenproof dish approx. 1l. / 2pts capacity, Rolling pin


350g Jus Rol™ Shortcrust Pastry (wrap any leftover pastry from the pack in cling film and pop back in the fridge or use for jam tarts or similar)
700g dessert pears – peeled, halved, cored and then each half cut into 3-4 slices
150g plain chocolate – chopped finely
2 tbsp. golden syrup
2 tbsp. Demerara sugar
25g butter
Water for brushing and a further 1-2 tbsp. sugar for sprinkling


Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6.

In a bowl combine the prepared pears, chopped chocolate, syrup and sugar, place in an ovenproof dish approx. 1litre/2pts in capacity.

Roll out the pastry large enough to cover the dish with a little extra around edges to form a good seal. Brush top rim of dish with water and lay the pastry over the top of the dish.

Press firmly all around the edges to form a good seal. If desired use some of the pastry trim to make leaf or other shapes and stick to the top with water.

Brush top well with water and dredge generously with the remaining sugar.

Make a small hole in centre to allow steam to escape, bake for 20-25 minutes until pastry golden brown and the chocolate just beginning to bubble through the hole.

Serve warm (be careful as this filling is very hot when first removed from oven) with crème fraiche if desired.

For more info on Jus Rol pastry, click here.

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