Chocolate and pears – a great combination.
Chocolate and ginger – a great combination.
Pears and ginger – also a great combination I’m sure you will agree.
Pop them all into a pie, or a crumble? Decisions, decisions…
How about have pears, chocolate and ginger all surrounded by the flaky short pie crust, but topped with delicious crumble topping? Best of not both worlds, but the best of all worlds.
This Pear, Chocolate and Ginger Crumble Pie really hits the mark on all counts. It’s a great dessert for post Sunday dinner I find.
I used a shop-bought shortcrust pastry, but you could of course make your own if you have the time or inclination. But I had neither, so Tesco’s own it was.
I used a kilo of random pears, to mix things up, just make sure that they are not too hard, or they won’t cook down well in the oven. I grated in fresh ginger and tossed this with the pears I had diced into cubes. Careful on how much fresh ginger you use, too much and it can put some people off. I like it quite gingery so used about a half inch grated. This will be purely down to your personal taste however.
I also used some plain chocolate chips and scattered this into the pear ginger mix, once I had lined a pie dish with the pastry, trimmed any excess and placed the pears in.
I made a simple crumble topping and scattered that on top of the pears and finally with some excess pastry cut out wee shapes and stuck them all around the edges to give a decorative effect.
After baking I let the pie rest for about 20 minutes before dishing it up. Word of warning to you – it will look a complete, yet tasty, mess on your dish. No matter how long you let it cool, it does tend to crumble, as you would expect from a crumble, but not with a pie.
The flavours here are to die for, and the pie is definitely best served warm with some cream on the side.