To complete the dish
- In a large saucepan on medium to low heat, combine the rosé wine, vanilla bean and seeds, cardamom pods and ¼ cup caster sugar and bring the mixture to a gentle simmer, stirring until the sugar has dissolved. Turn the heat to high and bring the mixture to a rolling boil, then reduce the heat to medium low and cook, partially covered, for 5 minutes.
- Peel, halve, and core the pears. Place them into the wine mixture after 5 minutes and cover with a circle of baking paper. Leave the mixture to simmer very gently for 15 minutes, or until the pears are fork tender, turning them over occasionally during cooking to ensure an even colour.
- Remove the pears from the rosé mixture and set them aside to drain and cool completely. Remove the vanilla bean and cardamom pods from the mixture and discard. Bring the remaining liquid to a boil and simmer, uncovered, until it reduces to down to ¾ cup of syrup. Remove from the heat and whisk in butter and salt. Set rosé butter aside to cool completely then place into the fridge until ready to serve.
- Unroll one sheet of pastry and line a 24cm fluted edge pie dish with the pastry. Top the base with the crushed biscuits, then set it aside in the fridge to chill as you prepare the filling.
- Slice each pear half into six pieces and toss them well in a large bowl with the remaining 2 tablespoons of caster sugar, cornflour and ground cardamom. Remove the pastry from the fridge and fill it with the pear mixture, then top the mixture with the chopped pistachio.
- Unroll the second sheet of pastry and cut thin, straight strips for the decorative lattice top. Use the strips to create a lattice on top of the pie and press the edges of the lattice into the edges of the pie base to secure. Using the fondant leaf cutters and leftover pastry, cut out leaves and decorate the pie edge. Place into the fridge for 20-30 minutes to chill.
- Position your oven baking rack in the lowest oven rack, and while the oven is still cold, place a pizza stone on top (see tips at the end of this recipe).
- Preheat oven to 180°C fan-forced (200°C conventional) using the bottom heat function (if you have it).
- Remove the pie from the fridge and brush the lattice top with the beaten egg white. Sprinkle the lattice top with a little caster sugar, then place pie into the oven to bake for 25-30 minutes, until the top of the pastry is crisp. Remove from the oven and serve warm with the rosé butter you created at step 3 and dollop cream or ice cream.
We recommend cooking your pie in an oven with a pizza stone to ensure the base of the pastry cooks perfectly. If you don’t have a pizza stone (they’re not expensive and can be bought from kitchen supply stores and Bunnings), we recommend blind baking your pastry prior to adding the filling. Blind baking instructions can be found on page
ALWAYS heat your pizza stone up in a cold oven – it will crack if you place it into the oven once it’s heated.
If you aren’t good at cutting straight, thin strips of pastry, use a pastry/pizza wheel and a plastic ruler or a pasta machine on the fettucine setting to cut perfect strips.
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