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Pear and Apple Pie



Pear and Apple Pie, from Dave, Edinburgh, Scotland



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • For the dough
  • 350g plain flour
  • 150g caster sugar
  • 1 flat tsp salt
  • 60g diced cold unsalted butter
  • 165g cold unsalted butter
  • 1 large beaten egg
  • 60ml ice cold water
  • For the filling
  • 1/2 lemon, for juice and zesting
  • 6 large cooking
  • 3 large pears
  • 55g caster sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch salt
  • pinch freshly grated nutmeg
  • 35g plain flour
  • 1/2 teaspoon pure vanilla extract
  • For the pie
  • 1 large egg


Whisk the flour, sugar, and salt together in a medium bowl
Rub the 60g of diced butter into the mixed ingredients with your fingers until completely absorbed
Rub in the remaining butter until it resembles crumble with with pea-size bits of butter
Keep it cool

Beat the egg with 45ml of the water; then drizzle it over the dough
Stir the dough together with a fork
If the dough is really dry, sprinkle it with a wee bit more water

Divide the dough in half and wrap each half in clingfilm and shape into disks
Refrigerate at least 2hrs or anything up to a couple of days


Finely grate lemon and set aside
Peel, core and then slice both the apples and pears into small slices
Squeeze the lemon juice over the fruit
Toss fruit with the sugar, ginger, cinnamon, salt and nutmeg.

Melt the butter in a large pan/skillet over medium to high heat
Add the fruit and cook
Stir until the sugar dissolves and juices simmer, (a couple of minutes)
Reduce heat to medium
Cook, uncovered, until the fruit softens and the juices evaporate
Mix the flour into the fruit then cook about a minute more to thicken up the juices a wee bit
Stir in the vanilla and lemon zest
Remove from the heat
Cool completely.


Lightly dust the work surface with flour
Roll a disk of dough into an 30cm circle
Transfer the dough to 23cm pie pan
Trim so that it hangs about 1cm over the edge of the pan
Fill the crust with the prepared fruit so that it slightly mounds in the middle
Roll the remaining dough into a 30cm circle
Cut into strips
Brush the strips and the rim of the crust with some of the egg
Lattice the strips on top of the base
Trim crust if needed
Keep any cut offs for decoration
Press the edges together to seal
Flute the edges if required
Refrigerate the pie for at least 20 mins.

Place a rack in the lower third of the oven and heat to 220C/Gas 7

Brush pie with egg
Sprinkle with sugar
Place pie on a baking sheet and cook for 15 mins
Reduce the temperature to 190C/Gas 5
Bake until the pastry is golden brown, (45 to 55 mins)
Cool on a rack

Serve pie warm or at room temperature with custard, whipped or ice cream

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