FOR THE CRUST

• 2-1/2 cup Flour (all-purpose)
• 1 cup Butter (unsalted)
• 1/2 tsp Salt
• 1/4 cup Granulated Brown Sugar
• 1/4 cup ice-cold water, plus more as needed
• For egg wash: 1 large beaten egg

FOR THE FILLING

• 4 Pears
• 1 Kandy Heirloom Cinnamon quills - Add To Cart
• 1/4 cup Granulated Brown Sugar
• 1/2 tsp Nutmeg

1. Cut the pears lengthwise into 2 halves and then cut very thin slices from top to bottom without actually removing it.
2. To prepare the dough, sift the all-purpose flour in a mixing bowl, add salt, sugar & combine. Then add the cold cubed butter to the flour mixture and work it between your fingers until the dough is crumbly and there are no large pieces left. Add ice-cold water gradually as you knead the dough together.
3. Cover and chill the dough for 2 hours before rolling out.
4. Lay the dough on a baking sheet and arrange the pear halves on top.
5. Break the cinnamon quills into small pieces and grind it in a spice mill or grinder. Mix it with the sugar. Sprinkle the cinnamon sugar over and between the pear slices along with a little sprinkling of nutmeg grated at the last minute.
6. Casually fold the dough edges over the pears, leaving the centre exposed.
7. Beat the egg in a small bowl. Brush the crust edges generously with the egg wash. Sprinkle some more cinnamon sugar on top of the egg wash.
8. Bake for 30-35 minutes, or until the crust is golden brown at 200°C.