In this recipe, pecans add crunch to the sweet streusel topping.

Ingredients: (Serves 6-8)

• ½ recipe basic crust
• 3 tablespoons granulated sugar
• 2 tablespoons orange juice
• Pinch of salt
• 7-8 medium firm ripe pears, peeled, cored and cut into small cubes
• 55 g (2 oz) plain flour
• 85 g (3 oz) light brown sugar
• 55 g (2 oz) plain flour
• 85 g (3 oz) light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 85 g (3 oz) pecans, toasted and finely chopped
• 115 g (4 oz) unsalted butter, cut into small chunks

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry dough and line a 23-cm (9-inch) pie dish. Crimp the edge decoratively.

Prick the surface with a fork and prebake for 15 minutes. Transfer to a wire rack to cool. Lower the temperature to 175°C/350°F/Gas mark 4.

To make the filling, combine the granulated sugar, orange juice and pinch of salt in a medium saucepan. Add the pear chunks and toss to coat evenly. Cook over medium heat for 5 minutes, until the pears are beginning to soften but are keeping their shape. Remove from the heat. In a large bowl, combine the 6 tablespoons flour and brown sugar. Add the cooled pears and toss to combine.

To prepare the crumble, combine the flour, light brown sugar, cinnamon, salt and pecans in a medium bowl. Using your fingers, rub the butter into the flour mixture, until large clumps form. To assemble the pie, spoon the pear mixture into the cooled piecrust. Sprinkle with the pecan streusel and bake for 1 hour, or until the filling is bubbling and the streusel is golden brown. Transfer to a wire rack to cool.