This is a wonderfully tasty, plant-based version of the all time classic. Apple pie is good but apple and pear pie is better! An absolute win, on every level.
<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tsp ground cinnamon<item-todo-done><item-todo-done>2 tbsp flour<item-todo-done><item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>800g red apples<item-todo-done><item-todo-done>500g pears<item-todo-done><item-todo-done>40g caster sugar<item-todo-done><item-todo-done> 2x 500g block of plant-based shortcrust pastry<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done><item-todo-done> soy cream - to serve<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done>
Preheat oven to 180°C | Heavy baking sheet in oven | Clean work surface dusted liberally with flour | Rolling pin (or use a clean, dry wine bottle) | Board dusted with flour | Clear some space in the fridge | 23cm deep tart or pie tin | Pastry brush