Herbs are delicious with sweet dishes. To get a more intense rosemary flavour, infuse the sugar with a couple of sprigs for a month before you use it. You can also do this with vanilla or lavender.
600g/1½ lb ready-made shortcrust pastry
caster sugar (for sprinkling)
340g/12oz comice pears
cinnamon powder (optional)
340g/12oz cooking apples
3 sprigs rosemary
finely grated zest and juice of ½ a lemon
110g/4oz caster sugar
1 tbsp flour
1 egg
30g/1oz butter
Grease a 22cm/9in ovenproof dish.
Roll out two thirds of the pastry on a floured work surface and line the pie dish.
Peel, quarter and core the pears and apples, then slice thickly into a bowl.
Mix together the sugar, lemon juice and zest and stir gently into the pears and apples.
Place the pear and apple slices into the lined pie dish. Dot with butter, and sprinkle with rosemary.
Roll out the pastry and place on top of the sliced pears and apples. Seal the edges well. Make a small hole in the top to allow steam to escape.
Make decorations from any pastry trimmings (leaves are simple to make) and seal with a little water. Egg wash with lightly beaten egg and sprinkle with the remaining sugar.
Bake at 190C/375F/Gas 5 for 30-40 mins until the fruit is tender and the top is golden brown.
Serve with custard.
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