Got a loved one coming around? Bake this sweet berry pie!
Place the sugar, lemon peel, cardamom pods, nutmeg, cinnamon and 1000ml of water into a pan and bring to a simmer. Add the pear halves, cook for 15 minutes over a medium heat. Leave to cool completely.
Preheat the oven to 180C or 160C for fan assisted ovens, dust a clean work surface with flour, roll out the pastry, dust with nutmeg and use to line a pie dish. Trim the edges and keep any left over pastry in the fridge to form the top of the pie.
Line the pastry with baking paper, place baking beans or lentils on top and bake for 15 minutes. Remove the baking paper and baking beans, brush the pastry with the egg and return to the oven for 5 minutes.
Cook the pears and sugar in a small pan until the pears soften, mix in the cornflour and squash with the back of a fork while cooking.
Sprinkle the ground almonds on to the pastry, add the squashed pear mixture and scatter with berries. Arrange the poached pears on top of the berries, cut heart shapes to form the top of the pie, brush with egg, sprinkle with sugar and bake for 45 to 50 minutes.