Easiest ever pear pie and ice-cream

Not really a pie, you just mix together bits of home-cooked pastry, pears and icecream.

4 pears, cored, peeled and chopped; or chopped, warmed canned pears
50g sugar
125g caster sugar
1 egg
250g flour
50g cornflour
½ teaspoon baking powder
Pinch salt
200g soft butter or Nuttelex
Failsafe icecream

To cook the pears, put them in a pan with a splash of water. Add sugar and cook really gently with lid until soft but still holding shape. Set aside to cool. To make the pastry, cream butter and sugar, then beat in the egg. Add sifted dry ingredients and mix together then drop it onto a baking tray, and roll out the pastry to about 3mm thick. Put it into fridge to rest for 10 minutes, then into the oven and bake at 180’C for 10-15min. minutes until golden brown. Allow to cool and then break or crumble into small pieces. For gluten free, use gf pastry. Just before you eat, add cooked pear and pieces of broken pastry to the ice cream and mix together. – adapted from

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

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