Place pastry sheet into greased 20 cm pie tin
Trim the edges
Sprinkle crushed arrowroot biscuit crumbs over the base of the pastry to prevent the juice from making the bottom soggy
Slice Pear as thinly as possible and toss with mixed sugar, cinnamon and nutmeg
Lay out the pear mixture on the pastry base leaving approx 5 cm gap around the edge
Fold the edge of the pastry up around the pear filling, sprinkle reserved raw sugar over the edge of the pastry
Place in pre-heated oven approx 170 degrees and bake for 40 mins or until pastry is golden brown.
Serve!
