Whisk water and creme fraiche/sour cream/buttermilk together and set aside in the fridge or freezer to chill.

Mix together the plain flour, salt, sugar and whisk to distribute everything evenly.

Cut butter into small cubes and add to the flour, tossing to coat.

Squish the butter into flat pieces, one by one.

Pour in half of the liquid and toss the dries around the bowl until you can’t see it anymore. Add the rest and squish together.

Tip the dough onto your bench top and squash everything together, adding flour if needed.

Roll out the dough and perform a single turn. Repeat until the dough is homogenous but still has visible butter streaks.

Wrap the dough and refrigerate for at least 1.5 hours.

Roll out the dough to 3mm thickness.

Peel the pears, remove the insides, and cut into irregular chunks. Toss in lemon juice.

Cook the pears in a saucepan with sugar and vanilla pods until they are slightly soft.

Drain the pears from the liquid and reduce the liquid until you have about 150g.

Allow both the pears and liquid to cool.

For the caramel sauce, heat sugar until melted, then whisk in cream, followed by butter and salt. Let cool.

Preheat oven to 200°C fan.

Whisk the pear liquid into the caramel sauce and mix with the pears.

Line your pie dish with the pie dough, fill with the pear mixture, and cover with the top crust.

Chill the pie in the freezer for 15 minutes.

Egg wash the top, sprinkle with demerara sugar, and stab some vent marks.

Bake for 1 hour, turning after 40 minutes. If it gets too dark, reduce the temperature.

Allow to cool for at least two hours before piping in caramel sauce.