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/rectangles 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, then wrap and refrigerate for 1.5 hours.

Roll out both the top and bottom crust.

Peel the pears and remove the insides, cutting into irregular size chunks and tossing in lemon juice.

Add to a saucepan with the sugar and vanilla pods, cooking on low/medium heat until the pears 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.

Heat sugar on medium heat until melted, then whisk in cream, followed by butter and salt.

Pre-heat oven to 200c fan.

Whisk 150g of the pear liquid into 110g caramel sauce, then mix with all the pears in a big bowl.

Line your pie dish with the pie dough, pile in the filling, and place the top crust on.

Chill the pie in the freezer for 15 minutes, then egg wash and add demerara sugar.

Bake for 1 hour, turning after 40 minutes, and allow to cool for at least two hours.

Pipe in caramel sauce just before serving.