Make pastry first. Place flour and the quarter tsp sea salt into a bowl, add oil and mix through until flour begins to bead. Sprinkle barley malt into mixture and slightly mix. Next add enough water to make a thick dough. Quickly roll out onto a floured board. Cut into a circle to cover a 9" pie dish. Lightly oil pie dish and place pastry into it. Pierce bottom of pastry with a fork. This will stop pastry from puffing and stop any leakage from juices. Blind bake at 180 degrees C for 10 minutes.
Peel and cut pears into eighths. In a medium saucepan add salt, pears, cinnamon quills and 1.5 cups water. Bring to a boil, cover and simmer for 10 minutes, or until pears are soft but not overcooked. Set aside.
In a small saucepan cook the raisins in 1 cup water for 10 minutes. Once cooked, place into a blender and puree raisins.
In a small bowl dissolve kudzu in remaining 1/4 cup water. Place kudzu and raisin puree back into small saucepan. Cook over medium heat stirring constantly until mixture starts to thicken and becomes translucent.
Place pears into pastry shell and cover with raisin puree. Bake for a further 10 minutes. Remove from the oven and let stand for 10 minutes before serving.
Serve on its own or with Soy Cream Custard (see recipe list).