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 Pear Pie with Nut Cream Recipe
We have such a cold, rain and wind outside today, as if it's not May in the yard, but just some kind of October. I decided to cheer up with a delicious pie with hot tea. It turned out very tasty, and I suggest you, dear cooks, try it.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Baking dish with a diameter of 25 cm. In a blender, mix flour, chopped cold butter, a pinch of salt and sugar.
    Baking dish with a diameter of 25 cm. In a blender, mix flour, chopped cold butter, a pinch of salt and sugar.
  2. Add cold water to the resulting crumb (if necessary, increase its amount by a couple of spoons).
    Add cold water to the resulting crumb (if necessary, increase its amount by a couple of spoons).
  3. Knead the dough. You need to work quickly so that the oil does not heat up, pieces of butter remain in the dough, this is normal.
    Knead the dough. You need to work quickly so that the oil does not heat up, pieces of butter remain in the dough, this is normal.
  4. Put the dough in a baking dish, making the sides. Put the form with the dough in the refrigerator.
    Put the dough in a baking dish, making the sides. Put the form with the dough in the refrigerator.
  5. Meanwhile, peel the pears and cut them into quarters. Put it in a bowl with cold water and the juice of half a lemon, so that it does not darken while we prepare the cream. If you come across hard pears, you need to peel them, cut them into quarters and instead of cold water with lemon, throw them into boiling sweetened water and cook for just a minute or two, then take them out of the water and cool.
    Meanwhile, peel the pears and cut them into quarters. Put it in a bowl with cold water and the juice of half a lemon, so that it does not darken while we prepare the cream. If you come across hard pears, you need to peel them, cut them into quarters and instead of cold water with lemon, throw them into boiling sweetened water and cook for just a minute or two, then take them out of the water and cool.
  6. Whisk eggs with sugar, add rum and soft butter, whisk.
    Whisk eggs with sugar, add rum and soft butter, whisk.
  7. Add ground nuts and flour to the resulting mass, mix. Instead of hazelnuts, you can use almonds, in this case, use ordinary white sugar, and instead of rum, it is better to add vanilla sugar, but the taste, of course, will be completely different.
    Add ground nuts and flour to the resulting mass, mix. Instead of hazelnuts, you can use almonds, in this case, use ordinary white sugar, and instead of rum, it is better to add vanilla sugar, but the taste, of course, will be completely different.
  8. On the convex side of the pear quarter with a sharp knife, make several incisions without cutting through.
    On the convex side of the pear quarter with a sharp knife, make several incisions without cutting through.
  9. Preheat the oven to 180 degrees. Take the dough form out of the refrigerator, pour the cream over it and put it in the pear circles.
    Preheat the oven to 180 degrees. Take the dough form out of the refrigerator, pour the cream over it and put it in the pear circles.
  10. Bake for about 40 minutes, depending on your oven. Cool the finished cake slightly in the mold, then remove it from the mold, turning it first to one side and then to the other.
    Bake for about 40 minutes, depending on your oven. Cool the finished cake slightly in the mold, then remove it from the mold, turning it first to one side and then to the other.
  11. Sprinkle with powdered sugar.
    Sprinkle with powdered sugar.
  12. Bon appetit!
    Bon appetit!
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