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 Pie with Figs and Pears Recipe
Autumn is the time of fragrant pears. Autumn is the time of fig ripening. This pie is prepared very simply, and a schoolgirl will cope. Well, if you are unlucky enough to buy fresh figs, you can replace it with any other fruit.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sift wheat and corn flour, add yeast, mix.
    Sift wheat and corn flour, add yeast, mix.
  2. Add brown and vanilla sugar and salt. Stir again.
    Add brown and vanilla sugar and salt. Stir again.
  3. Collect the dry mixture of peas, make a recess and pour in the beaten egg and melted butter.
    Collect the dry mixture of peas, make a recess and pour in the beaten egg and melted butter.
  4. Then add the yogurt at room temperature.
    Then add the yogurt at room temperature.
  5. Knead the dough. It is better to do this with a mixer, since the dough turns out to be relatively liquid and sticks to your hands.
    Knead the dough. It is better to do this with a mixer, since the dough turns out to be relatively liquid and sticks to your hands.
  6. Put the dough in a bowl sprinkled with flour. "Smash" at the bottom. Tighten with a film or cover with a cloth and put in a warm place for proofing.
    Put the dough in a bowl sprinkled with flour. "Smash" at the bottom. Tighten with a film or cover with a cloth and put in a warm place for proofing.
  7. When the dough rises for the first time (after about an hour), knead the dough. Let it rise (50 minutes at a temperature of 25 * C) and press down again.
    When the dough rises for the first time (after about an hour), knead the dough. Let it rise (50 minutes at a temperature of 25 * C) and press down again.
  8. Transfer to a pre-greased and lightly floured form. Mash at the bottom.
    Transfer to a pre-greased and lightly floured form. Mash at the bottom.
  9. Let it ascend for the third time under the same conditions.
    Let it ascend for the third time under the same conditions.
  10. Wash and dry the pears and figs. Cut pears into slices, figs into slices (I cut into 6 slices). I didn't peel pears, but then I regretted it.
    Wash and dry the pears and figs. Cut pears into slices, figs into slices (I cut into 6 slices). I didn't peel pears, but then I regretted it.
  11. Lay out the fruit, alternating slices of pear and fig. This should be done as tightly as possible. I put some in, the fruit was left. Then it was a pity.
    Lay out the fruit, alternating slices of pear and fig. This should be done as tightly as possible. I put some in, the fruit was left. Then it was a pity.
  12. Bake in a preheated oven at 180 * C until cooked (about 40-50 minutes). Check with a toothpick.
    Bake in a preheated oven at 180 * C until cooked (about 40-50 minutes). Check with a toothpick.
  13. Cool the finished cake slightly in the mold, then take it out and put it on the grill. Cover with a napkin until completely cooled. Before serving, sprinkle the cake with powdered sugar.
    Cool the finished cake slightly in the mold, then take it out and put it on the grill. Cover with a napkin until completely cooled. Before serving, sprinkle the cake with powdered sugar.
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