Pear pie
Tender crumbly dough, juicy pears and all this under a cap of crispy meringue.
Ingredients · Servings 6–8
- 100 g butter
- 100 g of sugar
- 2 yolks
- 2 tsp baking powder
- 250-300 g flour
- 2 squirrels
- 100 g of sugar
- 2-3 pears
Method
- Cut the pears into 2–3 mm thick slices.
- Rub the butter with sugar.
- Add the yolks.
- Mix.
- Add baking powder and flour. Knead into a soft dough.
- Grease the pan (mine is 27 cm in diameter and 3 cm high) or line it with baking paper. Place the dough in it. Smooth it out. Make the sides.
- Place the pears in the pan and smooth them out. Place in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit). Bake for 25–30 minutes. Then remove the pie from the oven and let it cool slightly. Reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit).
- Beat the whites with sugar.
- Using a pastry bag, spoon the egg whites onto the pie; you can arrange them in a mesh pattern. If you don't have a bag, you can place the egg whites in a plastic bag, make a hole, and squeeze them out. Place the pie in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit). Bake for another 15-20 minutes (the egg whites should be slightly golden). When the pie is finished, cut it carefully, as the meringue tends to crumble.
Very tasty!
It is better to use firm pears.
Instead of pears, you can use apples, apricots, or berries.
The specified amount of ingredients makes 6–8 servings.
Preparing the dough
Bon appetit!
