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Pear pie
30 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 267
  • Fat about 9g
  • Carbohydrates about 40g
  • Protein about 4g
This is needed
This is needed for 12 pieces
Pastry dough
  • 300 g white flour
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 100 g butter, cut into pieces, cold
  • 1 egg
  • 2 tbsp water
Filling
  • 1 kg pears, cored, cut into approx. 2 cm pieces
  • 80 g sugar
  • 1 organic lemon, grated zest and the juice
  • 0.5 tsp ginger powder
  • 0.25 tsp nutmeg
Pie
  • 2 tbsp breadcrumbs
  • 1 tbsp water
  • 1.5 tbsp sugar
  • 20 g butter, cut into pieces
Tools
  • one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Place the pears in a pan along with all the other ingredients up to and including the ginger, mix, cover and simmer for approx. 5 mins. until soft. Strain the pears, retaining the juice. Pour the juice back into the pan, reduce to a syrupy consistency over a low heat and mix back in with the pears, allow to cool slightly.
Pie
Divide the pastry in half. Roll out the pastry halves between 2 sheets of baking paper to approx. 2 mm thick (approx. 30 cm in diameter). Place one half in the tin, prick the base firmly with a fork. Sprinkle the breadcrumbs over the base. Cover with the filling. Place the other pastry half on top of the filling, make a rim between the filling and the edge of the tin. Score the surface of the pie 6 times with a knife, brush with water, sprinkle with sugar, top with butter.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.