Normandy Pear Pie
8 servings
80 minutes
Normandy pear pie is an exquisite dessert reflecting the traditions of French cuisine. It draws inspiration from Normandy—a region famous for its fruit orchards and especially pears. The fluffy dough enriched with sour cream, nuts, and raisins forms a tender base for juicy pears. Hints of brandy and honey give the pie a refined sweetness and a light caramelized depth of flavor. This pie is perfect for cozy family tea times as well as festive dinners. Serving it with cream makes it even more delicate, complementing the rich fruity aroma. Traditionally made in the autumn season when pears reach their perfection, this dessert can be enjoyed year-round for a taste of French comfort.
1
Preheat the oven to 170 degrees. Grease a 23 cm diameter springform pan and place a circle of parchment at the bottom.
2
Beat the butter with sugar until light and fluffy using an electric mixer. Add the eggs one at a time, beating well after each addition. Sift the flour with the baking powder and mix everything with circular motions until no traces of flour remain. Fold in the sour cream.
- Butter: 150 g
- Sugar: 155 g
- Chicken egg: 2 pieces
- Wheat flour: 225 g
- Baking powder: 3 teaspoons
- Sour cream: 125 g
3
Add peeled and coarsely chopped pears, nuts, and raisins to the batter and gently mix. Pour into the prepared pan and smooth the surface. Use a spoon to create a small indentation in the center of the pie. Place in the oven for 50-60 minutes, checking for doneness with a toothpick.
- Pears: 500 g
- Walnuts: 55 g
- Raisin: 65 g
4
Meanwhile, in a saucepan over low heat, combine brandy with honey, stirring for 2 minutes. Poke the finished hot pie in several places with a match and pour brandy over it. Leave for 10 minutes, then transfer the pie to a rack to cool completely. Serve with cream.
- Brandy: 60 ml
- Honey: 2 tablespoons
- Cream 40%: to taste