Pear Pie
4 servings
70 minutes
Pear pie is a delicate and fragrant treat from Italian cuisine, where baking mastery combines with the natural sweetness of fruits. This recipe traces back to traditional village pies when seasonal fruits were turned into delightful desserts. The airy and slightly vanilla dough gently envelops juicy slices of pears that caramelize and gain rich flavor when baked. Sprinkled with brown sugar, the pie acquires subtle caramel notes, while powdered sugar adds elegance. It is perfect for cozy family tea times and serves as an elegant dessert for festive tables. This pie not only delights the taste but also warms the soul, reminding of the simple joys of home baking.
1
Dissolve the yeast in milk, add sugar, eggs, and vanilla. Mix until combined, add sifted flour and salt, mix for a minute. Add butter in pieces and mix again for a minute.
- Dry yeast: 2 teaspoons
- Milk: 3 tablespoons
- Sugar: 50 g
- Chicken egg: 2 pieces
- Vanillin: 1.5 teaspoon
- Wheat flour: 200 g
- Salt: 0.8 teaspoon
- Butter: 90 g
2
Cover with plastic wrap and let the dough rise in a warm place for about 2 hours.
3
Peel the pears, remove the core, and slice them into 2-3 cm thick wedges. Drizzle with lemon juice.
- Pears: 2 pieces
- Lemon juice: 1 teaspoon
4
The prepared dough is very sticky and liquid. You need to work with it using a spatula, scraper, or spoon.
5
Line the bottom of the springform pan with parchment, no need for the sides. Pour the batter into the pan, spread it evenly with a spatula, and arrange the pears in a fan shape or as desired, leaving about 1 cm between the pears and the edge (otherwise there will be dips on the sides after baking).
6
Press the slices into the dough, sprinkle with brown sugar, and let rise for 30 minutes under plastic wrap.
- Brown sugar: 3 tablespoons
7
Bake the pie at 180 degrees for about 40 minutes until golden brown.
8
Cool, remove from molds, and after completely cooling, sprinkle with powdered sugar.
- Powdered sugar: to taste