Pear-almond pie
6 servings
70 minutes
Pear-almond pie is a refined combination of tenderness and rich aroma, blending the sweetness of ripe pears with the crunchy texture of almonds. This dessert hails from Italy, where gourmets appreciate its lightness and harmony of flavors. The pie's base is an airy dough with hints of vanilla and cocoa that highlight the natural fruity freshness. Almonds add sophistication and a hint of nutty warmth. Baked to a golden crust, this pie is perfect as a morning treat with a cup of espresso or as a dessert for evening tea. It delights not only with its appearance but also with its delicate texture that literally melts in your mouth.
1
Pour boiling water over cocoa and let it sit for 10-15 minutes (I used Nesquik instead of cocoa because it's sweet, so I used less sugar).
- Cocoa powder: 0.5 glass
- Boiling water: 1 glass
2
Mix flour, salt, and baking powder in a separate bowl.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Baking powder (raising agent): 1 g
3
Whip the butter with sugar and vanilla for a couple of minutes.
- Vegetable oil: 1 glass
- Sugar: 1.5 glass
- Vanillin: pinch
4
Add the eggs and beat again at maximum speed until smooth.
- Chicken egg: 2 pieces
5
Add half of the flour and mix with a mixer until smooth.
- Wheat flour: 2 glasss
6
Pour in cocoa and whisk.
- Cocoa powder: 0.5 glass
7
Add the remaining flour and mix thoroughly.
- Wheat flour: 2 glasss
8
Add diced pear and almonds, mix, and pour into the mold. The mold needs to be greased with oil.
- Pears: 2 pieces
- Almond: to taste
- Vegetable oil: 1 glass
9
Bake the pie in a preheated oven at 200 degrees for 1 hour, until a toothpick comes out dry. Let it cool and then serve.
