Pear and Cranberry Pie in Cream Glaze
12 servings
30 minutes
Pear and cranberry pie with creamy glaze is a delicate blend of sweet, fragrant pears and refreshing tartness of cranberries, wrapped in soft, spiced dough with a hint of vanilla. This pie is perfect for cozy family tea time or festive dinners. Its recipe traces back to European baking traditions where fruits harmoniously combine with spices. The creamy cinnamon glaze adds sophistication to the dessert and makes it particularly appetizing. This pie pairs wonderfully with a cup of fragrant tea or coffee, offering unforgettable gastronomic pleasure.
1
Leave in the mold for 30 minutes, transfer to a plate, and chill.
2
Pour cream into a pot and add brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt, bring to a boil while stirring constantly, and cook for about 10 minutes until slightly thickened. Cool for 5 minutes, remove the cinnamon, and drizzle over the pie.
- Extra-thick cream 48% fat: 1 glass
- Brown sugar: 0.5 glass
- Corn syrup: 1 tablespoon
- Vanilla extract: 1.3 tablespoon
- Cinnamon sticks: 2 pieces
- Salt: 1 teaspoon
3
Preheat the oven to 180 degrees. Grease a round pie pan, preferably with a hole in the middle.
- Vegetable oil: 1.3 glass
4
Mix flour, baking powder, salt, and spices. In another bowl, beat sugar, butter, eggs, and 1 tablespoon of vanilla with a mixer. Reduce the mixer speed and add chopped pears and cranberries, then gradually incorporate the flour. Pour the batter into a mold and bake for 1.25-1.5 hours until done.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 1 tablespoon
- Salt: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Spices: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Sugar: 1.8 glass
- Chicken egg: 4 pieces
- Vegetable oil: 1.3 glass
- Vanilla extract: 1.3 tablespoon
- Pears: 700 g
- Fresh cranberries: 1 glass
