Pear pie with walnuts
8 servings
90 minutes
Pear pie with walnuts is an exquisite dessert reflecting Russian culinary traditions. This tender and aromatic pie combines the sweetness of juicy pears, the rich taste of bitter chocolate, and the crunchy notes of walnuts. Nuts roasted to a golden hue give the dough a special texture and depth of flavor. Pears baked in soft dough reveal themselves during cooking, making each piece incredibly juicy. The top layer of the pie, covered with apricot jam, adds a light fruity tartness and appetizing shine. This pie is perfect for cozy family evenings, festive tea parties, or simply enjoying a taste that warms the soul. Its simplicity makes it accessible even for beginner cooks, while its rich flavor ensemble leaves no one indifferent.
1
In a dry hot pan, roast the walnuts for 6 minutes, stirring constantly. Let cool, then transfer to a blender and grind into flour.
- Walnuts: 100 g
2
Sift the flour, cut the butter into small pieces. Add flour, butter, sugar, and eggs to the nuts. Whisk until a dough forms. Transfer the dough to a bowl.
- Wheat flour: 140 g
- Butter: 175 g
- Sugar: 140 g
- Chicken egg: 2 pieces
3
Peel three pears, cut them into small pieces, removing the core. Chop the chocolate with a knife into crumbs or grate it on a coarse grater.
- Pears: 6 pieces
- Dark chocolate: 50 g
4
Add pears and chocolate to the dough, mixing gently. Wash the remaining pears and carefully slice them into thin longitudinal pieces.
- Pears: 6 pieces
5
Grease the baking mold with vegetable oil and pour the dough into it. Smooth the surface with a spatula or silicone scraper. Arrange the sliced pears in a circle with the narrow side facing the center, slightly overlapping. Press down gently with your hand.
- Pears: 6 pieces
6
Bake in a preheated oven at 160°C for 1 hour. Remove from the oven, cover with a towel, and let it sit in the mold for 10 minutes, then remove the mold. Place the pie on a rack to cool.
7
Transfer apricot jam to a bowl, heat it in the microwave. Spread the jam on top of the pie and serve immediately.
- Apricot jam: 2 tablespoons
