Caramel Pears Pie
6 servings
80 minutes
Caramel pear pie is a true gastronomic delight that combines the tenderness of fruits with the crunchy texture of streusel crumbs. Its roots trace back to Russian culinary tradition, where baked goods have always played an important role in family meals. Pears simmered in fragrant caramel with cinnamon and lemon zest acquire a rich, sweet-spicy flavor that harmoniously complements the airy puff pastry. Coconut flakes in the streusel give the pie a light tropical hint. This dessert is perfect for a cozy family tea time as well as for a festive feast. It is served with hot tea or a scoop of vanilla ice cream, enhancing its caramel and creamy notes.
1
Squeeze juice from the lemon and grate the zest.
- Lemon: 1 piece
- Lemon: 1 piece
2
Remove the core from the pears and slice them. If desired, the pears can be peeled beforehand. Add cinnamon, lemon zest, and juice to the sliced pears. Mix well.
- Pears: 6 pieces
- Ground cinnamon: 2 teaspoons
- Lemon: 1 piece
3
Melt sugar in a pan until caramelized, add 1 tablespoon of butter. Add the pear mixture with spices. Stir. Sauté pears until soft (but no more than 3 minutes). Remove from heat, let sit covered.
- Sugar: 50 g
- Butter: 100 g
4
Roll the dough into a thin layer. Place it in the mold and press it well against the bottom and sides.
- Yeasted puff pastry: 500 g
5
Place the caramel pear on the dough.
- Pears: 6 pieces
6
Prepare the streusel crumb: sift the flour, add powdered sugar, salt, and coconut flakes. Mix well. Grate the chilled butter and add it to the mixture. Rub the dough with your hands until it reaches a crumbly consistency.
- Wheat flour: 150 g
- Icing sugar: 100 g
- Salt: pinch
- Desiccated coconut: 100 g
- Butter: 100 g
7
Sprinkle the resulting mixture over the pear dough. If possible, let the pie rise for another 30 minutes in a warm place.
- Wheat flour: 150 g
- Icing sugar: 100 g
- Salt: pinch
- Desiccated coconut: 100 g
- Butter: 100 g
8
Bake until done at 180 degrees for about half an hour.
- Yeasted puff pastry: 500 g
