Lenten jellied pie with pears and almonds
8 servings
120 minutes
A slightly dressed-up version of charlotte. And one of the most successful examples of lean dough - it is fluffy, light and easily absorbs the filling. It is also important that it is much easier and faster to bake a jellied pie than any other: such dough does not require either rest or proofing. Eggs are also not required, and vegetable oil copes with the role of fat. For an even more festive look, in addition to almond petals and coarsely chopped pear, you can also mix dried apricots minced through a meat grinder into the dough - then the pie will have a pleasant red color and a subtle aroma of apricot.
1
Grate the lemon zest with a fine grater, then squeeze the juice.
- Lemon: 1 piece
2
Dissolve sugar and salt in 250 ml of water, add 1 tablespoon of lemon juice and vegetable oil, drop in vanilla essence, and mix well.
- Sugar: 250 g
- Salt: 4 g
- Lemon: 1 piece
- Vegetable oil: 100 ml
- Vanilla essence: 0.5 teaspoon
3
Mix the flour with the baking powder, sift it into the resulting mixture, and stir until homogeneous.
- Wheat flour: 400 g
- Baking powder (raising agent): 2 teaspoons
4
Peel the pears and remove the core.
5
Cut the pears into cubes with a side of 2 cm.
6
Mix pears, almond flakes, and lemon zest into the dough.
- Pears: 3 pieces
- Flaked almonds: 70 g
- Lemon: 1 piece
7
Pour the batter into a baking pan. Bake the pie in a preheated oven at 180 degrees for about 1 hour. Check readiness with a stick: if it comes out dry from the batter, the pie is done.
8
Take the pie out of the oven and let it cool.
9
Prepare the glaze. Mix the powder with 2 tablespoons of lemon juice vigorously until the powder is completely dissolved. The glaze should not be prepared in advance, otherwise it will sit too long and become too runny.
- Icing sugar: 75 g
- Lemon: 1 piece
10
When the pie is slightly warm, pour the glaze over it.