Apple and pear pie

Closed apple pie filled with pears acquires a richer, deeper taste that perfectly shades aromatic spices. Cinnamon, Ginger and Nutmeg – Essential spices, without which it is impossible to imagine a homemade pie. BUT lemon zest will give it a fresh citrus note. In this pie everything from crisp crisp to juicy toppings. Share with friends: Photo Apple and Pear CakeTime: 2 hours. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

  • 2.5 tbsp. premium flour
  • 1/4 Art. Sahara
  • 3/4 tsp fine salt
  • 165 gr. diced cold butter
  • 1 large egg
  • 3 – 4 tbsp. l very cold water

Filling

  • Half a lemon
  • 1.4 kg roasting apples, for example, Golden Delicious, Cortland, or Mutsu (about 6 apples)
  • 700 gr roasting pears, e.g. Bere Bosque or strong Bartlett (about 3 pears)
  • 2/3 Art. sugar + optionally for sprinkling pie
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fine salt
  • A large pinch of freshly grated nutmeg
  • 55 gr. butter
  • 1/4 Art. premium flour
  • 0.5 tsp vanilla extract
  • 1 large egg, beaten

Recipes with similar ingredients: apples, pears, higher flour varieties, eggs, nutmeg, ground ginger, cinnamon

Recipe preparation:

  1. Dough: in a medium-sized bowl, combine flour, sugar and salt. Rub your fingers 1/4 tbsp. butter into dry ingredients until completely absorbed. Then rub the remaining butter, until the mixture resembles cornmeal mixed with pea-sized butter (if dough becomes warm and sticky, put it in the refrigerator until it is will become stronger).
  2. Beat the egg with 3 tbsp. l water; then sprinkle with a mixture of dough. Lightly mix the dough with a fork. (the dough should be collected in a when you squeeze it, and dry friable should be felt pieces). If the dough is very dry, sprinkle another 1 tbsp. l water.
  3. Divide the dough in half, wrap each half in plastic film and form discs. Put in the fridge at least 1 hour or up to 2 days (the dough can be frozen for 2 months. Before use, thaw it by turning it overnight in fridge).
  4. To prepare the dough in a food processor: mix in bowl of the processor flour, sugar and salt in pulse mode. Add 1/4 tbsp. butter and mix fractionally until the dough looks like to fine cornmeal. Add the remaining oil and mix. Add the egg and 3 tbsp. l water, and mix 1-2 times in pulse mode, but do not let the dough gather in a ball. If the dough is dry, add another tablespoon of water. Remove the blade and place the dough on spread food wrap. Roll the dough with a film, then wrap tightly and set to cool. You can do pie with the filling 2 days earlier and keep in freezer. Put the pie in the freezer for 30 minutes, for easy frost, and then wrap it twice with film, and store it for the future until 2 months. When you are ready to bake, unfold the cake and apply egg, sprinkle with sugar. If you bake in a frozen state, the cake may need to be baked a little longer with temperature 190 ° C, about 1 hour 25 minutes. Then sprinkle the cake cheddar, and fry the crust for 2 minutes under the grill the oven.
  5. Filling: finely grate the zest of lemon and set aside in side. Peel and apples peel and core and chop into 1 cm slices. Squeeze the lemon juice on the fruit, then mix fruits with sugar, cinnamon, ginger, salt and nutmeg.
  6. Melt in a large skillet over medium-high heat. butter. Add fruit and cook, stirring while sugar will not dissolve, and the juices will not boil, about 2 minutes. Turn down the fire medium and cook without covering until the fruit soften, and the juices do not evaporate a little, about 10 minutes. stir in flour; and cook for about a minute, so that a little thicken the filling. Add vanilla and lemon zest and peel off pan from the stove. (the filling should look like a dense compote). Cool completely.
  7. Cake: lightly sprinkle flour onto the work surface. Roll the dough disc into a circle of 27 – 30 cm. Put the dough in a glass cake mold with a diameter of 22 cm, cutting the edges so so that they hang about 1 cm. beyond the edges of the form. Fill out dough prepared filling, a little piling it in the center. Roll the remaining dough into a circle of 30 cm. Lubricate the edges of the bottom cake with an egg.
  8. Throw the dough on a rolling pin and lay it on the fruit so that it hung about 1 cm beyond the edges of the mold. If necessary trim the edges, leaving trim for decoration or for patching if will need to. Fold the top edge of the dough under the bottom, then pinch edges to seal them. Make trimmings decor if desired test and set aside.
  9. Using your fingers, make corrugation along the edges of the cake, squeezing the dough between forefinger of one hand and forefinger and thumb the other hand. Repeat this every 1 cm around the cake so that create a corrugated edge. Put the cake in the refrigerator for at least 20 minutes.
  10. In the meantime, install the oven grill in the lower third of the oven and heat to 220 ° C.
  11. Oil the cake and decorate it on top if desired. prepared decor from scraps of dough. Grease the egg again and sprinkle with sugar. Make 6-8 small on top of the pie incisions so that steam comes out when baking.
  12. Place the pie on a baking sheet and bake for 15 minutes, then reduce the oven temperature to 190 ° C. Bake until crust (upper and lower) will not brown, about 50 minutes. If the edges start to get dark too fast, cover them with a piece of foil. Cool the cake on the wire rack.
  13. Serve the cake warm or at room temperature with whipped cream or ice cream. Pie can be stored during the day covered at room temperature or in the refrigerator – 4 of the day.

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