The most delicious pear pie recipe. Pie with pears: a simple recipe. Make sure you're well prepared. Shortbread dough for pie with canned pears

Pie with pears, a simple recipe that, melodiously, is familiar to the skin's knowledge of the gentlemen, created for the most important additions not only before tea, but before the Christmas table. Yogo can be prepared in a variety of ways. Let's take a look at a bunch of recipes. All flavors are light when cooked, so you can create such a dessert as a chef.

Pear pie: a simple recipe

Danish dessert for the taste of a little bit of apple charlotte. However, such a pie comes out juicy and malty. This dessert is perfect for tea, and you don’t have a lot of energy to prepare it.

warehouses

If you are planning to prepare a pie with pears, a simple recipe that we are presenting to you, then tell us about the availability of the following products: beans and zukor - three-quarters of a bottle each, eggs - two pieces, top butter (before removing from the refrigerator, so but rosm' baked at room temperature) - 50 grams, a bag of fluffy dough for dough, a dash of sugar powder and lemon juice, as well as two or three pears for filling.

Instructions

For the cob, eggs are beaten with zuccer. Then add the oil and beat again. First, thoroughly sift it, combine it in a sealed bowl with fluffy water, and then boil it until it forms an egg-oil mixture. Mix well. Pears are mixed and cut into circles. Brush it with lemon juice.

The dough is poured into the baking form. Carefully place sliced fruit on top. Bake the dessert close to midnight at 180 degrees. Cool the finished pie a little. Then you can sprinkle it with cinnamon powder. Our axis is made up of pears. A simple recipe for preparing it will be enjoyed by any gentlemen, and the relish will reach the souls of all household members. Delicious!

Yeast pie with pears: recipe for a slow cooker

We all love the drink with yeast. It's time to come out delicious, fresh and delicious. However, the gospodarok never has enough time to make pies, soften the crusts, and make the filling. Why bother? Exit! You can prepare yeast with pears in a slow cooker. The recipe for this recipe is so simple, the result will be amazing!

Products

In order to make such a dessert, we will need the following products from the following list: two eggs, a bottle of sour milk, 20 grams of fresh yeast, 2 bottles of beard, a tablespoon of rose oil, several teaspoons of zucchini, a pinch of salt , half a teaspoon of vanilla for your relish) and pears in fresh or canned form (without syrup) for filling.

Cooking process

Let's start with yeast dough first. Place the yeast in the original cup and add a few tablespoons of warm water. Add a teaspoon of cinnamon and mix. Then add a couple of tablespoons of beard. Mix until smooth consistency. We add 5-10 minutes of masa until it is ready.

Then break the eggs in a deep bowl, pour in the milk and olive oil, and add the zuccor and salt. In the end, we send here the steam that has arrived. Mix well. Then we begin to add the previously sifted mixture into the dough in small portions. Stir the butter gradually. The dough that comes out will not rise for 30-40 minutes.

The pear filling for the pie is very easy to make. So, just cut the fruit finely. If you are a vikor player, don’t forget to add all the syrup.

Once the dough has risen well and the filling is ready, then grease the multicooker cup with olive oil. Mix the dough with a spoon. Then we put it in the multicooker saucepan. Add the filling on top. If you pick fresh fruits, it is recommended to add zest to them. Close the lid and turn on the multicooker in the preheat mode for 10-15 minutes. After which we select the “Vipichka” mode and prepare a dessert for about 40 minutes. After the end of the cooking time, you can turn the cooking mixture over and roll out another 15 quills. You can then decorate the pear pie in the multicooker with a rosy crust. When ready, remove from the bowl and let cool slightly. Delicious!

Recipe for pear pie with sheet dough

As soon as you think about what is so delicious to prepare before tea, you will become very fond of this dessert. It’s really easy to prepare with pears. The result will melodiously relish all members of your homeland. So, what is needed to prepare such a culinary dish? We will need the following products: leaf dough - 400 grams (you can buy it in any store or you can make it yourself later), pear filling for the pie - 200 grams (we'll talk about it a little later), egg for brushing the dough, oil Vershkov - 10 grams. You can also use Cucumber Powder for squeaking.

Now it’s time to start getting started. It can be prepared in two ways. In the first episode we need 1 kg of pears and 300 grams of zucchini. Fruits are mixed and cut into pieces. We soak it in its crust and let it stand like this for about 8 years. We can preserve fruit fragments; we need jars to sterilize them. Bring the pears and zest to a boil, place in jars and seal. This kind of preservative can be used as a filling for a bake all winter long.

The other option is simpler. To prepare this filling we need two pears, zuccor - two tablespoons, a pincer of nutmeg, vanilla and cinnamon. Fruits are mixed and cut into pieces. Then we simmer them in a frying pan, covered with dry ingredients, for about five quills. This filling needs to be left to cool and can be used for preparing dessert.

Alright, let's go back to our pie. Take a frying pan or baking dish and grease it with olive oil. The leaf dough is divided into two parts. I’m very fond of them, so that the diameter of the layer is a little larger than the size of the frying pan. Place it in the frying pan. Add pear filling on top of the arkush dough. For the baked goods, you can add dried fruit or dried fruit here. Cover everything on top with another sheet of dough. We pinch the edges, brush with egg and carefully prick with a fork. Our pears are boiled at 200 degrees near Sunday. Please note that the cooking time may vary depending on the characteristics of your oven. After this dessert, let it cool and sprinkle with cinnamon powder. For yogurt, you can decorate it with berries. A savory, aromatic and delicate dessert that is ready before serving! Delicious!

with pear filling

We present to you the recipe for another delicious dessert. The savory pie with pears will be even more tender and aromatic. Such a culinary dish will not be served in exchange for tea at home, but also for the Christmas table.

Well, the recipe for preparing this dessert is based on the following ingredients: pears - two pieces, three eggs, 300 grams of beard, a bag of fluff, a teaspoon of vanilla, a dash of zucchini powder, a bottle of zucchini, 200 grams of syrup. 110 grams drained.

Well, it’s time to start making blueberry pie with pears. Beat olive oil with zukr. Without ceasing to beat, add one egg at a time, and then the syrup and vanilla. Around the bowl, it is well combined that it sifts and fluffs up. Dry ingredients are introduced into the dough step by step, mixing constantly. The pears are carefully cut into circles, leaving the inside visible. The resulting dough is poured into the baking pan. Add pieces of fruit on top, spreading them out on a level surface one after the other. Bake our syringe pie with pears for about a year at 170 degrees. The finished dessert should be left to cool and sprinkled with cinnamon powder. That's it! The most delicious pie can be served!

Pear pies are not prepared as often as, for example, apple pies. It seems like this has already happened! Even the stench turns out to be no less tasty than the fruit juice. I asked, why? And to find out how many days I have been preparing different varieties of these fruits.

Got ready, all my household did not ask for mercy. The main responsibility fell on them - to taste and share enemies. And they managed to finish the first part of their mission easily, and the plates were so easy that the pie didn’t need to be allowed to cool, because it was almost perfect!

And the axis with the other part began to fit in more foldingly, because after the last piece of paper everyone was saying out loud - “Delicious, but it’s not possible to eat like this!” and asked not to cook them anymore.

When the next day arrives, you want to go to the store for bread and bring pears again. And everyone fed - What kind of pie will there be today? Then everything was repeated, and this continued for several days afterward.

I didn’t even know why pear varant is cooked before apple varant, but I delighted everyone with pies! And today, out of satisfaction, I am sharing recipes with you. Perhaps you will be able to find out what this proof is.

All recipes are with step-by-step descriptions and anonymous photographs. This will help you easily prepare any dessert from the recipes.

We need:

pears - 3-4 pcs (depending on the size of the fruit and the shape for the dough)
Boroshno - 2 bottles
sour cream - 300 gr
egg - 4 pcs
tsukor - 150 gr (6 tablespoons)
Vanilla tsukor - 10 g (bag)
fluff for dough - 1 tbsp. spoon
lemon - 0.5 pcs
vershkova butter - 0.5 tbsp. spoons

Preparation:

For baking, I used a silicone mold with a diameter of 22 cm. You can also remove the pan and remove it from the pan.

1. Wash the pears and peel the skins. How many times have I had a stench with a thin skin, and I didn’t clean it. If the skin is rough, then it is better to clean it, then the skin will look thinner.

2. Cut the pear head into two halves, and then into small pieces no more than 1 cm thick. This makes it easier to put into shape.

3. Grease the mold with topping oil, pour both the bottom and the sides. In principle, the cake turns out to be “unpretentious”, and the liquid without any oil can be easily removed after baking. Even though I still wash a little bit, my wine seems so delicious.

4. Place the pieces overlapping, with the end down to the bottom. Vykladati can be done in sufficient order. However, you still need to try to make yakomog more accurately. I’m ready to turn the cake over, so that the picture pleases us, we’ll try to do it beautifully.

5. Grate half a lemon onto a small grater, removing only part of the zest. Peel any remaining lemon, sprinkle the pear slices, and crush them directly with your hands. Vikorist lemon is medium in size.

6. Prepare all the necessary ingredients for the dough so that everything is at hand. Tisto robitimemo shvidko.

7. Break the eggs into a bowl and beat them with a mixer.

8. Add the zukor and vanilla zukor and continue beating until the zukru is completely broken, about 2 minutes.

9. Add sour cream and lemon zest and continue beating until smooth.

10. From afar, the light will shine brightly and fluff up. Start by introducing them step by step and continue beating. The dough may come out without breasts, uniform consistency, rare and viscous in the world.

11. Pour the dough over the pears, let stand for 2-3 minutes until the wine has settled in the mold.

12. Place the oven preheated to 180 degrees and bake 10 rolls.

13. Then change the temperature to 150 degrees and boil for another 50 minutes. During the entire baking process, keep the oven open so that the dough does not fall. This pie will come out tall and fluffy.

14. Remove the finished pie and cool slightly. Then turn it over onto a large plate. Cut into trikutniki and serve with tea or kava.

I'm happy! Call this kind of pie right away, which is called “in the heat, in the heat.” No one checks while in cold weather, but otherwise, there is no need to check. Wine is delicious when it’s warm. Or maybe the cold is also delicious? But let’s not go into overdrive.

Pear strudel

We love to eat this kind of pie with apples, but as an experiment, I decided to cook it with pears. As a result of the experiment, I will share my enemies.

For the test we need:

sour cream – 100 gr
egg – 1 pc.
tsukor – 2 tbsp. spoons
vershkova butter – 2 tbsp. spoons
Boroshno - 1.5 - 2 bottles Boroshno

For filling:

pears - 4 -5 pcs.
tsukor – 1 bottle
Oliya vershkove 80-100 gr
Pean hairs – 2 zhmen

Preparation:

To prepare the tart, you need a mold that is not very tall and has a large diameter. During this process, we will extract the cake and perform various manipulations with it. This allows access to all sides of the form.

1. Knead the dough. For which eggs need to be beaten with cucumber, you can use a mixer, or you can use a whisk to beat it. There's only one egg, and you'll have enough to eat.

2. Continue beating, add sour cream, butter, if necessary, remove and let sit at room temperature.

3. Then slowly rub it in thoroughly. Place 1.5 or 2 bottles generously, according to the size of the egg and the thickness of the sour cream. Once you knead the dough, it will come out soft and elastic.

4. We roll it into a bag, then cover it with a serving dish and let it lie for 10-15 quills. You can eat it in the refrigerator. Ale then it will be more flamboyant. So I will leave it lying on the table.

5. In the meantime, let's get on with the filling. Mash the pears, peel and cut into small pieces. Since their skin is rough, it’s easier to peel them. There is no need to cut the pie very carefully, so that the pie has pieces, and not pear puree. Cut up to 4 heads. Then we’ll see if we need another one.

6. The peas, in detail, having rolled them with a rocking chair, if not too thoroughly, will cause the stitches to become soft. If you don’t have any peas, you can do without them, the vipka will also be even more delicious. Ale with peas will be simply the most delicious.

Gorihi, before speaking, you can vikoristovat be it.

7. Now it’s time for the test. We need plenty of free space on the kitchen table. The dough is sensitive even in a large layer and even thin.

8. To prevent it from sticking to the table and rocking chair, brush the table with olive oil. Knead the dough one more time, and then it will gradually form into a wide, long oval.

The dough will be easy to bake. It's okay, as the oval is not an ideal shape. Ale, don’t forget that the rosette needs to be subtle.

9. Now put sliced pears on the dough layer. Axis now and marvel. If the filling is not enough according to your opinion, eat more.

10. Then evenly sizzle the peas, then the zucchini and finally cut the oil into cubes. Make it better when you take it out of the refrigerator. I missed this moment. I ran out of butter on the table, it got too hot for me, and I had to cut it big.

You can add as much as 100 g or as much as 80 g, depending on the type of dietary option you choose. I add 80 grams, which is completely enough for us.

11. Burn the dough with|iz| stuffing roll. Apply it carefully so it doesn't break. If things get ugly, don’t fall into a state of disrepair, it’s okay. Everything will work out!

12. Roll up the roll and carefully move it into shape. I am using a large-size vikorist silicone mold with low sides. I place the roll in such an order that the edges of the roll do not touch the walls. There is easy access on all sides. Do not pinch the edges to allow access to the filling.

13. At the back, preheat the oven to 180 degrees and place our preparation.

14. After 15-20 minutes, melt the zukor and melt the caramel from the edges. When there is enough to scoop with a spoon, you need to remove 5-7 skins from the pan and pour the caramel over the top.

15. Bake until ready and brown the top crust. You'll need about 60 pieces of dough, but you'll need to keep everything aside depending on the oven. Maybe you will need a little more, or a little in less than an hour.

16. Scoop the finished pie hot from both sides with large wide spatulas and transfer to a dish. If you mix it, it will be more important later, you will catch the caramel.

Caramel that has lost its shape can be eaten, it’s delicious.

17. Let the yomu giblets cool and cut into pieces. Yes, drinking some tea and cava.

This kind of pie also tastes hot all the time, something we never got around to trying even though we were cold looking.

Please note that this option with apples is ok. And why should I love him without blame? And if there is wine and cake on the table, can you guess what comes next? Yogo never stops. And when I have guests, I bake them 2 at a time, so that everyone is full.

What can you say about the delivery of the pie from this Vikonanny? The wine was not fresh, and it turned out that there were some parts that were not bitter, not even apple. So the experiment went through 100%, and the result is like this - ready to go!

Now comes the next option to indulge in the creation of culinary art.

Pear pie with pea cream

In the original version, this dessert is prepared with almond peas, ground into beard, olive oil, zucchini, eggs, rum and vanilla, and a filling that is called frangipane. I’ll give you today’s original recipe, but just to replace the almond, I’ll use some of the original pea hairs.

The theme of the article is simple recipes, so much hair. If you want to prepare such a pie using the original Italian recipe, just use almonds, other peas will not work.

For the test we need:

Boroshno - 200 gr
chilled vershkova butter - 110 g
egg - 1 piece
2-3 spoons of krizhana water

For pea cream:

Pea hairs or algae - 150 gr
tsukor - 0.25 bottles
vershkov oil - 5 tbsp. spoons
egg - 1 piece
egg white - 1 piece
cognac abo rum - 1 tbsp. spoon

For filling:

pears - 3 pcs.
lemon juice - 1 tbsp. spoon
apricot jam or thick varenya - 4 tbsp. spoons

Preparation:

For preparation, use a silicone mold with a diameter of 22 cm.

1. Sift thoroughly into a bowl, add|add| chopped butter|mastila| And grind the mixture into a paste, I use my hands, or you can use a blender.

2. Add the egg and mix. Then add 2-3 tbsp. spoons of krizhana water. Knead the dough. Pour into a bag, cover in hot water and place in the refrigerator for 1 year.

3. Let's prepare the cream. Migdal or gorikhi detail on boro.

4. Continue beating, add butter, zukor, egg, egg white, cognac and rum.

5. Beat until smooth and creamy consistency.

6. Peel the skins of two pears, cut out the core and the inner trim, then transfer to a stick, the hardest and best cut. Cut their long layers. To prevent the stench from darkening, sprinkle them with lemon juice.

To ensure that the stench does not spread during the cooking time, when purchasing, choose them so that the stench is solid.

7. Ready to roll out the dough into a thin layer the size of the mold so that it flows both to the bottom and to the sides.

8. Grease the mold with olive oil, just a little bit. U testi oliya we have a presence. I pour the dough into the mold, spreading it evenly along the bottom and sides.

9. Spread pea cream out of the dough.

Lay out the pear boxes, placing them overlapping. You can lightly squeeze them into the cream.

10. cut the pear, which is lost, without peeling or tidying up the tail, into thin slices, without cutting the bits to the end and without tidying up the stick. Place the pears on top of the cream and you can see them wilting.

11. Next, preheat the oven to 180 degrees. Vip for 50-55 minutes|minutes|. The pears will become golden and the dough will also brown. So the pie is ready.

12. Let the pie crumbs cool and carefully transfer it from the pan to a plate. You can use a wide spatula for this.

1. Strengthen the egg whites. Make sure to strengthen them in such a way that the squirrel does not lose every drop of its prey.

2. Beat the whites until stiff. You can easily use a mixer to get started. The readiness of the proteins to lie down is due to the fact that from a dirty cup of meat, the proteins become indestructible.

3. In a strong bowl, beat the zucchini mixture. Add vanilla zukor, room temperature butter, and beat continuously.

4. Thoroughly fluff the mixture and gradually add it to the butter mixture, and beat it continuously.

5. Add milk. Mix until smooth.

6. Place the whites into the mixture, and after removing the mixer, mix everything using a spatula or spoon.

7. Divide the dough into two equal parts, preferably approx. Add poppy seeds to one part and stir thoroughly.

8. Grease the mold with top butter and lightly coat with breadcrumbs, distributing them evenly over the entire surface.

9. Viliti with a first ball of masu with poppy seeds.

10. Split two pears halfway and then cut into long slices, removing the core. Since their skin is rough, it is also easier to peel. Placed the chaplets on the bottom of the vista.

11. Fill with another dough. And give the beast the sliced pear that you have lost, as you wish.

12. Place the oven on high and preheat to 185 degrees.

13. Vip 55 minutes|minutes| until ready. The finished pie will have a rich golden brown color, and when you poke it with a toothpick, you won’t have to lose some crust.

14. When finished, let the crumbs cool and place on a plate. You can, as in the previous recipe, cover this animal with apricot jam or jam.

You can put a pear in the center of the piece and sprinkle the cake with cucumber powder, and the animal with chocolate cake.

Or you can serve it just like that, without fancy embellishments.

The cake will come out the best, even more juicy and aromatic. And it sounds, as you already melodiously guessed, in one breath, also not having realized the coldness.

If I compare all the current options and feed my household - which one is the best and the most delicious, then no one can match the price of food! Because all the stench turned out to be simply miraculous, and the stench of such carnage that it is simply impossible to compare them. All the stench is even more delicious and completely gone!

Which is basically right! Even if it’s a homemade drink, crushed with soul, you can’t be unsavory or not far away. And with all my heart, I prepared all the recipes for pear pies from today. Otherwise, it’s not a good idea to start.

So choose your own recipe for your taste and cook according to your heart. Otherwise, prepare everything according to the plan, just as I saved for my loved ones.

Delicious!

If you were honored with the recipes, or if you like the food, write me in the comments, the turn-off will be accepted in advance, the lower part. I will also be grateful if you share these recipes with your friends by clicking the social buttons. hem. The recipes are ours, the family’s, and I am happy to share them with you! I really hope that you will love them the same. Yak i mi!

Autumn has its own gifts, marvelous and unique. Before them, there is no doubt, there will be a tender juice. This wonderful fruit is perfect for homemade drinks, and even the pear gives it a subtle aroma and oxamite malt.

Pears in captana

The simplest dish you can find is the dough's recipe for pears. We cut the base of 6 pears and remove the core. We recommend 100 g of almonds with 60 g of chocolate, adding 2 tbsp. l. top butter and honey, zest of ½ orange and stuffing with half a pear. From the finished sheet dough, cut into slices 2 cm wide, wrap them around the pears, and cover the base with circles of dough. After coating them with egg, they boil for 40 minutes| in the oven at 180 °C.

Caramel soup

To eat, follow the recipe for pear mlintzes. Beat the dough with a mixer with 300 g of beard, 3 eggs, 600 ml of milk and 50 g of top butter. Grease the mold in a baked frying pan. In another frying pan, simmer 3 thick pears in cubes with 80 g of zucchini, ½ tsp. cinnamon, zest and lemon juice. Place the caramelized fruit in a mold, burn it into tubes, and sprinkle it with sugar powder. Such a drink must be charged with a sleepy mood for a long time.

Biscuit with a surprise

A particularly rich recipe for biscuit made from pears. Grind 4 cups with 200 g of zucru and add 4 whites, beaten into a soft paste. Add 170 g of boroshna with ½ tsp. fluff with a pinch of vanilla and cinnamon. 3 pears cut in small chunks. Pour the dough into the foil mold, and place the pears in the cola. Place the biscuit in the oven at 180°C for 30 minutes. Wonderful dessert before tea is ready!

Fruit somersault

Someday I'll need a recipe for pear pie. Beat 200 g of syrup and soft top butter from 150 g of cucumber. Add 2 eggs, 250 g beard, tsp. soda, knead the dough. We cut 3 pears into thin slices, place them in a spiral in a round shape, greased with butter and sprinkled with cucumber. Fill with dough and place in the oven at 180°C for 45 minutes. Once cooled, the pie is inverted onto a plate and served immediately.

Autumn in the middle

The recipe for strudel with pears is a delicious variation of your favorite bread. Brush 2 pears into cubes with a little butter, add 2 tbsp. l. Cucumber, 1/2 tsp. cinnamon and ¼ tsp. nutmeg peas. Having very thinly rolled out a sheet of ready-made sheet dough, evenly distribute it on a new pear, sprinkle with rodzinki and fine hazelnuts, and burn the roll. Make a bunch of cuts on the new one, coat it with egg and bake for 40 minutes| at 200 °C. This strudel is especially good for the hot guy.

Lasoschi screams

Chocolate lovers will appreciate the recipe for pear crumble. Place a bowl of pears in a baking dish and pour in 1 tbsp. l. lemon juice, sizzle with lemon zest and 1 tbsp. l. grated chocolate In detail, add 4 scoops of bread, combined with 50 g of top butter, 3 tbsp. l. cucru ta 3 tbsp. l. grated chocolate Lightly beat the masa in a blender, cover the pears with it and put it in the oven at 180 ° C for 20 minutes. Now you can enjoy the crumble out of satisfaction.

Revenge has been poured

Continuing the dessert parade is a recipe for pear clafoutis. Grease the mold with top butter, place 2 pears, cut into cubes, add 2 tbsp. l. cucumber ½ tsp. ground ginger. Beat with a mixer 120 g of beard, 350 ml of milk, 3 eggs, 80 g of zucchini, a pinch of salt and vanilla on the tip of a knife. The dough will come out just like for mlints. Pour it over the pears and place the oven at 180°C for 45 minutes. Add harmoniously topped clafoutis with beaten tops and cinnamon.

Heart of gold

Do you like open pies? Then try the pear tart recipe. Knead the dough with 175 g of beard, 100 g of top butter, 1 egg and 50 g of cucumber. Tamp it into a baking dish, split it with a fork and place 10 quills in the oven at 180°C. At the base that has been formed, we place 3 pears, cut into slices. Pour the mixture with 200 ml of tops, 50 g of zucchini, 2 tbsp. l. Boron eggs, boil for 20 minutes at 180 °C. I don't want to stand in front of such a dessert.

Cupcake for the mood

It’s savory to scatter the little bits more beautifully. Beat 100 g of soft top butter|mastila| with 200 g zukru and 1 egg. Without hesitation, add 200 g of yoghurt and 250 g of boroshna with 1/2 tsp. fluff and pinch vanilla. Having kneaded the dough well, place it in a baking dish with foil. Cut 2 pears into slices, insert over the entire surface of the cake and bake at 180°C. A special event for a great company is ready!

Recipes for teepee with pear - nevycherpne dzherelo natkhnennaya. If you can’t figure it out for yourself, take a look at the recipes section of our culinary portal. What kind of sweets and pears do you like in your homeland? Share great ideas with other readers.

The recipe for pear pie was passed down to me from my grandmother. The wine is even light when prepared, but the result overpowers everything – an incredibly delicious pie with caramelized pears. For this pie, you need to completely deglaze the pears so that the juicy filling comes out in the pear syrup. By the way, with soft, juicy pears you can prepare even more delicious desserts. Today we are preparing the bottom pear pie.

Filling

7-8 stigli pears (1 kg)
50 g cucru
100 ml water
50 g vershkova butter

Tisto

2 eggs
1 bottle of cucru
1 bottle of boroshn - 150 g
1 tsp rozpushuvach

Making pear pie

Prepare the filling first. I peel the pears, remove the skin and cut them into large pieces.

I put olive oil, water and tsukor into the frying pan.

When the boiling water is gradually stirred to a caramel color, the water will evaporate a little, and the caramel will turn into creamy butter.

I add sliced pears and boil until the juice is clear. Remove from heat and let it reach at room temperature.

In the meantime, I’m preparing the dough. I beat the eggs with a mixer. The masa doubles in size.

I add rozpushuvach ta boroshno. I beat with the mixer again. The dough is ready.

It is better to use a baking dish for this pie that is larger in diameter and has low sides, since the filling will come out with a lot of syrup and the thick ball of dough will not be baked well. I have a mold with a diameter of 28 cm. Grease the mold with top-heavy butter. I pour the dough and spoon the caramel pears, which have cooled, evenly onto the entire surface, along with the syrup.

I turn the oven up to 180 degrees. I put it on the middle level and brew for about 50 minutes. I have heating from below and the beast. The baking time may be longer (give or take), keep out of the oven. Watch the process. It boils until it turns red.

After marveling at the culinary program on the “Home” channel, Oleksandr Seleznyov’s recipe for a pie with canned pears and grapefruit, I was hooked. Having tried this pie once, you will really want to taste it more than once.

Ingredients:

For the test:

Vershkov butter – 125 grams

Tsukrova powder – 100 grams

Boroshno - 250 grams

Egg – 1 piece

Mygdalna powder - 30 grams

Salt – 1 pinch

For pistachio-mygdal cream:

Vershkov oil – 50 grams

Tsukrova powder – 50 grams

Egg – 1 piece

Migdal – 50 grams

- 30 grams

Corn starch – 1/2 tablespoon

- 2 pieces

Canned – 500 grams

For the glaze:

Apricot jam

Gorikha – for decoration (anyway)

How to prepare a pie:

Prepare the dough. Sift into a bowl or pour into a bowl and add the cucumber powder.

There is a burial place near the center. Add almond powder. For this grinding in kavomoltsі 30 g algae.

Break the egg and mix the dough. Form a bag and burn it into a porridge. Place the dough in the refrigerator for 25-30 minutes.

At this time, prepare the pistachio-mygdal cream. To make this mixture, mix the butter with cinnamon powder. Add the egg to the mixture and mix.

Grind the peas in kavomolets. Mix them with cornstarch and add to the egg-butter mixture.

Remove the dough from the refrigerator. Take a pie pan. Cover it with parchment or baking paper.

Obliterate the board, saw off some beans and soften the dough. Wrap the form, raising the sides. Prick the bottom of the dough in a few places with a fork. Place the cream onto the dough.

It is good to peel the grapefruit to remove any white fibers. Slice grapefruit and pears into slices and add cream, pour grapefruit and pears.

Place the oven at 200 degrees and bake for about 40-45 minutes.

Prepare the glaze. Mix apricot jam with a small amount of water. The main thing is the consistency, like thick sour cream. Place on the stove and stirringly bring to a boil.

Remove the prepared pie from the oven and brush the pie with boiling apricot glaze. Posipati chopped algae and pistachios.

Marvel at how you bake such a pie Oleksandr Seleznyov

Delicious!