November pear pie

For the shortcrust base:

• 170 g butter | 6.00 oz
• 270 g flour | 9.50 oz
• 50 g almond flour | 1.75 oz
• 70 g sugar | 2.45 oz
• 1 tsp baking powder | 1.00 tsp
• 1 egg | 1.00 item
• 1 egg yolk | 1.00 item
• 8 g vanilla sugar | 0.30 oz
• 1.5 g salt | 0.05 oz

Whip the butter at the room temperature with sugar and vanilla sugar until white, and add the egg and the egg yolk. Mix all the dry ingredients. Combine two masses.

Place the dough in a 20 cm (7.9 inch) baking dish, and place it in the freezer for 30 minutes. Bake the base with a “press” on it in the oven at 190C (374F) for about 25 minutes. Remove the “press”, and bake for another 10 to 15 minutes until ready.

For the pear syrup:

• 4 pears | 4.00 items
• zest from 1 lemon | 1.00 item
• lemon juice | 1.00 item
• 8 g vanilla sugar | 0.30 oz
• 110 g sugar | 3.90 oz
• 0.7 l water (approximately) | 24.00 fl oz
• 10 g gelatin | 0.35 oz
•  55 g pear syrup | 1.95 oz

Mix the water, sugar, zest and lemon juice in a saucepan. Bring the mix to a boil, and put the peeled pears; boil for a couple of minutes, and let it cool.

Dry the pears. Strain the syrup.

Mix the gelatinous mass with 300 ml (10.30 fl oz) of pear syrup.

For the creamy filling:

• 150 g cream 33% | 5.30 oz
• 3 eggs | 3.00 items
• 3 tbsp flour | 3.00 tbsp
• 3 tbsp sugar | 3.00 tbsp
• 100 ml syrup | 3.40 fl oz

Mix the flour with sugar, and add the syrup; stir until smooth. Whip the cream with the eggs, and add the flour mixture; combine.

Put the pears in a baked shortcrust base, and fill it with the creamy filling (leave about 1.5 cm | 0.6 inch to the edges). Bake the pie in the oven, preheated to 180C (356F) for about 40 minutes.

Let the pie cool completely, and cover it with the gelatinous syrup to the edge of the base. Put the pie in the fridge overnight.

Bon Appetit!