Ingredients
Open pie
butter
130g
4.55oz
0.52cup
8.71tbsp
sour cream
90g
3.15oz
0.36cup
6tbsp
cane sugar
70g
2.45oz
0.28cup
4.69tbsp
vanilla
pinch
cinnamon
1tsp
flour of the first grade
300g
10.50oz
1.20cup
20tbsp
baking soda
0.6tsp
sweet pears
450g
15.75oz
1.80cup
30.15tbsp
Method
Ingredients
You will need (for three small pies, 6 inch in diameter):
- 130 g butter | 4.60 oz
- 90 g sour cream | 3.15 oz
- 70 g cane sugar | 2.45 oz
- a pinch of vanilla | 1.00 pinch
- 1 tsp. cinnamon | 1.00 tsp
- 300 g of first grade flour | 10.60 oz
- 1/3 tsp. baking soda | 1.00 tsp
- 450 g sweet pears | 15.85 oz
Cooking
- Melt 4.40 oz of butter, then cool it until a little warm. Add all the sour cream, sugar, baking soda and vanilla. Then, add flour and knead a soft dough.
- Cut the pears into slices 0.2 inch (don’t forget to remove the core). Divide the dough into three parts. Roll each piece of dough into a circle 0.2 inch thick. Put the pear wedges on the dough, 0.8 inch back from the borders.
- Put 5 oz of butter on every cake, spreading it over the pears. Sprinkle the cinnamon on the pears. You may also sprinkle sugar over the pears if you wish. Wrap up the edges of the dough to the center, over the pears.
- Bake at 415F in a preheated oven until golden brown.
- The cooled pies may be sprinkled with some powdered sugar.
