Ingredients

Dough
flour
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
1 Tbs
salt
0.25 tsp
1.23 ml
egg
1 pc
butter
0.50 cup
125 g
4.38 oz
4.12 fl oz
Filling
pears
10 pc
butter for frying
to taste
water for cooking
to taste
Crème brulee pouring
egg yolks
3 pc
egg
1 pc
cream 33%
1.50 cup
400 g
14 oz
13.20 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Let’s give the floor to Mary: “Once I saw such a cake on the Pinterest, I just got on fire to cook it as soon as the pear season starts. It seems to me that it looks very impressive and cozy for a rainy autumn day.”

Ingredients

For the dough:

  • Flour 200 g | 7.05 oz
  • Sugar 1 tbsp | 1.00 tbsp
  • Salt 1/4 tsp | 1.00 tsp
  • Egg 1 pc | 1.00 item
  • Butter 125 g | 4.40 oz⠀

For the filling:

  • Pears 8-10 pcs | 10.00 items
  • Butter for frying | 0.00 to taste
  • Boiling water | 0.00 to taste

For the crème brulee pouring:

  • Egg yolks 3 pcs | 3.00 items
  • Egg 1 pc | 1.00 item
  • Cream 33% 400 g | 14.10 oz
  • Sugar 100 g | 3.55 oz

Dough

Mix all the ingredients for the dough in a blender bowl a little, and form a dough ball. If you don’t have a blender, then you can grind all the ingredients with your hands, and also form a dough ball. Put the dough in a bag, and place it in the fridge for an hour.

Pear filling

Next, peel 5-6 pears, and cut them not too coarsely, but not finely either. You can lightly fry the pears until golden brown, or you can skip this step. ⠀

Take 5 whole pears, and peel them; add the water, and boil for about 10 minutes. Place the pears on a sieve to let the excess water drain.

Pie base making

Remove the dough from the fridge, and roll it into a circle; put it in a mold with a diameter of 25 cm (9.8 inch), and form the sides. Lay the fried pears on top. Next, place the whole pears (you better cut off the bottoms a little for stability).

Pouring

Whip the yolks, the egg and sugar until a little whitening; add the cream, and mix. Pour the crème brulee into the base. ⠀

Baking

Bake the pie in the oven, preheated to 180C (356F) for 45 minutes; then lower the temperature to 170C (338F), and bake the pie for another 30 minutes. The filling will brown and set, but it should still shake slightly. Cool the pie in the mold, you can cool it in the fridge additionally.

You will be completely delighted with this pie; tender crème brulee combined with sweet pears is the true love! Be sure to try it; you don't have to bother about laying out the whole pears, but they also convey their taste to the filling.