Pear pie

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.”

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

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.

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.

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).

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

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.