Although the apple version is renowned, I wanted to give advantage to a different autumn fruit – the pear. A special touch in this crust pie is the almond and sugar sprinkle. When tasting it, the crunchy almonds and pears are imbued with aroma and flavour of cinnamon.
300 g rough flour
½ teaspoon baking powder
120 g butter
50 g sugar
1 tablespoon sour cream
1 tablespoon rum
1 kg pears
80 g sugar
1 teaspoon cinnamon powder
3 tablespoons rum
grated lemon rind
50 g butter
30 g almond leaves
1 teaspoon powder sugar
Sieve the flour together with the baking powder, then add sliced butter, sugar, egg-yolk, sour cream and rum. Mix the ingredients well in order to get a smooth and even pastry. Leave in the refrigerator for an hour.
For the stuffing peel the pears and remove the seeds from the middle. Cut in larger cubes. Add sugar, cinnamon, rum and grated lemon rind and mix it all together. Melt the butter in a pan and stew the pears for about 10-15 minutes (depending on the pear hardness). Leave to cool.
Divide the pastry in two parts. Thin one part between two sheets of plastic foil to the pan size (30×18 cm). Move the rolled pastry onto a pan which you layered with baking paper and prick with a fork. Put the stuffing onto it and then the second part of the rolled pastry.
Prick it with a fork and put in the oven previously heated to 200 °C, for 25 minutes. Then sprinkle the almonds mixed with powder sugar over the upper crust and continue to bake for another 10 minutes.
Cut the pie in cubes and additionally sprinkle with powder sugar. You can serve it warm or cold with vanilla ice-cream.
Which kind of pear do you recommend for this recipe?
The “rough” flour is semolina, correct?