For the dough(makes about 600g):
200g cold unsalted butter,
4 tablespoons powdered sugar,
half teaspoon salt,
1 tablespoon lemon juice,
4 tablespoons ice cold water,
For the filling:
4 pears (or apples, as the original recipe required),
1 tablespoon white sugar,
1 tablespoon butter,
1 tablespoon brown sugar,
1 cinnamon stick (or ground cinnamon),
zest and juice of half a lime (or lemon).
It so happened that I had 4 pears lying around my refrigerator. I decided to bake them and looked around for different recipes with pears. I came across a recipe for apple pies, I decided that I could change the recipe and make wonderful pear pies. This recipe is completely unparalleled, the cakes are remarkable with amazingly thin pastry and lots of juicy sweet filling -everything I love about apple (well in this case pear) desserts. Thank you very much for the recipe Belonike.
1. Measure out 4 tablespoons of water and put it in the freezer. The water needs to be ice cold. Now mix the flour, sugar and salt.
2. Cut the butter into small cubes. Add half of the butter into the flour. Gently rub together until the flour resembles breadcrumbs.
3. Add the remaining butter and mix well.
4. You should have fine lumps in the mixture.
5. Beat the eggs, add the ice-cold water and lemon juice. Stir.
6. Gradually add the egg mixture to the flour and butter, mix until you have a smooth dough. Pay attention! You may not need to use all of the liquid, I had extra liquid left over.
7. Spread the dough on a lightly floured surface, knead until the dough is completely smooth. Form into a ball, wrap in cling wrap and put in the refrigerator for an hour.
8. While the dough is in the refigerator make the filling. Clean the pears (or apples), remove the peel and core, then cut into small cubes. Add the white sugar (if you have green apples you may need extra sugar, about 2 tablespoons extra). I had very sweet pears so I only used half the amount of sugar. Add the lemon juice and zest. Gently stir.
9. In a non-stick fry pan melt the butter and add the brown sugar (the original recipe used honey).
10. We add the pears (or apples) and mix them well. Add the cinnamon. If you do not have a cinnamon stick, feel free to replace it with powder, about half a teaspoon is enough.
Cook over a low heat for 5-10 minutes cooked (if green apples, then 10-15). Set aside and allow to cool.
11. Take the dough fridge, roll and cut out circles to fit the molds. I bake mine in a muffin tray. Make a set of circles for the bottom of pie – they should have a slightly larger diameter then the molds. Make the the pie lids so they have the same diameter as the molds. I rolled each pie individually, it is much neater and easier.
12. Grease the molds and place a larger circle of dough into each mold.
13. Fill with the pears.
14. Place the smaller circle on top, press at the edge to seal.
15. Lightly brush the tops with beaten egg. Any remaining dough can be used to make decorative leaves. Make a small hole for steam to escape. Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown. Mine took 25 minutes because of my oven.
16.Voila! The pies are ready! Allow them to cool in the molds for a few minutes.
17. Yum! The pies turned out so delicious! Thin and crispy shortcrust pastry with a lot ofj uicy and fragrant pear filling, it goes very well with vanilla ice cream! I’m sure it would be just as tasty if you made it with apple.
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