10 pear pies you can't resist

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Pears pair perfectly with custard and almond cream, ricotta, meringue, chocolate, nuts, apples and plums.

1. Inverted pear pie on kefir

Ingredients

• 320 g sifted flour;
• 200 g sugar;
• ½ teaspoon of baking soda;
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 250 ml of kefir;
• 120 ml of vegetable oil + a little for lubrication;
• 2 pears.

Preparation

Combine flour, sugar, baking soda, baking powder, and vanilla sugar. Pour in kefir and butter and mix well.

Peel one pear and chop it into small cubes. Add them to the dough and stir. Cut the second pear in half, remove the core and chop the halves lengthwise into thin slices.

Line the removable bottom of the mold with a diameter of 27 cm with parchment. Lubricate the bottom and sides with vegetable oil. Arrange the pear slices in a circle and gently spread the dough over them.

Bake the cake at 180 ° C for about 40 minutes, until browned. Flip and cool the pie. It tastes much better when cold.

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2. Pie with caramelized pears, ricotta and nuts

Ingredients

• 180 g sifted flour;
• 130 g butter;
• 1 tablespoon sugar
• 2 eggs;
• 3-4 pears;
• 3 tablespoons of honey;
• 1 teaspoon cinnamon
• 250 g ricotta;
• 4 tablespoons of condensed milk;
• a handful of walnuts.

Preparation

Grind the flour and diced 80 g of ice-cold butter into crumbs. Add sugar and 1 egg and knead the dough. Wrap it in plastic wrap and refrigerate for 30-40 minutes.

Peel the pears and cut into long thin strips. Put them in a saucepan, add honey, cinnamon and 50 g butter. Cook over low heat, stirring occasionally, for 10-15 minutes. The pears should be soft, not crunchy.

Rub the ricotta with a fork. Add 1 egg and condensed milk and mix well until smooth, creamy.

Spread the chilled dough over the bottom and sides of the baking dish. A mold with a diameter of 24 cm is best suited.

Spread the ricotta cream over the dough and place the pears on top of it. Sprinkle the cake with chopped nuts and place in the oven preheated to 180 ° C for 40–45 minutes.

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3. Pie with pears and custard

Ingredients

• 100 g butter;
• 4 tablespoons of sugar;
• 240 g sifted flour;
• a pinch of salt;
• 1 egg;
• 400 ml + 1 tablespoon of milk;
• 3 pears;
• 3 tablespoons brown sugar
• 3 tablespoons of water;
• 2 tablespoons of rum;
• 4 egg yolks;
• 2 tablespoons of powdered sugar;
• a pinch of vanillin.

Preparation

Mash butter and 2 tablespoons of sugar. Pour in 200 g flour and salt and stir to make crumbs. Add an egg and a spoonful of milk and knead the dough.

Spread it over the bottom and sides of the baking dish. A mold with a diameter of 24 cm is best. Make several punctures on the dough with a fork and refrigerate for at least 30 minutes.

Prepare the filling during this time. Peel the pears, cut in half and remove the cores. Put the pan on moderate heat. Pour water into it, add brown sugar and wait until it dissolves. Add rum and stir. Place pears in the mixture and fry on both sides for 2-3 minutes.

For the cream, combine the yolks, icing sugar, vanillin and 40 g flour well. Pour 400 ml of milk into a saucepan, add 2 tablespoons of sugar and bring to a boil. Add the egg mass and cook, stirring constantly, until thickened.

Place the cooled cream on the chilled dough and smooth. Make longitudinal cuts on cooled pears. This way the fruit bakes better and the cake looks more original.

Place the pears flat side down on top of the cream and press lightly. Bake the cake for about 40 minutes in an oven preheated to 180 ° C. Cool completely before serving.

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4. A simple pie with grated pears and apples

Ingredients

• 130 g sifted flour;
• 160 g semolina + a little for sprinkling;
• 150 g sugar;
• 1 teaspoon baking powder
• a pinch of vanillin;
• a pinch of salt;
• 130 g butter;
• 3-4 pears;
• 3-4 apples;
• 1-2 tablespoons of powdered sugar.

Preparation

Combine flour, semolina, sugar, baking powder, vanillin, and salt. Lubricate the bottom and sides of a baking dish with 30 g butter and sprinkle with semolina. Any shape will do: the smaller it is, the more layers the cake will have.

Peel the fruit and grate on a coarse grater. Spread a part of the flour mixture over the bottom of the mold, put a part of the grated pears, another part of the flour mixture and a part of the grated apples on top. Repeat layers. The last layer should be flour.

Cover the cake with a layer of cold grated butter. Bake at 200 ° C for about 25 minutes. Sprinkle icing sugar on the cake before serving.

During cooking, the flour mixture will be saturated with fruit juice, and the pie itself will taste like a strudel.

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5. Pie with pears and chocolate

Ingredients

• 2 eggs;
• 80 g butter + a little for lubrication;
• 150 g sugar;
• 200 g sifted flour;
• 1½ teaspoon baking powder
• 150 ml of milk;
• 100-150 g of dark chocolate;
• 3 pears;
• 1-2 tablespoons of powdered sugar.

Preparation

Separate the yolks from the whites and whisk the latter into a lather. In another container, beat the butter with a mixer, add the yolks grated with sugar and combine. Pour in the mixture of flour and baking powder, pour in the milk and mix thoroughly.

Combine the protein foam and butter mixture and knead the dough. Add finely chopped chocolate and stir.

Oil a baking dish. A mold with a diameter of 23 cm works best. Spread half of the dough over it.

Slice pears lengthwise or crosswise into flat, thin slices. Place most of the fruit on top of the dough, top with the rest of the dough and top with the rest of the fruit.

Place the cake in an oven preheated to 180 ° C for about 50 minutes. Sprinkle with powdered sugar before serving.

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6. Pie with pears, apricot jam and almond cream

Ingredients

• 160 g + 2 tablespoons of sifted flour;
• 1 teaspoon salt
• ½ teaspoon sugar;
• 230 g butter;
• 2-4 tablespoons of water;
• 140 g peeled almonds;
• 100 g icing sugar;
• 1 egg;
• ½ teaspoon of almond extract - optional;
• 160 g apricot jam;
• 3-4 pears.

Preparation

Mix 160 g flour, ½ teaspoon salt and sugar. Add half (115 g) diced cold butter and crush the ingredients into crumbs. Pour in water and knead the dough. Roll the dough into a ball and form a disk out of it. Wrap in plastic wrap and refrigerate for an hour.

Roll out the chilled dough into a round sheet. Place in a 22 cm mold and press it against the bottom and sides of the mold. Put it in the refrigerator while you cook the filling.

Grind almonds with a blender and combine with powdered sugar. Transfer the mixture to a bowl, add the remaining butter, egg, 2 tablespoons flour, ½ teaspoon salt, and almond extract. Stir with a mixer until creamy.

Spread half of the apricot jam on a tart base. Spread the almond cream on top and refrigerate for 15 minutes.

Slice pears lengthwise into thin slices. Spread the slices over the cream, stacking them on top of each other. Bake the cake for 40–45 minutes at 190 ° C. Melt the jam with a little water and brush over the cooled cake.

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7. Layer pie with pears and cheese

Ingredients

• 2 pears;
• 200 g puff pastry;
• 1 tablespoon brown sugar
• 150 g blue cheese.

Preparation

Cut pears in half, core and slice lengthwise into thin strips. Roll out the dough into a rectangular sheet on a sheet of parchment. Use a knife to make cuts along the edges, slightly stepping back from them.

Place pears in the middle of the layer so that each subsequent plate slightly overlaps the previous one. Sprinkle with sugar and top with diced cheese.

Bake the cake in an oven preheated to 200 ° C for 15–20 minutes, until browned. And you will have a great wine appetizer.

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8. Inverted Caramelized Pear Pie

Ingredients

• 180 g butter;
• 100 g brown sugar;
• 3 pears;
• 190 g sifted flour;
• 2 teaspoons baking powder
• ¼ teaspoon of salt;
• 200 g white sugar;
• a pinch of vanillin;
• 2 eggs;
• 120 ml of milk;
• ½ teaspoon lemon juice.

Preparation

Melt 65 g butter in a saucepan over low heat. Add brown sugar and stir until dissolved. Spread the caramel over the bottom of the 26 cm mold.

If you have a pan that is the right size, you can melt the sugar in it. Then you don't have to transfer the caramel to another form.

Slice the pears lengthwise into thin slices and place in a circle on top of the caramel, stacking the wedges on top of each other.

Combine flour, baking powder, and salt. In a separate container, combine the remaining butter, sugar and vanillin with a mixer. Introduce the egg yolks, whisking well after each addition.

Add milk and flour mixture to butter mixture and mix well. Whisk the whites with lemon juice until fluffy, place in the dough and stir again.

Gently spread the dough over the pears. Bake the cake at 180 ° C for about 45 minutes. Turn the cake over onto a serving platter immediately after cooking.

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9. Pie with pears, plums and meringues

Ingredients

• 200 g flour;
• 1 teaspoon baking powder
• 1 egg;
• 100 g margarine;
• 100 g sugar;
• 4-5 pears;
• 300-400 g plums;
• 1½ tablespoons cornstarch
• 2 egg whites;
• 100 g icing sugar.

Preparation

Combine flour and baking powder. Beat the egg, margarine and 75 g sugar with a mixer. Add flour mixture and knead the dough.

Without rolling, spread the dough over the bottom and sides of a 26 cm baking dish. It is best to use a mold with a removable bottom, lined with parchment. This will make it easier for you to take out the cake.

Peel the pears, cut into small wedges and place on the dough. Cut the plums in half, remove the seeds and place them, cut upwards on the pears. Sprinkle with starch and remaining sugar. Bake for 50 minutes at 160 ° C.

In the meantime, beat the whites and icing sugar with a mixer until a thick, creamy consistency. Spread the protein mixture over the cake and cook for another 15 minutes at 180 ° C to bake the meringue. Cool the pie before slicing.

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10. Pie with pears and almond crumbs

Ingredients

• 230 g butter;
• 280 g sifted flour;
• 150 g + 2 tablespoons of sugar;
• 130 g almond petals;
• ½ teaspoon salt;
• 3-4 pears;
• 1¼ teaspoon cinnamon

Preparation

Use a mixer to mix half the butter, 160 g flour, 50 g sugar, 50 g almond petals and ¹⁄₄ teaspoon of salt. Spread the dough over the bottom of the baking dish. A 22 x 22 cm pan is best. Bake the base for 15 minutes at 180 ° C.

Cut the pears into small cubes and transfer to a saucepan. Pour in enough water to cover half of the fruit. Bring to a boil over medium heat, reduce and cook for another 5 minutes. Discard pears in a colander.

Whisk together 115 g butter and 100 g sugar. Add 120 g flour, 80 g almond petals, ¹⁄₄ teaspoon salt and 1 teaspoon cinnamon and stir to make a crumb. Place the pears in a bowl and mix with 2 tablespoons of sugar and ¼ teaspoon of cinnamon.

Spread the pears over the baked base and cover with almond crumbs. Bake at 180 ° C for about 25 minutes, until the top is lightly browned.