Caramel Pear Pie
Baking and Desserts • Russian
Description
Puff pastry is typically sold in sheets of 250 g. Therefore, reduce the quantity of the other ingredients by half if using this option. To make a large pie, you can combine two sheets of previously thawed dough with a rolling pin. I exclusively use Horeca puff pastry (1 sheet — 500 g). The cooled pie can be dusted with powdered sugar and almond flakes.
Ingredients
- Pears 6 pieces
- Sugar 0 oz
- Lemon 1 piece
- Ground Cinnamon 2 teaspoons
- Puff Pastry 20 oz
- Wheat Flour 5 oz
- Coconut flakes 5 oz
- Butter 5 oz
- Salt a pinch
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Squeeze the juice from the lemon and grate the zest.
Step 2
Remove the core from the pears and slice them. Optionally, the pears can be peeled beforehand. Add cinnamon, zest, and lemon juice to the sliced pears. Mix well.
Step 3
Melt the sugar in a pan until it turns into caramel, then add 1 tablespoon of butter. Add the pear mixture with spices. Stir. Sauté the pears until soft (but no more than 3 minutes). Remove from heat and let it sit covered.
Step 4
Roll out the dough with a rolling pin into a thin sheet. Place it in a baking dish and press it well against the bottom and sides.
Step 5
Place the caramel pears on top of the dough.
Step 6
Prepare the streusel topping: sift the flour through a sieve, add powdered sugar, salt, and coconut flakes. Mix well. Grate the chilled butter and add it to the mixture. Rub the mixture with your hands until it resembles crumbs.
Step 7
Sprinkle the resulting mixture over the dough with pears. If possible, let the pie rest for another 30 minutes in a warm place.
Step 8
Bake until done at 355°F for about half an hour.
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