Normandy Pear Pie
Baking and Desserts • French
Description
The pie can be made a day in advance and soaked in brandy before serving. Pears can be substituted with apples, and walnuts can be replaced with almonds.
Ingredients
- Sugar 5 oz
- Butter 5 oz
- Chicken Egg 2 pieces
- Wheat Flour 10 oz
- Baking Powder 3 spoons
- Sour Cream 5 oz
- Pears 20 oz
- Walnuts 0 oz
- Raisins 0 oz
- Spices 1 tablespoon
- Brandy 0 fl oz
- Honey 2 spoons
- Cream (40%) to taste
Step-by-Step Guide
Step 1
Preheat the oven to 340°F. Grease a 23 cm round springform pan and place a circle of parchment paper at the bottom.
Step 2
Beat the butter with sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour with the baking powder and gently fold everything together until no traces of flour remain. Stir in the sour cream.
Step 3
Add the peeled and coarsely chopped pears, nuts, and raisins to the batter and gently mix. Pour into the prepared baking pan and smooth the surface. Using a spoon, create a small indentation in the center of the pie. Bake in the oven for 50–60 minutes, checking for doneness with a toothpick.
Step 4
Meanwhile, in a saucepan over low heat, combine the brandy with honey, stirring for 2 minutes. Poke the finished, still hot pie in several places with a toothpick and drizzle with the brandy mixture. Let it sit for 10 minutes, then transfer the pie to a wire rack to cool completely. Serve with cream.
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