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Sweet scent of pear and cinnamon. How long have I wanted to make such a pie like this? Everywhere you can see pretty decorated autumnal pies. The pear and the leaves I cut out by hand, but you can find cookie cutters on the Internet or in stores.
And that was a very good decision. Crunchy, creamy, fruity and sweet. The batter is my all round talent and I use it for pretty much every fruit cake and also for my blackberry pop tarts.
INGREDIENTS FOR PEAR CAKE WITH CINNAMON & GINGER
dough
315 g of flour
230 g butter, cold and diced
3 tbsp cold water
1 tsp salt
filling
6 solid pears
1 teaspoon cinnamon
1/4 tsp ginger
60 g of sugar
30 g of flour
1 tablespoon of lemon juice
1 egg + 1 tbsp milk
Spring or Pie shape. 23cm
Method
Quickly process the dough ingredients into a smooth dough. I always take my hands, if you have a * dough mixer you can use it. When the dough is smooth, halve and wrap each half of the dough in cling film.
Now rest for 1 hour in the refrigerator (or maximum 4 days).
When you roll out the chilled dough halves, always on a floured work surface and with gentle pressure on the rolling pin. Start in the middle and work your way out. Roll out on the big cake shape. Core the pears, peel and cut into pieces. Mix with sugar, spices and flour.
Put something into the fridge. Carefully place a rolled-up half of the dough into a spring or pie dish, spread the pear mixture on top, but do not add any remaining liquid.
Put the cake in the fridge as long as you make the top. Roll out the second half of the dough as well. Cut into strips of different thickness with a sharp knife. Now put on the cake and braid a grid.
Press on the corners and then cut off with a knife. Press the ends again.
Roll out remaining dough and cut out the pattern. Spread them on the cake and press down. Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
Bake in the oven for about 30-35 minutes.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.
Your Kathrin
The cake also tastes delicious with a scoop of vanilla cashew ice cream. We hope you feel like a piece of cake as much as we do now. A beautiful Sunday
Ginger Pear Pie
Ingredients
- dough
- 315 g of flour
- 230 g butter cold and diced
- 3 tbsp cold water
- 1 tsp salt
- filling
- 6 solid pears
- 1 teaspoon cinnamon
- 1/4 tsp ginger
- 60 g of sugar
- 30 g of flour
- 1 tablespoon of lemon juice
- 1 egg + 1 tbsp milk
- Spring or Pie shape. 23cm
Instructions
- Quickly process the dough ingredients into a smooth dough. I always take my hands, if you have a * dough mixer you can use it. When the dough is smooth, halve and wrap each half of the dough in cling film.
- Now rest for 1 hour in the refrigerator (or maximum 4 days).
- When you roll out the chilled dough halves, always on a floured work surface and with gentle pressure on the rolling pin. Start in the middle and work your way out. Roll out on the big cake shape. Core the pears, peel and cut into pieces. Mix with sugar, spices and flour.
- Put something into the fridge. Carefully place a rolled-up half of the dough into a spring or pie dish, spread the pear mixture on top, but do not add any remaining liquid.
- Put the cake in the fridge as long as you make the lid. Roll out the second half of the dough as well. Cut into strips of different thickness with a sharp knife. Now put on the cake and braid a grid.
- Press on the corners and then cut off with a knife. Press the ends again.
- Roll out remaining dough and cut out the pattern. Spread them on the cake and press down.
- Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
- Bake in the oven for about 30-35 minutes.
- Allow the pie to cool for 3 full hours at room temperature before serving.
- This time allows the filling to thicken up.
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