A delicious and beautiful autumn Pear Pie with cinnamon and ginger.
Course Cake/Pie
Cuisine sweets
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 1Pie
Author Kathrin Klaraslife
Ingredients
dough
315gof flour
230gbuttercold and diced
3tbspcold water
1tspsalt
filling
6solid pears
1teaspooncinnamon
1/4tspginger
60gof sugar
30gof flour
1tablespoonof lemon juice
1egg + 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.