Pear pie is ideal for homemade baked goods. It is relevant at any time of the year and is appropriate both for a family tea party and on a festive table. The pie will acquire an unusual taste if you add cottage cheese and walnuts to the pears.
This pear pie is a relative of cheesecake, but instead of soft cheese, cottage cheese is responsible for the tenderness of its texture.
- 2 pears;
- 300 g flour;
- 750 g of cottage cheese;
- 150 ml cream;
- 250 g butter;
- 6 eggs;
- 250 g sugar;
- 150 g of shelled walnuts;
- 20 g starch;
- 90 ml of brandy;
- 2 tbsp. l. brown sugar;
- 1 tsp vanilla sugar.
It is important
Please note that for this recipe you need to take. You do not need to whip the cream for this cake, so the low fat option is suitable - 10%.
Any kind of pear can be used. The ideal option is "Conference". This variety is ideal for baking. Its brownish-green elongated fruits are distinguished by a dense, but tender, slightly oily and very fragrant pulp that tolerates heat treatment, in particular,
Pear pie: a step by step recipe
Make pie dough. Sift flour and add 200 g of grated butter to it. To facilitate the process, pre-freeze the food.
Add the yolks of three eggs, 100 g sugar and 50 ml cream. Mix everything thoroughly until smooth. Wrap the resulting dough in plastic wrap and place in the refrigerator for 30 minutes.
Add 3 eggs, starch, 100 g of sugar, the remaining cream, 50 g of butter to the curd. Add vanilla sugar to add flavor to your baked goods. Stir the ingredients with a mixer until smooth.
Peel one pear and cut into small cubes. Grind 100 g walnuts lightly.
Heat some butter in a frying pan, place the pear cubes, sprinkle them with 1 tbsp. l. brown sugar and caramelize - fry for 3-5 minutes on all sides. A cast iron pan is suitable for this process: its thick bottom provides the same simmering effect, thanks to which you can pull out of the fruit and turn into caramel as much sugar as possible.
Flame the pear. To do this, pour in a third of the brandy and light it. Rotate the pan so all alcohol can burn out. Flambing will give pears a unique taste, aroma and give them the finest, crisp crust.
Place the nuts and pear in the curd mixture. Pour in another third of the brandy and stir.
Place the chilled dough in a baking dish, spreading it over the sides and bottom of the container. Place the curd mixture on top.
Bake the pear pie at 180 degrees for 40 minutes.
Whisk remaining sugar and 3 egg whites until stiff peaks - no foam at this stage when tilting the bowl. Spread the mixture over the surface of the cake and place it in the oven for another 20 minutes. Let the finished dessert cool. Do not rush to take the cake out of the oven, let it cool right in it.
Cut the second pear into thin slices and sauté in the same way in butter and brown sugar. Then also flambé with the remaining cognac.
Decorate the finished pie with nuts and pear slices.
note
This pear pie is open to experimentation. Try filling the filling instead of cottage cheese and nuts, such as dried fruit, canned pineapple, or peach. Replacing the curd with a soft cream cheese like Philadelphia produces a pear cheesecake.
