Pear pie is a great alternative to traditional apple baked goods. Such a dessert can be made from puff, yeast or unleavened dough, purchased or prepared by hand. To make the cake a success, you need to choose ripe, but not overripe pears, when baked they will retain their shape, delicate texture and delicate aroma.
Pear Layer Pie: Classic
A very simple and straightforward recipe; purchased puff pastry, unleavened or yeast, is suitable for cooking. The delicate taste of pears will be set off by spices: ground cinnamon, vanilla, nutmeg. The proportions can be changed, focusing on your own taste. The calorie content of the dessert is moderate, because almost no sugar is used in baking.
Ingredients:
- 3 ripe sweet pears;
- 1 sheet of ready-made puff pastry;
- 2 tbsp. l. butter;
- 1 tsp vanilla sugar;
- Oh, 5 tsp. ground cinnamon;
- 0.5 tsp grated nutmeg.
Defrost the puff pastry and roll it into a layer on a board sprinkled with flour. Put the cake on a baking sheet, lightly oiled, make low sides around the edges.
Peel the pears, remove the core, cut the pulp into neat thin slices. Arrange them on the cake in the form of scales, sprinkle with cinnamon and grated nutmeg. Melt the butter, mix with vanilla sugar, pour over the pears with the resulting sauce.
Place the baking sheet in an oven preheated to 200 degrees. The cake will be ready in 15 minutes and should be lightly browned. Remove the pastry from the oven, remove to a board and chill. When serving, each serving can be sprinkled with vanilla sauce or slightly melted ice cream.
Delicious pear pie with cottage cheese: step by step preparation
A very healthy dessert that children will surely enjoy. Cottage cheese is rich in calcium and B vitamins, pears contain a lot of ascorbic acid, fiber and potassium. Each serving contains no more than 150 calories, while the treat is quite nutritious.
Ingredients:
- 4 ripe, but not too soft, medium sized pears;
- 120 g butter;
- 500 g soft cottage cheese without lumps;
- 1 tsp baking powder;
- 100 g semolina;
- 3 eggs;
- 150 g sugar;
- a pinch of vanillin;
- icing sugar for decoration.
Wash, peel, core and tails, cut the pears into thin slices. To prevent the fruits from darkening, sprinkle them with lemon juice.
Separate the yolks from the whites. Beat butter with sugar and vanilla, add yolks, grind all products into a homogeneous mass. Put in baking powder, add semolina in portions, without stopping stirring. Add cottage cheese and grind thoroughly. To make the cake more tender, it is better to use fresh, non-acidic homemade cottage cheese.
In a separate container, beat the whites into a firm, stable foam. Little by little add it to the dough, stirring it from bottom to top. This technique will not allow the lush mass to fall off.
Grease a refractory form with butter, put pear slices on the bottom. Leave a few pieces for decoration. Cover the fruit with dough, put the dish in the oven, preheated to 180 degrees. Bake the cake for about 40 minutes until golden brown. If the dessert starts to burn, cover the tin with foil and move it to the bottom tier of the oven.
Take out the pastries, chill directly in the mold. Garnish with pear slices and sprinkle generously with powdered sugar before serving.
Quick multicooker pear pie: homemade recipes
A light and original pear pie can be prepared in a multicooker. It will take 40-60 minutes to bake depending on the model Serve the pie warm or cold with custard or whipped cream.
Ingredients:
- 3 ripe sweet pears;
- 120 g wheat flour;
- 150 g sugar;
- a pinch of vanillin;
- 0.5 tsp ground cinnamon;
- 2 tbsp. l. milk;
- 2 eggs;
- ground nutmeg on the tip of a knife.
Wash, peel, and core the pears. Cut the fruit in half and drizzle with lemon juice. Cover the bottom of the multicooker bowl with foil, pour in half of the sugar and spread out the pieces of butter (50 g). Place pear halves on top.
Beat the remaining butter with sugar and eggs. Add milk, sifted flour and vanillin, mix with a submersible mixer. Pour the dough over the pears, close the lid of the multicooker and set the "Baking" mode. The cake will be ready in 40-60 minutes. Turn it over onto a dish, remove the foil and cool slightly.
Festive almond cake
An original pie with a delicate spicy taste. The finished dessert looks very impressive, from the specified number of products, 6-8 servings are obtained.
Ingredients:
- 4 ripe dessert pears;
- 3 tbsp. l. freshly squeezed lemon juice;
- 2 tbsp. l. Sahara;
- 5 tbsp. l. brandy or armagnac.
For almond dough:
- 175 g butter;
- 225 g wheat flour;
- a pinch of salt;
- 2 egg yolks;
- 75 g sugar;
- 75 g ground almonds.
Peel the pears, cut into halves, and remove the core. Place the fruit in a fireproof dish and drizzle with lemon juice. Pour Armagnac over the pears and place in the oven preheated to 180 degrees. Bake for 15-20 minutes, remove from oven and chill.
Prepare the dough. Sift flour with a slide on a board, mix with salt and ground almonds. Make a depression in the center of the slide. Combine butter, sugar and egg yolks in a separate container. Grind the mass until smooth and add portions to the flour. Knead the dough, wrap in plastic wrap and put in the cold for half an hour.
Divide the dough into 2 parts, roll each into a layer. Put one on the bottom of a round refractory form, place pears on top with thin sides towards the center. Pour the juice released during baking into a separate container. Cover the pears with the second layer of dough, press it lightly around the edges, make a hole in the center. Sprinkle the cake with water, sprinkle with sugar.
Bake in an oven preheated to 200 degrees. After 20-30 minutes, remove the cake and cool slightly directly in the pan. Mix the remaining armagnac and pear juice, pour into the hole and then fill with whipped cream. Serve warm.
