Country pear pie

Votes: 3

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 220, total fat 8 G., saturated fats 5 G., proteins 3 G., carbohydrates 36 G., fiber 4 G., cholesterol 20 mg, sodium 55 mg, sugar 0 G.

This rustic pie charms with its cozy, simple exterior, then captivates with the incredible flavor of baked pears with a honey glaze on a crumbly crust. Knead the dough with a mixture of all-purpose and whole-wheat flours, which adds fiber and a subtle nutty flavor. The pear filling is placed in the center of the rolled-out dough, and then the edges are folded up just to keep the juices in—that's the beauty of this semi-enclosed rustic pie. Drizzle with honey glaze as soon as it comes out of the oven. Serve warm and enjoy its magical fruity flavor with hints of caramel and citrus.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

0.5 cups whole grain baking flour
or high-protein whole wheat flour
0.5 cups premium flour
2 tsp. granulated sugar
1/8 tsp salt
60 g chilled unsalted butter, cut into small pieces
2 tbsp. low-fat yogurt or kefir
3 tablespoons of ice water

Filling

3 medium pears
1 tbsp lemon juice
1 tbsp + 1 tsp cornstarch
3 tablespoons light brown sugar
1/8 tsp ground cinnamon

Glaze

1 teaspoon of honey
1/4 teaspoon boiling water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, sour milk, kefir, pears, lemon juice, cinnamon, honey, starch

Cooking the dish according to the recipe:

Dough:

In a medium bowl, combine the whole-wheat and all-purpose flours, sugar, and salt. Add the butter and, using two knives or a pastry knife, cut the butter into the flour mixture until it's cut into small pieces. In a small bowl, combine the sour milk with ice water. Using a fork, gradually fold the liquid mixture into the dry mixture. Form the dough into a 10 cm (4 in) disk and wrap it in plastic wrap. Refrigerate for 30 minutes.
Pears:

Meanwhile, preheat the oven to 220°C (425°F) and prepare the filling. Peel and core the pears, then slice them into 0.5 cm (1/4 inch) thick slices. In a large bowl, combine the pear slices with lemon juice. Sprinkle with cornstarch, brown sugar, and cinnamon, and toss until evenly coated.

On a lightly floured surface, roll the chilled dough into a large circle about 22 cm in diameter. Line a baking sheet with parchment paper and, using a rolling pin, transfer the dough to the prepared baking sheet. If the dough breaks, patch it with your fingers.
Place the pears in a mound in the center of the dough circle, leaving a 5 cm (2 in) border. Fold the edge over the filling. This will only partially cover the pears and doesn't need to be even.
Bake the pie for 15 minutes, then reduce the oven temperature to 175°C (350°F), leaving the pie in the oven, and bake for another 40 minutes, until the pears are soft and the crust is golden brown.
In a small bowl, combine honey and boiling water to create a glaze. When the cake is done, remove it from the oven and drizzle the honey glaze over the entire top, including the fruit and the crust. Transfer to a plate to cool slightly. Cut into 6 pieces and serve warm or at room temperature.