Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Filling
Pie
Utensils
one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Place the pears in a pan along with all the other ingredients up to and including the ginger, mix, cover and simmer for approx. 5 mins. until soft. Strain the pears, retaining the juice. Pour the juice back into the pan, reduce to a syrupy consistency over a low heat and mix back in with the pears, allow to cool slightly.
Pie
Divide the pastry in half. Roll out the pastry halves between 2 sheets of baking paper to approx. 2 mm thick (approx. 30 cm in diameter). Place one half in the tin, prick the base firmly with a fork. Sprinkle the breadcrumbs over the base. Cover with the filling. Place the other pastry half on top of the filling, make a rim between the filling and the edge of the tin. Score the surface of the pie 6 times with a knife, brush with water, sprinkle with sugar, top with butter.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
| Serve with: | Vanilla ice cream, whipped cream |
|---|
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