Pear Cinnamon Pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, separate the eggs. Put the egg yolks with flour, sugar, 1 pinch of salt and 140 g of cold butter in pieces in a bowl. Mix briefly with the dough hooks of the mixer, adding 1-2 tablespoons of ice water.

2. 2

   Then knead briefly with your hands to a smooth dough. Wrap in cling film and chill for about 1 hour.

3. 3

   For the compote, peel the pears, quarter them, remove the seeds and cut them into pieces of approx. 1 1⁄2 cm in size. Cover with lemon juice and 30 g sugar and cook over medium heat for about 3 minutes. Stir starch with 2 tbsp. cold water until smooth.

4. 4

   Stir into the boiling pear compote. Cook for about 2 minutes while stirring. Remove from heat. Stir in 1 pinch of cinnamon and let it cool down.

5. 5

   Grease the tartlet cups. Roll out the dough between two sheets of baking parchment just under 4 mm thin. Cut out 5 circles (each 11 cm Ø). Line the tartlet forms with the cut out circles and press the dough up along the edges. Knead the rest of the dough together again.

6. 6

   Roll out approx. 3 mm thin and cut into strips (à approx. 1 x 10 cm).

7. 7

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread the compote into the moulds. Whisk the egg white. Coat the edge of the dough with it. Place strips of dough like a grid over the compote.

8. 8

   Slightly press down at the edges. Mix 20 g sugar with 1⁄2 tsp. cinnamon. Sprinkle cinnamon sugar on the pies. Bake in a hot oven for about 30 minutes. Take out and let cool down for about 30 minutes. Carefully lift the pies out of the baking trays.

9. 9

   Serve hot or cold. Serve with, for example, whipped sour cream.

Nutrition Facts

KCAL
440 kcal

CARBS
56 g

FATS
21 g

PROTEINS
6 g