Plum-Pear pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare the basic dough (see recipe "One dough for all") and chill for about 1 hour. Grease a tart mould with a lifting base (28 cm Ø).

2. 2

   Roast the almonds in a pan without fat, take them out. Wash plums, cut in half, stone. Cut plum halves into wide slices. Peel pears, quarter them lengthwise, remove seeds and cut into pieces.

3. 3

   Mix with plums, almonds, starch and sugar.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the base, roll out a good half of the dough on a floured work surface until round (approx. 34 cm Ø). Line a mould with the dough, pressing down the edges.

5. 5

   Prick the bottom more often with a fork.

6. 6

   For the rest of the dough roll out the rest of the dough on some flour (approx. 30 cm Ø). Spread the fruit mix on the dough base. Place the lid over the fruit with the help of a dough roll. Press the edges of the dough together and fold inwards.

7. 7

   With a small knife, cut 8-10 small, narrow "ventilation holes" (each approx. 3 cm long) all around, about 3 cm from the edge. Bake in a hot oven on the lowest shelf for 40-50 minutes.

8. 8

   After about 30 minutes, cover with aluminium foil if necessary.

9. 9

   Take the pie out of the oven. Let it cool down for about 1 hour and carefully lift it out of the mould. For the icing, mix icing sugar, lemon juice and 1-2 tablespoons of water to a thick icing. Pour over the cake and let it dry.

Nutrition Facts

KCAL
380 kcal

CARBS
45 g

FATS
19 g

PROTEINS
5 g