PEAR PIE

Ingredients

Dough

200 grams (7.05 ounces) flour
1 tablespoon (15 grams) sugar
0.25 teaspoon (1.5 grams) salt
1 large egg (50 grams)
125 grams (4.4 ounces) butter

Filling

10 pears (approximately 1.5 kg or 3.3 pounds)
Butter for frying (to taste)
Water for cooking (to taste)

Crème Brulee Pouring

3 egg yolks (56 grams)
1 large egg (50 grams)
400 grams (14.1 ounces) heavy cream (33%)
100 grams (3.55 ounces) sugar

Equipment

Blender
A blender makes quick work of combining your dough ingredients, but if you don't have one, your hands will do the job just as well.
Mixing Bowls
You'll need several mixing bowls for different stages of the recipe; make sure they are large enough to accommodate all ingredients comfortably.
Rolling Pin
This is essential for rolling out your dough evenly. A wine bottle can serve as a makeshift rolling pin if needed.
25 cm (9.8 inch) Pie Mold
The right size pie mold ensures your pastry cooks evenly and sets beautifully.
Sieve
A sieve helps drain excess water from your boiled pears, keeping the pastry from getting soggy.
Oven
Preheat your oven to the correct temperature for best results; an oven thermometer can help verify that it's accurate.

Instructions

Step 1

Start by preparing the dough. Combine the flour, sugar, salt, egg, and butter in a blender until the mixture forms a dough ball. If you don't have a blender, you can mix the ingredients by hand. Place the dough in a bag and refrigerate for an hour.

Step 2

While the dough is chilling, prepare the pears. Peel 5-6 pears and cut them into medium-sized pieces. Optionally, you can lightly fry the pears until golden brown. For the remaining whole pears, peel them and boil in water for about 10 minutes. Drain the water and let the pears cool and excess water drain away.

Step 3

Remove the dough from the fridge and roll it into a circle. Line a 25 cm (9.8 inch) diameter mold with the dough, forming the sides. Arrange the fried pear pieces on the dough, and place the whole pears on top. For better stability, consider trimming the bottoms of the whole pears.

Step 4

In a mixing bowl, whisk the egg yolks, the whole egg, and sugar until the mixture lightens in color. Add the cream and mix well. Pour the crème brulee mixture over the pears in the dough base.

Step 5

Preheat your oven to 180°C (356°F). Bake the pie for 45 minutes, then lower the temperature to 170°C (338°F) and bake for an additional 30 minutes. The filling should be slightly set but still wobble a little. Let the pie cool in the mold, and if you prefer, place it in the fridge to cool further.

Step 6

Enjoy the creamy, sweet flavors of your homemade pear crème brulee tart! You can skip the step of using whole pears for a more straightforward presentation, but they do add a lovely flavor to the filling.

Servings

Serving this pear crème brûlée pastry is like serving a slice of happiness. Pair this delightful dessert with a scoop of vanilla bean ice cream to enhance its creamy texture. If you're feeling decadent, drizzle a bit of salted caramel sauce over the top before serving. For a lighter option, a dollop of freshly whipped cream and a sprinkle of cinnamon can take this pastry to the next level. To make your presentation even more appealing, consider garnishing your slices with a sprig of fresh mint or a handful of toasted almond slivers. Hosting a brunch? Serve this pastry alongside a selection of fresh fruit and a pot of hot tea or freshly brewed coffee. Whether it's a cozy family gathering or an elegant dinner party, this pastry is the perfect ending to any meal.

Variations

For a gluten-free version of this recipe, substitute the regular flour with a gluten-free all-purpose flour blend. Ensure your butter is also certified gluten-free if you're sensitive to cross-contamination. For a vegan variation, replace the butter with a plant-based butter alternative, and replace the egg and egg yolks with a flaxseed or chia seed mixture. Use coconut cream instead of dairy cream for the crème brûlée layer. These adjustments maintain the rich, creamy texture and delicious flavor, making this recipe accessible to everyone!

Faq

How do I prevent the dough from sticking to the rolling pin?
Lightly flour your rolling pin and work surface before rolling out the dough to prevent sticking. Alternatively, you can roll the dough between two sheets of parchment paper.
Can I use a different fruit instead of pears?
Yes, you can substitute the pears with apples, peaches, or even berries for a different twist on this classic pastry.
How can I tell when the crème brûlée layer is set?
The crème brûlée layer should be golden brown and set on the edges, but it should still jiggle slightly in the middle. It will continue to firm up as it cools.
What's the best way to peel the pears?
Using a vegetable peeler works well for peeling pears, holding the pear in one hand and peeling in a downward motion to avoid slipping.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the fridge. Bring it to room temperature before rolling it out for easier handling.
How do I store leftovers of this pastry?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat slices gently in the oven before serving to restore the flaky texture of the crust.