Pear and Almond Pie
Ingredients
- for the topping
- ¼ l milk
- 100 grams sugar
- ½ packet vanilla pudding mix
- 100 grams Marzipan
- 3 eggs
- ½ bottle Bitter almond oil (small)
- for the shortcrust
- 200 grams butter
- 100 grams sugar
- 1 egg
- 300 grams Pastry flour
- for the filling
- 700 grams small Pear
- 100 grams slivered almonds
- 2 Tbsps lemon juice
Preparation steps
For the shortcrust: mix together the flour, butter, sugar and egg, and knead. Wrap in foil and let chill in the refrigerator for 30 minutes. Peel, halve and core pears. Drizzle with lemon juice and cut into wedges. Set aside. Bring milk to a boil, prepare the pudding powder according to the instructions, add to the milk and bring to a boil. Remove from the heat, add sugar, marzipan and bitter almond oil and mix well.
Let cool and mix with the eggs. Roll out the dough, line the base and sides of a springform pan with the dough and poke the base several times with a fork. Distribute the pears all over the dough, spread the marzipan topping evenly over the pears, sprinkle with the sliced almonds and bake at 180°C (approximately 350°F) for about 55 minutes.
