Pear-Apple Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,366 cal. | (303 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 299 g | (258 %) | ||
| Carbohydrates | 831 g | (554 %) | ||
| Sugar added | 269 g | (1,076 %) | ||
| Roughage | 55.8 g | (186 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 27.4 mg | (228 %) | ||
| Vitamin K | 121.1 μg | (202 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 77 μg | (171 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 3,422 mg | (86 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 320 mg | (107 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 168.7 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 1,099 mg | |||
| Complete sugar | 447 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 200 grams sugar
- 2 eggs
- untreated lemons (zested)
- 300 grams butter
- 1 pinch salt
- For the topping
- 700 grams Apple
- 700 grams Pear
- lemons (juiced)
- 40 grams ground almonds
- 3 Tbsps sugar
- 1 packet Vanilla sugar
- 3 Tbsps Apricot jam
- 20 grams chopped Pistachio
Preparation steps
For the dough, mix together flour, sugar, eggs, salt, lemon zest and softened butter. Knead into a ball, wrap in plastic wrap and place in the refrigerator for 2 hours. For the topping, rinse apples and pears, peel, quarter and remove seeds. Cut into wedges. Immediately sprinkle with lemon juice.
Place 2/3 of the dough between two sheets of foil. Roll out into a rectangle of 35 x 40 cm (approximately 14 x 16 inches). Place on a greased baking sheet and sprinkle with ground almonds. Distribute apples and pears on the dough. Mix sugar and vanilla sugar together and sprinkle over fruit. Roll remaining dough 1/2 cm (approximately 1/4 inch) thick and cut into 1.5 cm (approximately 1/2-inch) wide strips.
Top fruit with dough strips in a lattice pattern. Bake in a preheated oven at 200°F (approximately 400°F) for 40 minutes. Simmer apricot jam in a small pot over low heat, strain through a sieve and brush the cake with the melted jam. Sprinkle pistachios over the top, cut cake into pieces and serve.
