Pear Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199,108 cal. | (9,481 %) | ||
| Protein | 10,210 g | (10,418 %) | ||
| Fat | 10,904 g | (9,400 %) | ||
| Carbohydrates | 14,627 g | (9,751 %) | ||
| Sugar added | 198 g | (792 %) | ||
| Roughage | 45.6 g | (152 %) |
| Vitamin A | 95 mg | (11,875 %) | ||
| Vitamin D | 278.9 μg | (1,395 %) | ||
| Vitamin E | 237.6 mg | (1,980 %) | ||
| Vitamin K | 3,076.8 μg | (5,128 %) | ||
| Vitamin B₁ | 112.1 mg | (11,210 %) | ||
| Vitamin B₂ | 541.8 mg | (49,255 %) | ||
| Niacin | 2,088 mg | (17,400 %) | ||
| Vitamin B₆ | 117.7 mg | (8,407 %) | ||
| Folate | 27,416 μg | (9,139 %) | ||
| Pantothenic acid | 1,056.4 mg | (17,607 %) | ||
| Biotin | 12,074.4 μg | (26,832 %) | ||
| Vitamin B₁₂ | 1,203 μg | (40,100 %) | ||
| Vitamin C | 5,158 mg | (5,429 %) | ||
| Potassium | 422,312 mg | (10,558 %) | ||
| Calcium | 360,385 mg | (36,039 %) | ||
| Magnesium | 36,323 mg | (12,108 %) | ||
| Iron | 194.9 mg | (1,299 %) | ||
| Iodine | 35,148 μg | (17,574 %) | ||
| Zinc | 1,209.7 mg | (15,121 %) | ||
| Saturated fatty acids | 7,292.9 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 28,787 mg | |||
| Complete sugar | 14,425 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 50 grams sugar
- 1 pinch salt
- 1 egg
- 125 grams butter
- butter (for the baking dish)
- Pastry flour (for working the dough)
- For the filling
- 1 Vanilla bean
- 300 liters milk
- 3 egg yolks
- 60 grams sugar
- 1 Tbsp Pastry flour
- 1 Tbsp cornstarch
- 1 pinch salt
Preparation steps
For the dough, mix the pastry flour with the sugar and salt. Mound up on the work surface,and form a well in the center. Beat the egg, pour into the well and distribute small pieces of butter around the flour. Quickly knead by hand to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Cut the vanilla pod lengthwise, scrape out the seeds, add to the milk with the vanilla bean and bring to a boil, then remove from heat and let cool slightly. Whip the egg yolks with the sugar in a bowl until very creamy. Sift the flour and cornstarch over the top and gently fold into the yolks.
Add the warm milk slowly, stirring in a thin stream into the egg yolk mixture. Immediately pour everything back into the pot, remove the vanilla pod and beat the cream over low heat until it thickens. Rinse and dry the pears. Mix the marzipan with the yolk and toss to coat the pears.
Butter a baking dish. Roll out the dough on a floured surface slightly larger than the dish, place in the dish and form an edge. Spread the vanilla cream on the dough, set the pears on top and press. Bake for about 25 minutes in the preheated oven until the cream is set. Let cool slightly and serve.
