Pear Pie with Almond Topping

0
Average: 0 (0 votes)
(0 votes)
Pear Pie with Almond Topping
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
230
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories230 kcal(11 %)
Protein4.3 g(4 %)
Fat12.4 g(11 %)
Carbohydrates26 g(17 %)

Ingredients

for
12
For the dough
50 grams
chopped almonds
200 grams
50 grams
brown Sugar
1 packet
100 grams
1
medium Egg
For the topping
1 slice
50 grams
1 tablespoon
50 grams
50 grams
chopped almonds
1 teaspoon
4
0.5 Lemons (juiced)
Preparation

Kitchen utensils

1 Skillet, 1 Mixing bowl, 1 piece Plastic wrap, 1 Pot, 1 pie plate (30 cm diameter), 1 Brush, 1 Rolling pin, 1 Cookie cutter

Preparation steps

1.

For the dough, toast almonds in a dry skillet, pour onto a plate and let cool. Mix flour, sugar and vanilla in a mixing bowl. Add almonds, butter in pieces and egg and mix everything quickly until dough is smooth. Wrap dough in plastic wrap. Refrigerate for 1 hour.

2.

For the topping, crumble crackers. Mix raisins with sherry in a small bowl. Heat crackers with sugar, almonds and butter in a pot until toasted and sugar is slightly caramelized, then pour on a plate and let mixture cool completely. Peel pears, quarter and remove core, then cut into thin slices. Brush pear slices with lemon juice.

3.

On a floured surface, roll out half the dough in a circle. Line pie dish (30 cm diameter) with dough, leaving a little dough extending about 1 inch past the edge of pan. Pierce flat part of dough several times with a fork. Arrange pear slices over crust. Chop almond brittle, then spread half of brittle and raisins over pears. 

4.

Roll out remaining dough in a circle slightly larger than pan and place over filling. Trim edges so that dough extends past edge of pan. Roll the edge of the top dough under the edge of the bottom dough. Pinch edges to seal. Cut small decorative designs in crust. Brush underside of decorative dough pieces with a little water and place on dough surface. Brush dough surface with a little water. Sprinkle with remaining brittle. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), about 35 minutes. To serve, cut into pieces.