Pear Pie
Description
Perfect with tea and coffee. For baking, choose pears that are ripe but firm. Overripe pears will be too moist and the dough beneath them may not bake through. The pie cooks quickly and turns out very tasty. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 180 degrees. Beat the eggs with sugar in a large bowl using an electric mixer for at least 3 minutes, until a fluffy foam forms and the volume triples.
- 3
Step 3
Add the melted and cooled butter, gently stir with the mixer turned off.
- 4
Step 4
Sift the flour with cocoa, salt, and baking powder into a separate bowl.
- 5
Step 5
Add the flour to the egg‑butter mixture, mixing with a mixer on low speed until a thick yet light dough forms.
- 6
Step 6
Pour the batter into the prepared removable mold.
- 7
Step 7
Remove the cores from the pears and cut them into large wedges (I cut each into 8 pieces). It's better to keep the skin on, as the pear will more reliably retain the shape of the slices. From one pear, cut off the top with a bit of flesh, roughly at the “waist”. Sprinkle the sliced pears with lemon juice so they darken less.
- 8
Step 8
Place the pears in the dough, gently pressing them in. Put the trimmed top in the middle. Bake in a preheated oven for 40‑45 minutes. Watch the baking; you may need to cover the edges with foil if the top begins to darken too much.
- 9
Step 9
Remove the finished pie from the oven, carefully take off the ring, and let it cool on a rack. Sprinkle the pie with powdered sugar.
- 10
Step 10
Serve the pie at room temperature with a cup of fragrant tea, or warm with a scoop of ice cream!
- 11
Step 11
Ready. Serve at the table.