Embark on a kitchen adventure with our “Pear in Crystal Pie” – a masterpiece that transcends the realms of both aesthetic pleasure and gastronomic delight. And the best part? You don’t need to be a seasoned chef to conquer this culinary gem!
Imagine succulent pears, marinated in a symphony of orange, lemon, and sugar, resting atop a heavenly cream-filled base, all encased in a golden crust that whispers promises of deliciousness. This pie is not just a treat for your taste buds but a visual feast that will leave your guests in awe.
The journey begins with a dance of flavors as the pears luxuriate in a sweet and tangy marinade, creating a sensory experience that’s both enchanting and tantalizing. The golden crust, a fusion of buttery goodness and the perfect touch of salt, becomes the canvas for the culinary magic that unfolds.
As you dive into the layers of this exquisite creation, you’ll discover a velvety cream that harmonizes with the natural sweetness of the pears, creating a symphony of taste that lingers on the palate. And for that extra touch of elegance, a crystal-clear topping adds a shimmering finish, making this pie not just a dessert but a work of art.
So, whether you’re a kitchen novice or a seasoned pro, our “Pear in Crystal Pie” beckons you to unlock your inner chef and create a culinary masterpiece that will have everyone asking for seconds. Prepare to impress and indulge – this is no ordinary pie; this is a culinary celebration!
Ingredients:
- Pears (medium-sized) – 6 pieces
- Orange – 1 piece
- Lemon – 1 piece
- Sugar – 300 grams (about 1.5 cups)
- Cold water – 350 milliliters (about 1.5 cups)
- Hot water – 300 milliliters (about 1.25 cups)
- Flour – 350 grams (about 2.5 cups)
- Salt – ½ teaspoon
- Unsalted butter – 150 grams (about 2/3 cup)
- Chicken eggs – 3 pieces
- Baking powder – 1 teaspoon
- Apple cider vinegar – ½ tablespoon
- Gelatin – 1 packet
- Heavy cream (33%) – 75 milliliters (about 1/3 cup)
For Greasing:
- Refined vegetable oil – 5 grams (about 1 teaspoon)
Instructions:
Prepare a syrup marinade for the pears. Squeeze the juice from the orange, zest the lemon, and add 200 grams of sugar. Pour in 300 milliliters of boiling water. Stir until the sugar dissolves completely. Then add 300 milliliters of cold water. Bring the marinade to a boil and gently simmer the pears in it for 5–10 minutes until they become tender. Remove with a slotted spoon and place on a separate plate. Strain the pear syrup and set it aside; it will be needed later in the preparation.
Prepare the base of the pie. Combine salt, baking powder, and flour (300 grams). Add unsalted butter and blend it with the flour. In a separate bowl, whisk 2 eggs, add vinegar, and 5 tablespoons of cold water. You can add a bit of vanilla if desired. Combine the egg and flour mixtures. Knead the elastic dough. Refrigerate for 15 minutes, covering it with plastic wrap.
Spread the dough in a mold, forming borders (diameter 26 cm). Place it in the refrigerator for another 15 minutes.
Line the pie base with foil or parchment paper, and fill it with any weight, slightly pressing with hands. Place in the oven and bake at 200°C (392°F) for 15 minutes. Remove the foil with weights and bake at 180°C (356°F) for an additional 5 minutes.
Prepare the cream. Mix flour (2 tablespoons) and sugar (2 tablespoons). Gradually add 125 milliliters of pear syrup, continuously whisking with a mixer. In a separate bowl, beat 2 eggs with heavy cream. Combine both mixtures. Mix well. The cream is ready. It has a liquid consistency, but it will thicken during baking.
Trim the bottoms of the pears slightly for stability. Place them in the pie base. Pour the cream over the pears.
Bake at 180°C (356°F) for 25 minutes. The cream should thicken. Allow the pie to cool completely.
Prepare the “crystal” topping. In the remaining pear syrup, add a packet of gelatin or jelly for cakes (prepared according to the package instructions), bring to a boil, and remove from heat. Let it cool. Gently pour the crystal topping over the pears – on top of the cream.
Place the pie in the refrigerator, preferably overnight.
Enjoy your meal!
