Recipe: Muffin Pie with Pears Mood of Autumn step by step with pictures | Handy.Recipes

Muffin Pie with Pears Mood of Autumn

Cooked Muffin Cake with Pears

Nutritional Value

I love Autumn. Abundance of fruits, nuts. The bright colors of autumn leaves. The evenings are getting chilly, and I want a real homemade pie. I suggest you try my autumn spirits. A rich, fragrant pie that gets its special flavor and texture from brown sugar and oat flour. The pie is based on cream and egg yolks, it's delicate, and the oat flour even makes it delicately fluffy. And of course, the filling, which in my pie is quite interesting, if not unusual.

Author of the recipe

Ingredients for muffin tart with pears "fall mood":

  • Cream (10%) - 300 ml
  • Egg yolk - 3 units
  • Brown sugar (200ml glass. +2tbsp.l. for syrup) - 1 glass
  • Sour cream - 100 g
  • Yeast (dry) - 1 teaspoon
  • Oat flour - 1 glass
  • Wheat flour / Flour - 5 glass
  • Butter - 100 g
  • Vanillin (to taste)
  • Salt (pipshka, to taste)
  • Pear (stuffing) - 6 pcs
  • Walnuts (stuffing) - 50 g
  • Hazelnuts (stuffing) - 30 g
  • Prunes (stuffing) - 50 g
  • apricots (stuffing) - 50 g
  • Raisins (stuffing) - 30 g
  • Honey (liquid, stuffing) - 2 tablespoon
  • Lemon peel (stuffing) - 1 teaspoon

How to cook muffin tart with pears "autumn mood" step by step with photos

I will point out that the ingredients are for two medium-sized pies. I had originally planned one big one, but they changed as I was making them. So. The cream needs to be a little warm, so that it is warm. Add yeast and a spoonful of brown sugar to the cream. Leave the starter aside to rise

Whisk the remaining sugar with the three yolks, adding a pinch of salt and a pinch of vanilla to taste.

Add the sour cream.

The stew, meanwhile, has risen well. Mix the starter and the egg yolk and sour cream mixture.

Add the oat flour.

And wheat flour. Be sure to sift it. It took me exactly five cups. You may need a little more or less, it all depends on the size of the yolks, the thickness of the sour cream (I had a thick one) and the stickiness of the flour.

Knead the dough with your hands or a mixer until smooth. The dough should be soft but elastic. Knead for at least 10 minutes. Leave the dough to rise, covered with a towel.

Let's make the filling. For this we will prepare the nuts. If necessary, clean and chop them. I wanted the nuts to feel good, so I just crushed them with a rolling pin.

If needed, we pour boiling water over apricots, prunes, and raisins, and let them stand for a few minutes. We should do this if the dried fruits are too dry. If not, it is enough just to pour boiling water on them. And cut dried apricots and prunes into julienne strips.

Add raisins.


And lemon zest. Mix well.

Wash pears, cut them in half and core them.

Fill pears with mixture.

Add soft butter to the risen dough. Stir in . The butter is not melted, but soft. This gives the dough a flaky texture.

Shape the pie. I divided the dough into two parts and just rolled out a circle, 1.5 to 2 cm thick, which I then put on a baking tray lined with parchment, buttered. Then we place the pears, pressing them into the dough a little bit.

Dissolve 2 tablespoons of sugar in the same quantity of boiling water and pour the syrup over the pie.

Make incisions along the pears and leave it to rise for 20 minutes. This way the pie will be more tender. During this time preheat the oven to 200 degrees. Bake the pie until tender, 25-30 minutes.

Nutritional Value:

Whole Dish:
7532.8 Calories
135.6 g
300.7 g
1167.5 g
257.1 Calories
4.6 g
10.3 g
39.8 g

Salt, Flour, Wheat Flour, Walnuts, Butter, Sweet, Honey, Sour Cream, Tender, Raisins, Brown sugar, Lemon Squeeze, Vanilla, Yeast, Fruit, Nutty, Prunes, Oatmeal, Hazelnuts, Yolk, Pears, Baked Goods, Fudge, Candied, Pies

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