Recipe: Pear Honey Lemon Pie step by step with pictures | Handy.Recipes

Pear Honey Lemon Pie

Cooked Pear Honey Lemon Pie

Time to cook: 120 minutes

Total Servings: 10

Nutritional Value

This is a wonderful pear tart that's been with me for years! Another recipe from the "Let's Eat at Home" program. Though I have my doubts about the authorship... The more I watch Jamie Oliver's programs, the more I meet recipes whose author I thought was Vysotskaya... Well, that's none of our business, but this pie is really, really good! The pears are pre-stewed in honey caramel, which gives it a wonderful flavor, and the use of corn grits makes the texture of the dough quite unusual. I think this miracle comes from Italy.

Author of the recipe

Ingredients for pear honey lemon pie:

  • Wheat flour / Flour - 40 g
  • Corn grits - 130 g
  • Dough leavening agent - 1 teaspoon
  • Salt (on the tip of a knife)
  • Sugar - 1 tablespoon
  • Vanillin (on the tip of a knife)
  • Pear - 1 kg
  • Butter - 250 g
  • Honey - 50 g
  • Chicken egg - 5 units
  • Lemon peel

How to cook pear honey lemon pie step by step with photos

Start with the dry ingredients. Sift together flour, cornmeal, salt and baking powder.

Corn grits should be finely ground, they look exactly like semolina, only yellow. Not flour or grits, which have chunks. This is important, I burned myself on both options: the flour makes some kind of monolith, and the grits grinding number 2 is not cooked at all.

You can use the most ugly pears for this pie: mine, from the dacha, are a bit sad to eat fresh. We cut out the cores and cut them into large chunks, about the size of a walnut.

We put honey and 80 grams of butter in a pan over a small fire.

At first they just melt and look like this.

But after about 5 minutes (stir from time to time), caramel will form.

Put the pears in the caramel, stir, so that as much as possible, the pieces are enveloped in caramel. And let them simmer on low heat. In the process of periodic stirring you will see when the right stage has been reached: the pears will stop looking raw, as if they will change color a little and let the juice run a little. On average, it takes about 10 minutes to get to that point.

The pears should now cool down a bit before adding them to the dough. You can do other things in the meantime. For example, I made the cheese cookies I made the day before (I'm just bragging).

The pears are no longer hot, so we're making the dough. Mix remaining softened butter (170g) with sugar and vanilla, add finely grated lemon zest, eggs, and mix until very homogeneous. After pouring in the dry ingredients, the dough will become homogeneous as it is. An aside about the zest. If you have the time and opportunity, peel the zest from TWO lemons rather than one, you won't regret it, I promise.

Mix the pears together with all the juice they have let out, down to the last drop, and place them in a mold lined with baking paper.

Bake at 170 degrees for about an hour. The baking temperature shouldn't be too high because. к. This cake burns quite quickly on top, but is still raw on the inside. Even when done, it looks a little wet on top in the oven, that's normal, the liquid on top is butter. Check the readiness with a toothpick: if there is no trace of dough on it, it's ready, but the toothpick won't be dry, it will be in the oil!

Let it cool ... I don't move it, slice it and serve straight from the mold (no one has complained yet). Yummy! I make it every week during pear season. Be careful, the composition, to be blunt, is not dietary, eating more than two pieces at a time can upset your liver. Although the original recipe had 300 g of oil and 4 eggs, after the first experiments I made a substitution: the taste, appearance and texture of the pie have not changed. You can try both of them: yummy. Enjoy!!

Nutritional Value:

Whole Dish:
3563.6 Calories
55.6 g
241.9 g
302.7 g
Per Serving:
356.4 Calories
5.6 g
24.2 g
30.3 g
200.2 Calories
3.1 g
13.6 g
17 g

Chicken Egg, Salt, Lemon, Flour, Sugar, Butter, Honey, Lemon Squeeze, Vanilla, Baking powder, Pear, Baking, Caramel, Cakes, Cornflour, Pastry

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