avg —
Spiced Pear Pie with Nuts – Quick Recipe Pie
Instructions
Mix the baking powder with the flour, spices, salt and vanilla. I always combine the dry ingredients first and whisk them thoroughly – that way the baking powder is distributed evenly and the pie rises without sinking. If you add the cinnamon later it clumps together, so one slice has a harsh, bitter bite and another has none at all.
Beat the eggs into the flour mixture and add slices of soft butter. The butter must be at room temperature, 20–22 °C – cold butter leaves lumps, while melted, runny butter makes the pie dense and heavy. I take the butter out of the fridge an hour before baking.
Whip the dough well until smooth, so there are no lumps of butter left. I use a mixer on medium speed for 2–3 minutes – that's enough for the batter to become smooth and glossy. Don't overbeat it: the gluten develops and the pie turns out rubbery.
Stir the chopped pear, apple, nuts and cherries into the batter. Instead of dried cherries you can add raisins, prunes or cranberries – whatever you fancy. I cut the fruit into 1–1.5 cm cubes: any smaller and they turn to mush, any larger and they won't bake through. Fold it in with a silicone spatula from the bottom upwards, so the filling is spread evenly.
Spoon the batter into a greased baking pan. I find a silicone one best – the pie is easier to turn out and the sides come out neat. Put it in the oven for 40–45 minutes at 180 °C. Test for doneness with a wooden skewer: if it comes out dry, the pie is ready. Do not open the oven door for the first 25 minutes, or the centre will collapse.
Turn the pie out onto a wire rack to serve. Let it cool for 15–20 minutes – a hot pie cuts badly and the crumb gets squashed. The rack keeps the base from going soggy with its own steam.
Cut the pear pie into slices and serve the dessert with tea. I warm a sharp knife briefly under hot water – the cut comes out clean and the nuts don't pull out of the crumb.
Tips
- 1
Use ripe but firm pears, such as Conference or Duchesse varieties – they hold their shape during baking and don't turn to purée.
- 2
Lightly toast the nuts in a dry pan for 2–3 minutes – the aroma becomes much brighter and the flavour deeper.
- 3
For a more aromatic, spiced flavour, add a pinch of ground ginger and cardamom – it ends up almost like an apple pie with cinnamon, only with a pear note.
- 4
Serve it warm with whipped cream or a scoop of vanilla ice cream – the contrast in temperature heightens the flavour of the spices.
FAQ
Can I replace the pears with other fruit? +
Yes, Antonovka or Simirenko apples, ripe peaches, apricots or plums all work well. With peaches, reduce the amount of liquid, because they give off a lot of juice. A pie made with apples turns out more tart, while plums give a richer colour. In any case, use the same weight of fruit.
Which nuts are best for the pie? +
Walnuts give the classic autumn flavour and go well with cinnamon. Pecans, hazelnuts or almonds also work, but be sure to toast them before adding. I wouldn't recommend cashews – they're too soft and get lost in the batter. Pumpkin or sunflower seeds add an interesting nutty accent without the allergens.
How long does the finished pie keep? +
In a sealed container at room temperature it keeps for up to 3 days, and in the fridge for up to 5 days. Before serving, warm a slice for 20 seconds in the microwave and the pie will taste freshly baked. I don't recommend freezing it: after thawing the pears become watery and the texture suffers.
- Comment
or post as a guest
Be the first to comment.
