Pear pie

Ingredients

For the dough:

5 tablespoons (75 g) butter at room temperature

½ cup powdered sugar

1/4 teaspoon of teaspoon salt

1 ½ cup flour + little for the filo

1 big egg, beaten and 1 tablespoon of water

Ice cream and caramel syrup (optional) for serving

For the filling:

3 large ripe and tight pears

1 teaspoon of cinnamon

1/4 cup sugar,

1 small tablespoon of flour

½ chopped spoonful of crown flour

For the coating:

7 teaspoons of flour,

5 teaspoons of blond sugar

5 tablespoons of frozen unsalted butter

Method

Step 1:

Dough: Beat the butter with the powdered sugar mixer and the salt to make it like a cream. Add the flour proportionally by continuing to mix until it becomes a homogeneous mixture and then add a bit of the egg. When a smooth dough has formed, shape it into in a ball and wrap it in a plastic film. Keep it in the fridge for at least ½ hours.

Step 2:

Open the pastry on a slightly floured surface or spread it with your palms to cover the base and sides (up to 2/3 of their height) of a 22-23 cm diameter spring mold. Wrap the mold in a plastic bag and keep it in the fridge to tighten.

Step 3:

Prepare the filling: Peel (not necessarily) the pears and cut them into thin slices. Put them in a bowl, add sugar, cinnamon, flour and corn flour, and shake the bowl or stir them. Preheat the oven to 220 ° C and prepare the mixture of the coating: Mix the flour with the blond sugar and put in the butter and quickly rub the mixture with your fingers until it looks like fine crumbs. Fry the frozen dough with a fork on the form. Hold 7 pearls aside and empty the rest of the mold. Straighten them and make a rosette in the center with the 7 fingers.

Step 4:

Thoroughly scrape the coating mixture over the whole pearl and bake for 25 minutes in the oven. Lower the thermostat to 180 ° C and continue cooking for about another 40 minutes until the surface becomes brown and the liquids of the pie are blistering. Remove it from the oven and allow it to cool down. Serve it at room temperature and accompany it with ice cream and, if you want, with caramel syrup.

By chef Kyriacos Kyriacou

Top Stories

Cyprus goes over 10 thousand covid cases, daily number remains over 200

  Cyprus has gone over 10 thousand Covid-19 confirmed infections, after the Health ministry today announced 248 over the past 24 hours, 179 out of...

New child pornography case, 34 year old man arrested

  Authorities are investigating yet another child pornography case, following a EUROPOL tip off, which resulted in the arrest of a 34 year old man...

New wrangle between Attorney General and Auditor General

  Attorney General Giorgos Savvides has called Auditor General Odysseas Michaelides to order, over his continued intention to look into so-called golden passport case files...

Confirmed covid patient refuses to self isolate, walks around in free Famagusta area-Dozens of people booked

  A woman from the free Famagusta area who tested positive for covid-19 did not self-isolate and was walking in a public area yesterday noon. She...

Covid-19 patients rise at referral hospital, now 59

  Covid-19 patients at the Famagusta General, the referral hospital for coronavirus have risen to 59. Four are being treated in the increased care unit for...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...