Pear-apple pie in rum dough
Last Updated on
ingredients
Cesto:
100 g butter 200 g flour 40 g sugar 1 pinch salt 1 pk egg yolk 2 tbsp rum
Filling:
2 pcs apple 6 pcs pears 5 tbsp pear juice 1 tsp cinnamon 1 tsp ground cloves 25 g nuts a little fat for greasing
step
Autumn cake beautifully scents the whole house!
1.
Place the butter, flour, sugar, salt, egg yolk and rum (you can substitute apple cider) in a bowl. Stir the mixture briefly and then process with a hand beater or in a food processor
2.
Hands together, knead the dough until it starts to shine. Then form it into a ball, wrap it in cling film and place it in the fridge for 30 minutes.
3.
Peel both apples and 2 pears, cut into 1/4, remove the cores and cut into pieces.
4.
Squeeze the juice from the lemon. Place apples, sliced pears in a saucepan with pear compote, cinnamon, cloves and lemon juice.
5.
Cover the pot and simmer everything very slowly over low heat until the fruit is soft. Then cook, still uncovered, for about 15 minutes. Remove and let the fruit porridge cool down.
6.
Preheat the oven to 200°C. Grease a cake tin. Roll out the dough into a pancake the size of the bottom and place it in the tin. Cut off the overhanging edges. Brush the bottom of the pastry with the fruit purée and bake in the oven for about 20 minutes.
7.
Peel the remaining pears, cut them into 1/4, remove the cores and cut them into slices, which you decoratively spread on the pre-baked cake. Sprinkle with nuts and bake for an additional 15 minutes. Let cool.
