Pear and Apple Pie
Fine lining paste is the pastry for my fruit pie. This pastry can be used for cooking savoury pies too.
Today I used a combination of fresh pear and apple as the pie's filling.
This pear and apple pie is so delicious but light, you can have second helping without feeling guilty. Have the recipe a go, make the pastry and you will have fun; enjoy the pie.
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| Pear And Apple Pie |
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| A sliced of The Pear and Apple Pie |
Fine lining paste:
(New Larousse Gastronomique)
300 g butter
500 g plain flour
1 egg
2/3cup water
50 gr sugar
1 teaspoon salt
(I made a quarter of this quantity for my pie)Method:
Spread the flour in a circle on the board, make a well in the middle and put in the egg, butter, water, sugar and salt.
Mix these ingredients together and
incorporate the flour little by little.
Knead lightly, roll the paste into a ball,
wrap in a cloth keeps in a cold place, until ready for use.
The Filling:
Peeled and slice a pear and an apple thinly
1cup sweet custard
The preparation and Cooking
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| the filling, custard, (apple, pear rub in lemon juice) |
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| place the thin pastry on a baking sheet, put the custard on it spread it into a circle, place the apple and pear on top |
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| sprinkle the fruit filling with caster sugar, then gather the pastry in to enclose the filling, brush the pastry with egg wash |
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| the pie had been baked in a hot oven 185 degrees C for 30 minutes |
Transfer the pie on a serving plate, dust with icing sugar to serve. It's a delicious light pie.
Until next time
Susy
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