Jellied Pear Pie

Category: Bakery products
Jellied Pear Pie

Ingredients

flour 1.5 cups
baking powder 1 tbsp. l.
soda pinch
sour cream (thick, fatty) 300 g
eggs 3 pcs.
sugar 0.5-1 glass
pears 6 pcs.
cinnamon 1 tsp
+ for sprinkling pears

Cooking method

  • The pie is very juicy and fragrant, the pears for the pie were very sweet, which is probably why the pie turned out to be so successful, usually pear baked goods are not favored in my family, but in this case, no one was left indifferent. The dough on sour cream, but without a drop of oil, did this for the first time, I liked it very much for its porosity, I will bake it with different varieties of berries / fruits.
  • Pie pears should be strong, sweet, aromatic. Peel the pears (not peeled), cut out the core, cut the fruit lengthwise into neat slices. Lay the pears in a circle or in a spiral, slightly overlapping, on the bottom of the silicone mold (if normal, then liberally grease the bottom with oil and sprinkle a little with semolina). Sprinkle cinnamon on the pears if desired (I sprinkled it very generously).
  • If the pears are very sweet, the amount of sugar can be safely reduced in half. Beat eggs with sugar in a fluffy foam, in small portions, continuing to beat, add sour cream. Sift the flour along with baking powder, baking soda and cinnamon. Stirring with a spatula, add portions of the flour mixture to the egg-sour cream mixture. Stir until the dough is homogeneous. The dough should turn out like a pancake, drip rather slowly from the spoon.
  • Gently pour the dough over the pears.
  • Bake the pie in preheated to 180 gr. oven until the top is golden brown and a wooden toothpick stuck in the center of the cake is dry, about 40 minutes (it took me 50 minutes). Cool the cake pan for about 30 minutes (placing it on the wire shelf). Then turn the cake over, cool completely and sprinkle with powdered sugar.

The dish is designed for

8 servings

Time for preparing:

1,5 hour

Cooking program:

oven

Note

recipe from the magazine Collection of recipes August 2012.

MariS
I just have a nose for delicious pies - I just entered and I see your creation !!!
Such beauty, Sanya! Is this the cake you were talking about? Well done! Just super pie, handsome. I feel how delicious it is, and even with good pears.
I baked with the "Chizhevskaya" variety - it just turned out to be beyond words ...
SanechkaA
Marina, thank you, yes this is it, I can safely say that one of our favorites, sometimes I even just bake a biscuit without anything, I like it so much, but I don't even know which pear variety, I usually buy yellow, round ones with a thin peel, with such a thin one that it seems to burst when will you pick it up

and the biscuit turns out like this

Jellied Pear Pie
Melanyushka
What a nice pie! And it's good that the dough is without butter, I feel that the deliciousness is extraordinary. I will definitely bake, so I want to try something new, and in the photo there is also an interesting shape.
SanechkaA
Melanyushka, thanks, I am also captivated by the lack of oil in the pie, although if you disassemble its role to some extent is played by thick fat sour cream, I always take this - a spoon is usually from the farmstead
and the form is from Teskom, I love her very much, dense, does not stain, does not change color, although it costs more than simple ones
tuskarora
Imagine, my mother handed over pears from the village, they start to deteriorate. I think - what to bake? But the house ran out of butter and margarine, and it's lazy to run after them. I go to the site to rummage through the recipes and the first thing I see is this cake! And considering that there is an incomplete can of homemade sour cream in the refrigerator requiring disposal ... ... probably this is fate. I went to the oven. I will probably bungle the current in the cartoon.
SanechkaA
tuskarora I hope everything will work out and like it, the only thing is that they will not give excess juice in the pear cartoon?
Twist
Sanechka, the cake is super! Now I would love to eat a piece!
Usually pear baked goods are not favored in my family, but in this case, no one was left indifferent.
No doubt! They just love me, so I bookmark them.
SanechkaA
Marina, I really hope that you will bake a pie and you will like it as much as I do
Gala
Sanechka, delicious pie, pretty
I don’t get the current with sour cream in baked goods, I get a dense structure And I want pomp ...
The recipe attracted. Can take a chance, can there be a secret when working with sour cream? To surely work out. A ?
tuskarora
Jellied Pear Pie

This is a report type.
Baking in a cartoon Panasonic 18.time 65 + 20 min. However, the last 20 minutes. this is just a reassurance, because I drunk a lot of pears. Got up well, easy. The taste has not yet been tasted because it cools down. But the smell ........ I'm running with a plus sign.
SanechkaA
Galya, thank you, but I never have a sour cream biscuit as airy as charlotte, it is more porous and rich, with a real creamy taste, but I will not say that it is too heavy, I mix all the ingredients with an immersion blender, sift the flour and gently stir in with a spoon

tuskarora wow, how fast the pie looks super-duper and seems fluffier than in the oven, I hope it tastes like it
Sonadora
Sanechka, I can imagine what a fragrant cake! Thank you very much for the recipe, already in the tabs.
SanechkaA
Marina,
Natali06
Oh,Sanechka, overlooked such beauty! Sooooo nice pie! Sanya, do you have such a cake mold?
SanechkaA
Natasha, thanks, and the form is like this 🔗
Natali06
Quote: SanechkaA

and the form is like this 🔗
Got it already. Yesterday I was in the epicenter, I saw this. I realized that from your pie
Kotey
The cake is very dense. Sour cream in baked goods gives this density, I will not feel sorry for the products.

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