2020-08-13 / test@t

Pie with pears and dried prunes with sour cream filling

Juicy pears, sweetish prunes, delicate sour cream filling with a delicate vanilla-creamy taste and soft shortcrust-curd dough ... I especially like the pie according to this recipe chilled the next day after baking.

Ingredients

1 medium egg (weighing about 68 g.)
thick sour cream 18-20% fat 100 gr.
granulated sugar 35 gr.
corn starch 10 gr.
natural or artificial vanilla sugar 1 tsp.
pears (ripe, aromatic, with a uniform texture, without "grains") 5 small (total weight of about 520 gr.)
juice of about ½ a small lemon
dried prunes (fleshy) 70 gr.
cornstarch for dusting a layer of dough about 1 tbsp. flat spoons
butter 82.5% fat 150 gr.
granulated sugar 100 gr.
cottage cheese 12-18% fat 150 gr.
1 medium egg (weighing about 68 g.)
wheat flour of the highest grade 315 gr.
whole grain wheat flour of fine grinding 40 gr.
baking powder 1 teaspoon flat
natural or artificial vanilla sugar 1 tsp.

STEP-BY-STEP COOKING RECIPE

Step 1

Remove the butter from the refrigerator in advance (1.5-2 hours before cooking the cake) to soften it, or soften it in the microwave just before cooking.

Step 2

Turn on and preheat the oven to 3.5 (180 ° C). At this time, line a small aluminum baking sheet (17.5 × 27.5 cm, 4 cm high, or any other similar area, but with sufficiently high sides) line (with a margin) non-stick baking paper. Wrap your hands well around the bottom of the baking sheet, set the baking sheet aside.

Step 3

Measure out in separate containers the amount of granulated sugar (adding vanilla sugar to it) and wheat flour with baking powder, according to the recipe.

Step 4

Start making the dough. In a large container with a volume of about 3.5 liters, beat the soft butter with sugar and vanilla sugar with a mixer with ordinary whisks until whitening for 3 minutes, then add the egg to it and beat again until a creamy mass is obtained.

Step 5

Put cottage cheese to the mixture, mix until smooth on medium mixer speed.

Step 6

Sift to other ingredients through a 70 g fine sieve. from the previously measured amount of wheat flour with baking powder and stir in with a mixer at low speed. Then change the usual mixer beaters to the beaters for yeast dough (picking off the dough that has adhered to them from the first and returning it to the bowl) and add another 200 gr into the dough in two stages. from previously measured wheat flour, also sifting it through a sieve and stirring each time with a mixer until smooth. After that, sift the remaining flour into a bowl, remove the remaining dough from the beaters and knead it with your hands so that it begins to lag behind them and the walls of the dishes. Form the dough into a ball.

Step 7

Remove the paper from the baking sheet, place it on the table and roll out the dough on it into a 23x32cm rectangle, occasionally trimming the layer with your hands. Transfer the dough and parchment back to the baking sheet and refrigerate, uncovered, until used.

Step 8

At this time, prepare fruits and dried fruits. Wash the pears, peel them, cut each in half, remove the seed pods and the remnants of the stalks. Cut the pulp into slices of medium thickness (too thin - I do not recommend it, because then the fruit may let too much juice during the baking process). Place the resulting pieces in a deep bowl, pour over the juice of ½ a small lemon and leave uncovered until use. First wash the prunes with warm water, then rinse with cold water, dry on a paper towel and cut each into 2-3 parts.

Step 9

Prepare the fill. To do this, in a large container with a volume of about 3.5 liters (freed from the dough), mix the egg and the required amount of sour cream, granulated sugar, vanilla sugar and starch with a mixer with ordinary whisks until smooth. Turn on the mixer at low speed (to avoid splashing ingredients), and then increase it.

Step 10

Remove the baking sheet with the dough from the refrigerator, evenly prick the layer with a fork, sprinkle about 1 tbsp. spoon without a slide of starch and spread it by hand over the entire surface of the bottom. Then evenly put the pears on the dough (without the juice released from them - it will not be needed in the recipe), between them - prunes and pour the filling prepared in step 9 on top. Slightly shake the baking sheet from side to side so that the pouring spreads over the entire surface of the layer, but does not overflow over the sides. It is also advisable to grease the protruding parts of pears and prune pieces with a small amount of pouring on top with a culinary brush or spoon, so that they dry out less during baking.

Step 11

Place the pie in the oven and bake at 3.5-3.8 (180-185 ° C) for about 35-40 minutes, or as recommended in your oven instructions for baking shortcrust pastry. In 20-25 minutes after the start of baking, you can turn the baking sheet upside down so that the pie blank heats up evenly. At the finished cake, the pouring surface should "grab" and become golden-glossy.

Step 12

Remove the finished cake from the oven and cool completely in the form, then you can serve it to the table, cutting it into portions with a sharp knife. However, it is highly advisable if you additionally chill the cake in the refrigerator before serving for at least 8 hours at a temperature of 0-6 ° C, closing the baking sheet with a completely cooled cake with plastic wrap and placing it in a clean plastic bag.

Step 13

The remains of the pie must be stored for up to 1-2 days in the refrigerator at a temperature of 0-6 ° C in the same baking sheet in which it was baked, additionally wrapping it in plastic wrap or putting it in a parchment in a clean plastic bag. Before serving, it is advisable to let it warm up at room temperature for about 15 minutes, so that its taste is maximally revealed and balanced.

Preparation time

25m

Cooking time

45m

Servings

Catalog