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May 14, 2022
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Apple-pear pie, where even the dough is like cream

Apple-pear pie, where even the dough is like cream

This is a classic French cuisine pie called “Invisible”. This name is given to him because the dough in the process of preparation becomes indistinguishable from the cream. This is just the apotheosis of tenderness!

Apple-Pear Pie: Recipe

Here’s what you’ll need:

  • apples and pears – 800 g;
  • milk – 100 g;
  • melted butter – 30 g;
  • flour – 70 g;
  • baking powder – 1 tsp;
  • eggs – 2 pcs.;
  • sugar – 50 g;
  • vanilla sugar – 10 g;
  • salt – 1 pinch.

For streusel:

  • flour – 80 g;
  • sugar – 30 g;
  • vanilla sugar – 10 g;
  • butter – 40 g;
  • salt – 1 pinch.

Cooking:

  1. Beat eggs with sugar, vanilla sugar and a pinch of salt. Add milk, butter, flour and baking powder.
  2. Peel and peel apples and pears. Cut into very thin slices.
  3. Grease a mold with butter and line with parchment paper. You can take a round, square or rectangular shape.
  4. Dip the slices into the dough so that each slice is covered with dough on all sides.
  5. Put the apples and pears in a mold, pour the remaining dough on top. Bake for 30 minutes at 180-190°C.
  6. For the streusel, combine flour, sugar, vanilla sugar and salt, and rub into crumbs. Sprinkle the cake with this crumb, bake for another 20 minutes.
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