- 300 gram all-purpose flour
- 1 egg
- 125 gram cold butter + extra for coating
- 80 gram sugar + 1 tablespoon extra
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground star anise and/or cardamom
- 400 ml heavy cream
- poached pears (store-bought or make your own e.g. this recipe)
- dark chocolate shavings for garnish
Kitchen equipment needed
- pie form (24 cm – 9,5 inch)
- standmixer or knead the dough by hand
- cling film
- silicone kitchen brush
- parchment paper
- blind baking beans
Preparation — 10 minutes + waiting time
Start preparing the pie crust. COMBINE the flour, 1/2 teaspoon of cinnamon, salt, 1/2 teaspoon star anise or cardamom and 80 grams of sugar. CUT the cold butter into cubes and add it one by one to the flour mix. The dough will look crumbled. ADD 1 egg and keep on kneading until a dough ball forms. WRAP the dough in cling film and place in the refrigerator for about an hour.
COAT the pie form with butter using the silicone kitchen brush. PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.
Finishing the poached pear and cinnamon pie — 30 minutes
DUST the work surface with flour and roll out the dough using the rolling-pin. TRANSFER the dough to the pie form and evenly divide the dough into the form. The dough is very soft, so it’s possible it will break during the transfer. That’s okay, just press it with your fingers into the form. PLACE a piece of parchment paper on top of the pie crust and fill it with blind baking beans. BAKE the pie crust in the oven for about 10 minutes. REMOVE the blind baking beans and parchment paper en bake the pie crust about 5 minutes more, until beautifully golden brown. Let it cool off completely.
WHIP up the heavy cream with about a tablespoon of sugar and about 1/2 a teaspoon of ground cinnamon. DIVIDE the whipped cinnamon cream over the pie crust. DIVIDE the poached pears into quarters and divide them over the whipped cream. Finish the pie with dark chocolate shavings, serve immediately and enjoy!