Name: Pear Meringue Pie
Total time: 1 h
Yield: 8 Servings
Ingredients: Butter: ⅓ cup (100 g); Sour Cream: ⅓ cup (70 g); Wheat Flour: 1 ⅓ cups (170 g); Baking Powder: 1 tsp; Pears: 1 lb (500 g); Butter: ⅔ cup (150 g); Wheat Flour: ½ cup (50 g); Lemon Juice: 1 tsp; Sugar: ¾ cup (150 g); Vanilla Sugar: 1 ¼ tbsp; Egg Whites: 3; Powdered Sugar: 3 tbsp

Ingredients

Crust

Butter – ⅓ cup (100 g)

Sour Cream – ⅓ cup (70 g)

Wheat Flour – 1 ⅓ cups (170 g)

Baking Powder – 1 tsp

Filling

Pears – 1 lb (500 g)

Butter – ⅔ cup (150 g)

Wheat Flour – ½ cup (50 g)

Lemon Juice – 1 tsp

Sugar – ¾ cup (150 g)

Vanilla Sugar – 1 ¼ tbsp

Meringue

Egg Whites – 3

Powdered Sugar – 3 tbsp

Recipe

Shall we bake a pie? Not some ordinary, but with pears and a meringue topping, more tender than tenderness itself. Just imagine: morning, you are pouring fragrant tea into cups, and there it is on the plate — delicious pear pie! We imagine the morning because it’s better to cook this pastry in the evening, as the pie should be kept in the refrigerator for some time. But we’ll come back to that a bit later.

Although the pie is made in several stages, the recipe should not cause any difficulties, since everything is extremely simple. Use hard varieties of pears for the pie so that the slices in the filling retain their shape and do not turn into puree. During meringue preparation, gradually add powdered sugar to egg whites while whipping the mixture.

Steps

1 Done	Crust Knead the dough, whisking sour cream with ⅓ cup (100 g) of butter until smooth, and then combine with 1 ⅓ cup (170 g) of flour sifted with baking powder. Leave on for 30 minutes, it’s even better to put it in the refrigerator.
2 Done	Line the bottom of a 9-inch (22 cm) springform pan with parchment paper. Spread the dough onto a pan, forming quite high sides.
3 Done	Filling Peel and core the pears, cut into slices, pour with lemon juice so they won’t darken, mix. Place in the pan with the dough.
4 Done	Cream the rest of the butter in a bowl with regular and vanilla sugar, put on a low heat and bring to a boil, constantly stirring. As soon as the mixture boils, add the remaining ½ cup (50 g) of flour and mix thoroughly so that there are no lumps.
5 Done	Coat the pears with an even layer of the hot mixture. Immediately put the cake in the oven to cook for 20–25 minutes at a temperature of 350 °F (180 °C).
6 Done	Meringue While the pie is baking, make a meringue. Beat egg whites with powdered sugar until the stiff peaks.
7 Done	Remove the pie from the oven, put the beaten egg whites on it, smooth the surface out and return the dessert to the oven for another 15 minutes, but at 280 °F (140 °C). As soon as a beautiful caramel crust appears on the surface, take it out.

To prevent the pear filling from leaking, let the pie cool in the pan and then refrigerate for a couple of hours. The filling will harden, and the pie will look gorgeous on the cut. This wonderful recipe is worth sharing!

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