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Adjust Servings:
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

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Pear Meringue Pie

Pear Meringue Pie

  • Vegetarian
  • 60 min
  • Serves 8
  • Medium


  • Crust

  • Filling

  • Meringue



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.




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.


Line the bottom of a 9-inch (22 cm) springform pan with parchment paper. Spread the dough onto a pan, forming quite high sides.



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.


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.


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).



While the pie is baking, make a meringue. Beat egg whites with powdered sugar until the stiff peaks.


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!


Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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