Ingredients:
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Shortcrust dough 220 g Nomix gluten-free flour 30 g fine corn flour 70 g butter 70 g powdered sugar 70 g milled nuts 55-60 g milk 1 whipped egg - 2/3 used in dough and 1/3 for brushing at the end 4 g baking powder grated lemon peel |
Fruit filling 3 large pears 1 packet vanilla sugar spices: 5 cloves, 1/3 TSP ground star anise, 1/3 TSP ground cinnamon 1 TBSP butter 2-3 TSP lemon juice
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How to prepare:
Mix all the dry ingredients, including the baking powder, in a bowl, add the egg, melted butter and milk. Knead and let stand in cold.
You can choose if you want to peel the pears, but cut them into smaller pieces. Pour about 1-2 TBSP of water into a pot, add the spices and sugar and boil for a while. Add the pears, 2-3 TSP of lemon juice and stew all together shortly. You can mix a TSP of butter into the hot pears. Choose the spices to you liking. You can remove the cloves when filling the pie.
Roll the matured dough flat (about 3-4 mm) and cut out the desired number of stars for the top decoration. Bind the rest of the dough again and roll into the form size. Create the pie base. If the pears are too juicy, blind bake the dough at this point.
Prick the pie base using a fork and bake for about 10 minutes in a preheated oven at 170 °C. Take out and fill with the pears. Or you can fill the dough raw and bake all together. Place the decorative stars on the surface having smeared them with whipped egg before baking (see 1/3 egg for brushing). The total time of baking should be around 30 minutes.
Tip: You can add a handful of raisins into the filling having dipped them in rum or a dessert wine for a couple of hours.
