Description
The best recipe to do for a dinner invitation when do you want something sweet at the end but not so overpowering that nobody will eat it after a full dinner.
Ingredients
Scale
1 pate brisee dough**
1.5 kg of apples
1.5 kg of pears
1/2 cup of sugar
1 tablespoon cinnamon
1 tablespoon flour
Crumble:
1/2 cup of unsalted butter, cold and diced
1/2 cup of flour
1/2 of oats
1/2 cup of sugar
Instructions
- Prepare: Peeled the apples and pears and slice them finely. Put them in a glass container that is microwave proof and cook them for 4 minutes or more until they are a little bit tender. You help them cook a little more, so you don’t have to overcook the base to achieve a delicate pie. If you are looking for a crispier feel for the fruits, just put them raw into the pie crust. I usually cook them in two batches, one for the apple and the other for the pears, because sometimes the pears are more tender and cook them a minute less than the apples.
- Let them drain all the juices for a couple of minutes, which will also help not have a soggy base. When they have drained all the liquids, put them in a bowl and add the sugar, cinnamon and flour. Mix them well. Set aside.
- Preheat the oven at 180°C.
- Mix the crumble ingredients with your hands. It would be best if you caressed it between your hands to destroy the butter cubes and mix it with the other elements to achieve a coarse meal texture. Set aside.
- Roll your pre-made dough on a floured surface. Roll it with your roller pin until you achieve the thickness of your preference. I usually go to 2-3mm thick. Place it over your pie tart, push the dough into the sides, and discard all the excess dough.
- Put the apple and pear mixture over the pie crust and finish it, sprinkling the crumble over it. Bake it for 35-40 minutes or until the crumble is golden. Enjoy it like this or with a scoop of vanilla ice cream.
Notes
**Check the recipe for the pate brisee base https://cangurocriollo.com/lemon-meringue-pie/
Keywords: Pear and Apple Crumble Pie