Recipes
Pear and Wine Pie

Wine sauce and pears create a very spicy flavour! If you wish to surprise your guests, this is exactly what you need!

Pear and Wine Pie

Pastry

3 tablespoons of sugar

1 1/2 teaspoons of table salt

3 cups of flour

170 gr of butter of room temperature, cut in cubes

50 gr margarine of room temperature, cut in cubes

2 yolks

1 teaspoon of apple vinegar

Filling

3/4 cups of sugar

2 tablespoons of fresh rosemary, chopped fine

13/4  cups of red wine

30 gr of butter

5 teaspoons of corn starch

1/teaspoons of ground cinnamon

5 teaspoons of flour

1 teaspoon of vanilla

1/teaspoons of salt

1300 gr of pears, peeled and sliced

1 big egg

3 tablespoons of sugar

Directions to cook

Pastry

  1. Put (or mix by hand in a big bowl) sugar, salt and 3 cups of flour in a chopper. Add butter and margarine and mix (or mix by hands) until you receive large sandy mass. (Place the mass from the chopper into a big bowl).
  2. Beat yolks, vinegar and 1/2 cup of cold water in a bowl. Add half of the flour to the mass and beat it up with a fork. Then add the rest of the pastry and again beat up gently with a fork.
  3. Place the pastry onto the surface with flour, flatten it slightly and cut into 4 pieces. Place the pieces of pastry on one another and knead them. Repeat the process twice until the pastry becomes uniform. Then roll out the pastry into two discos of 3 cm thick. Put it in the refrigerator in plastic wrap for 1 hour. (You can prepare the pastry 2 days earlier and store in the fridge). 

Filling

  1. Bring 1.5 cups of wine, sugar and rosemary to a boil. Boil constantly stirring for 5-8 minutes untl 2/3 cup is left. 
  2. Pour through a colander into a small bowl and add butter. Remember to constantly stir to make a uniform syrup.
  3. Beat up starch, cinnamon, 5 tablespoons of flour and remaining 1/4 cup of wine in a small saucepan and put on a medium flame. Stir constantly and cook for about 1 minute until it thickens. Slowly add syrup, vanilla and salt. Let it cool for about 30 minutes. 
  4. Place the baking tray on the third bottom shelf and heat up to 190 0C.
  5. Put pears and wine sauce in a big bowl. 
  6. Take the pastry out of the refrigerator. Roll out one disco with 35 cm in diameter (for a 22 cm diameter baking case). Put the pastry into the baking case, wait until it spreads well. Cut extra edges. Put the filling onto the pastry and place it for a while into the refrigerator. 
  7. Meanwhile, roll out the second disco with 35 cm in diameter and cut it with a sharp knife into 2 cm wide stripes.
  8. Take out the cake and put 60 stripes (approximately 2 cm in between) and put the remaining 6 stripes diagonally.
  9. Apply beaten eggs to the edges and stick the stripes to the edge. Cut off extra pastry and fold the egdes to stick well. With a brush apply beaten eggs, sprinkle sugar and place into the freezer for 15 minutes. 
  10. Place the cake into the oven and bake for 30 minutes. Turn it round and reduce the flame to 180 0C. If the edges become too brown, cover the cake with foil. Bake for another 60-75 minutes. Then move the cake on the grate and wait for about 4 hours to cool before cutting.