French Pear Pie, also known as Tarte aux Poires, is a classic French dessert that is made with ripe pears and a flaky pastry crust. The pears are typically poached in a mixture of sugar, vanilla, and lemon juice before being arranged on top of a pastry crust and baked. Some variations also include the addition of almond cream or frangipane filling to the crust before adding the pears.
French Pear Pie, also known as Tarte aux Poires, is a classic French dessert that is made with ripe pears and a flaky pastry crust. The pears are typically poached in a mixture of sugar, vanilla, and lemon juice before being arranged on top of a pastry crust and baked. Some variations also include the addition of almond cream or frangipane filling to the crust before adding the pears.
Here’s a recipe for French Pear Pie:
Ingredients:
4 ripe pears
1 cup granulated sugar
1 vanilla bean, split and seeds scraped
1 lemon, juiced
1 recipe for pastry crust
1/4 cup almond cream or frangipane (optional)
1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 375°F (190°C).
Peel, core, and slice the pears.
In a saucepan, combine the sugar, vanilla bean seeds, and lemon juice. Add the pears and bring to a simmer over medium heat. Cook the pears for about 10 minutes, or until they are just tender. Remove the pears from the liquid and set them aside to cool.
Roll out the pastry crust and place it in a 9-inch pie dish. If using almond cream or frangipane, spread it over the crust.
Arrange the pear slices on top of the crust, and pour any remaining poaching liquid over the pears.
Roll out the second pie crust and place it on top of the pears. Use a knife or scissors to trim the edges of the crusts and press them together to seal the pie.
Use a brush to apply the beaten egg over the top of the crust.
Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 30 minutes before serving. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Bon appétit!
Note: you can adjust the amount of sugar according to your preference and you can also use canned pears or poached pears in light syrup.
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