Summary

Ingredients

• 250 g flour
• 1 tablespoon sugar
• 150 g butter
• 1 egg yolk
• 2 tablespoon water, cold
• Fat for the shape
• 4 pear (s), ripe
• 200 g cranberries (lass)
• 2 egg (s)
• 50 g cane suar

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Instructions

1. Make a shortcrust pastry from flour, sugar, butter, egg yolk and cold water and refrigerate for 30 minutes.
2. Then grease a pie pan and press the dough into it without leaving holes and pulling up an edge. Line with parchment paper or baking paper, fill in pulses for blind baking, i.e. dry lentils or peas, and place in the oven for 30 minutes at 200 degrees. (Note the empirical values of your own furnace!)
3. In the meantime, halve the pears and cut out the core. Dip briefly in salt water. Mix the eggs and sugar.
4. After the 15 minutes, take the pie out of the oven, remove the legumes and the paper and place the pear halves on the dough, fill each with 1 tablespoon of cranberries and finally pour the egg cream into the mold. Then bake the pie in the oven again for 30 minutes at 200 degrees top and bottom heat (note the empirical values of your own oven!) And serve as warm as possible.