Pie “Invisible” with Apples and Pears
by Editorial Staff
French pie “Invisible” with apples and pears, in which the maximum amount of filling and very little dough. Moreover, when baked, the dough becomes a delicate and aromatic vanilla cream. The pie is very simple to prepare, all ingredients are available. The cake is moist, juicy, and very aromatic!
Cook: 25 mins
Ingredients
- Fruits (apples and pears) – 800 g (unpeeled weight)
- For the test:
- Eggs – 2 pcs.
- Milk – 100 ml
- Butter (melted) – 30 g + for greasing the mold
- Wheat flour – 70 g
- Sugar – 50 g
- Vanilla sugar – 10 g
- Salt – 1 pinch
- Baking dough – 1 teaspoon
For Streusel:
- Wheat flour – 80 g
- Butter (soft) – 40 g
- Sugar – 30 g
- Vanilla sugar – 10 g
- Salt – 1 pinch
Directions
- Beat eggs with sugar, vanilla sugar, and salt with a mixer until “lightening”. Add milk, melted butter and mix with a mixer.
- Add baking powder to the sifted flour, mix and send to the egg-milk mixture. Mix gently with a mixer.
- Grease the form with butter, line with parchment. You can take a round, square, or rectangular shape. The size of my mold is 10×22 cm. Turn on the oven to heat it up to 190 degrees.
- Peel and core from pears and apples. (You can use only apples or only pears.) Cut the fruit into very thin slices.
- Dip the apple and pear slices into the dough one at a time so that they do not stick together. Mix well so that each slice is covered with dough on all sides.
- Arrange the fruit slices in a mold.
- Pour the remaining dough over the top. Shake the mold several times so that all the dough is well distributed inside. Bake the apple and pear pie for 30 minutes at 180-190 degrees (be guided by your oven).
- In the classic French recipe, the “invisible” pie is sprinkled with almond flakes on top, but I sprinkle with streusel. For Streusel, combine softened butter, sifted flour, sugar, salt, and vanilla sugar. Grind into crumbs first with a fork, then with your hands.
- After 30 minutes, sprinkle the cake with apples and pears with the resulting crumbs (I used a sieve, but this is not necessary, but this way the crumbs will be airy, finer, and even).
Bake the streusel pie for another 20 minutes at 190 degrees.
- Cool the finished “Invisible” pie with apples, pears, and streusel in the form for 15 minutes. Then remove the cake from the mold and leave for another 40 minutes. Be sure to give the cake this time to cool down so that it keeps its shape well.
- Cut the cooled pie into portions and taste.
Enjoy your meal!
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