Pear Pie

Ingredients for 1 servings:

• 300 g flour
• 50 g sugar
• 100 g butter, cold
• 80 g vegetable fat, cold
• 5 tbsp water, cold
• 8 m.-large pear(s), ripe
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1 tsp cinnamon
• 1 pinch of anise
• 1 pinch of nutmeg
• 2 tbsp cornstarch
• some honey

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

no eggs, low sugar, low calories

Dough: In a bowl, mash the flour, sugar, and all of the fat with a fork until it forms a fine crumb. Add the ice water and mix with a fork until the dough holds together. Knead briefly by hand and refrigerate for 1 hour. (In the meantime, prepare the filling.) Then roll it out between plastic wrap and line a tart pan with the dough. About 1/3 should be left over for the lid. Filling: Peel and core the pears. Then mix with all the remaining ingredients and pour into the pastry-lined pan. Roll out the remaining dough between plastic wrap to form the lid, place it on the pan, and press firmly around the edges. Brush with honey and pierce the lid with a fork. Bake for about 10 minutes at 225°C (top and bottom heat), then reduce the heat to 180°C (350°F) and bake for another 40-45 minutes. Tastes best lukewarm. Tip: Overripe fruit is perfect for the pie, as it’s very sweet and requires less sugar. If the fruit isn’t particularly sweet, simply add a little more sugar to the filling.