Pear pie with cranberries

Ingredients for 12 servings:

• 250 g flour
• 1 tbsp sugar
• 150 g butter
• 1 egg yolk
• 2 tbsp water, cold
• Fat for the mold
• 4 pear(s), ripe
• 200 g cranberries (jar)
• 2 eggs
• 50 g cane sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Make a shortcrust pastry from flour, sugar, butter, egg yolks, and cold water and chill for 30 minutes. Then grease a pie dish and press the pastry into the dish, taking care not to create any holes and forming a raised edge. Line the dish with parchment paper or baking paper, fill it with pulses for blind baking, i.e., dried lentils or peas, and place it in the oven at 200 degrees Celsius (convection oven) for 30 minutes. (Check your oven’s temperature!) In the meantime, halve the pears and remove the cores. Briefly dip them in salted water. Whisk together the eggs and sugar. After 15 minutes, remove the pie from the oven, remove the pulses and paper, and place the pear halves on the pastry. Fill each with 1 tablespoon of cranberries. Finally, pour the custard into the dish. Then bake the pie for another 30 minutes at 200 degrees Celsius (convection oven) (check your oven’s temperature!) and serve while still warm, if possible.