Open pear pie

Ingredients

• 500 g shortcrust pastry
• 5 large pears, conference is better
• 1 st. l. lemon juice
• 50 g brown sugar
• cover
• 30 g almond flakes for garnish
• ice cream for serving
• nutmeg
• 140 g oatmeal
• 50 g flour
• 80 g almonds
• 100 g powdered sugar
• 140 g chilled butter
• 3 art. l. sugar syrup or liquid honey
• salt

Cooking

Step 1

Roll out the dough into a round layer 5-7 mm thick. Transfer it to a 22 cm round springform pan lined with parchment paper. Form the sides. If there is excess dough, cut it off. Make ten holes with a fork.

Step 2

Pour dry beans into a mold with a layer of 1.5-2 cm. Bake in the oven at 180 ° C, 15-20 minutes. Carefully remove, remove the beans and paper, and return to the oven for another 7-10 minutes.

Step 3

During this time, peel the pears, cut into 4 parts, remove the core. Cut into medium cubes. Transfer to a bowl and drizzle with lemon juice. Add half the sugar and spices. Leave until use.

Step 4

For topping, mix oatmeal, flour, 40 g finely chopped almonds, powdered sugar and salt. Add oil grated on a coarse grater. Quickly mix the mixture with your hands until medium crumbs. Add syrup or honey, stir.

Step 5

Sprinkle the dough base evenly with the remaining finely chopped almonds. Put the pears on top - topping. Pears must be completely closed. Sprinkle with almond flakes and remaining sugar. Bake at 200°C for 20-30 minutes. Remove the mold from the oven and let cool slightly. Take the cake out of the mold. Serve with ice cream.