Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/yablochno-grushevyj-pirog/Notes on ingredients:
Apples. For this pie, it is best to use sweet and sour apples with a fairly firm flesh that does not turn to puree when cooked – for example, Gloster, Granny Smith, and similar varieties. Sweeter Fuji and Golden apples are good in texture, but they will provide less flavor contrast due to the lack of acidity.
Pears. The pears should be ripe and tasty, but not overripe, otherwise, they will turn to puree when sautéed. The Conference variety is definitely a good choice.
Lemon. It serves two functions – it prevents the fruit flesh from darkening and adds a slight contrast due to its acidity.
Cinnamon. It nicely complements the apples and pears with its spicy note. If you don’t have cinnamon, it’s not a tragedy, although the pie will be more flavorful with it.
Almonds. The nuts for grinding should be raw. Roasted almonds release fat more quickly and abundantly when ground. You can use nuts with or without skins. In the first case, the pie's crumb will be darker, but it won't affect the taste.
If you have ready-made almond flour, you can simply replace the almonds 1:1 by weight.
Hazelnut flour or whole hazelnuts will also work here.
Sugar. For the dough, white refined sugar is more than enough. For the filling, you have two options: brown sugar, which will enhance the caramel note, and regular white sugar. Both options taste good, so the choice is yours.
Butter. For both the filling and the dough, it is better to use butter with a fat content of 80% or higher. The butter for the dough should be at room temperature, soft but not melted.
Eggs. The recipe is based on a medium egg weighing about 50-55 g without the shell. By labeling, this is C-1 or M. It’s better if the eggs are at room temperature before adding to the dough.
Flour. The recipe is based on standard high-grade flour with about 10 g of protein per 100 g of product. Weaker flour (so-called cake flour) will also work. Strong bread flour is reserved for other baking.
Milk. Added to balance the consistency. The fat content is not important. If necessary, you can replace milk with drinking yogurt or kefir. In this case, you will need to add a pinch of baking soda to the mixture.
Let's move on to the preparation.
Peel the apple and pear and remove the cores. Cut them into 1 cm cubes and sprinkle with the juice of half a lemon to prevent browning.
In a saucepan, melt the butter. Add the fruits, then add cinnamon and sugar. Cook, stirring, until the apples become soft. Turn off the heat.
Prepare the dough. In a large bowl, sift the flour with the baking powder. Add the ground almonds and mix.
In a separate small bowl, lightly beat the eggs with milk and vanilla essence using a fork.
Beat the butter with sugar until creamy.
Gradually add the flour and egg mixtures, thoroughly beating after each addition. Start and end with flour (part of flour – part of eggs – part of flour – part of eggs – part of flour).
Place the fruits in a greased baking dish.
Evenly distribute the dough on top.
Place the dish in a preheated oven at 180 degrees and bake for about 40 minutes until a dry matchstick comes out. Remove from the oven, turn it filling side up onto a rack, and let cool. Optionally, sprinkle with powdered sugar.
Cut into pieces and serve.
Enjoy your tea time!
This recipe for apple-pear pie has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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