Russian Pear Crust Pie Recipe
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by Olga, on December 23, 2014

Cook Time: 60 min
Servings:

Ingredients:

Crust:
1 1/2 cup all purpose flour
2 table spoons sugar
pinch of salt
4 oz  unsalted butter
2 table spoons icy water

Filling:
2 cups of cut pears
1/2 cup sugar (or to taste)
2 table spoons of corn starch
2 table spoons of lemon juice

Topping:
1 cup of white flour
1/2 cup sugar
1/2 cup melted butter
1 table spoon of lemon zest

I’ve used slightly under-ripe pears and raisins for this pie. Cranberries or cherries may substitute the raisins very well. To make it even easier buy a refrigerated Pie Crust.

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To prepare a crust shell, use ingredients for crust: put flour on working surface, mix it with salt, add butter cutting it with a knife or two, until it becomes crumbs.

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Add water and mix well forming a ball.

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For the filling (use ingredients for filling): In a large bowl combine pears, sugar, lemon juice and corn starch. Toss gently to combine.

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Between two layers of wrapping plastic paper roll the dough into a circle in diameter of your baking form, leaving border around. I’ve used 9inch diameter form.

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Transfer the rolled dough to the baking form. Cut out excess of a dough around the form.

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In a separate bowl combine flour, sugar, butter and lemon zest to prepare crumbs for the topping.

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Spoon the filling nto the pastry shell. Sprinkle some raisins over.

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Top with the prepared crumbs.

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Bake in the oven at 350F for about 60 minutes or until bubbly and browny on top.

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Serve it with your favorit ice cream. I love Butter Pecan.

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