Wonderful pear pie - Underbar päronpaj

WONDERFUL PEAR PIE
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Serve this juicy pie with coffee or as a scrumptious dessert after dinner. It will be appreciated no matter when you choose to serve it.

1 pie, 14 pieces

Pie dough:

1 ¾ cups flour
pinch salt
1/3 cup sugar
3½ oz butter or margarine + some for the pan
1 egg yolk
fresh juice from ½ lemon
2 tablespoons semolina
1 ¾ oz flaked almonds

Filling:

3 pears
2 tablespoons liqueur, e.g. Amaretto
3 eggs
2/3 cups sugar
1 lb 8 oz Greek or Russian yogurt or Kesella
1/3 cup heavy cream
1 tablespoon potato starch
powdered sugar for decoration

Mix flour, salt and sugar for the pie dough. Add dabs of fat and the egg yolk, lemon juice (little by little) and knead to a dough. Grease a pan, diameter approx 11 inches, with fat and dress the pan with it and make a ¾ inch high edge all around. Sprinkle with semolina and flaked almonds on the bottom – it sucks up the pear juice so that the layer stays nice and dry.

Peel, core and cut the pears in wedges. Drizzle with lemon juice and liqueur. Heat the oven to 350F. Separate the egg yolks from the whites and beat the yolks with the sugar until fluffy. Blend in the yogurt. Beat the cream and the egg whites (separately) until stiff and turn it into the batter. Sift in the potato starch and beat everything together.

Distribute the pear wedges over the bottom and pour the crème on top. Bake for about 45 minutes in the oven. Let the pie cool slightly in the pan and then cool completely on a rack. Dust with powdered sugar.

Enjoy!

Bella