Upside-down pear pie
Recipe from Stefano Faita
Ingredients
6 Portions
200g flour
170g butter (cut into small cubes)
1 egg
2 tbsp milk
6 tbsp sugar
1kg pears (sliced)
Salt
Method
In a bowl, mix flour, 2 tbsp of sugar, a pinch of salt and 120g butter.
Work mixture with hands until it has a grainy texture.
Incorporate the egg and the milk and keep working it until it forms a ball of dough.
Wrap the dough in plastic wrap and let cool in the fridge for 1 hour.
Preheat the oven at 190C (375F).
In a 24cm pie mold, that may go on the stovetop and in the oven as well, melt the remaining butter before adding the remaining sugar.
Add pear slices just before it turns into caramel. Mix well and take mold off heat and set aside.
Roll out the ball of dough with a rolling pin, enough to cover all of the mold (make sure to cover the edges well).
Poke all around the dough with a fork. Bake in the oven for 30 to 35 minutes.
Let pie rest for 15 minutes before turning it over in a plate. Wait an additional 15 minutes before serving so that the topping has time to solidify.
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