Tsvetaevsky pear pie
Prepare the ingredients for the Tsvetaevsky pear pie. Wash the pears. Place the butter on the countertop beforehand—it should be soft.
Let's prepare the dough. In a large bowl, sift the flour with baking powder and add salt.
Place soft butter, add sour cream, sugar, beat in egg.
Knead a soft, non-stick dough. You may need to adjust the consistency by adding a little flour. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Let's prepare the filling. Place the sour cream in a bowl, add the sugar, beat in the egg, and add the flour.
Whisk the ingredients until smooth. The filling will have a consistency similar to low-fat sour cream.
Peel the pears, cut each pear in half, remove the seeds and cut each half into thin slices.
Remove the dough from the refrigerator and roll it out with a rolling pin into a round shape, the same size as the pan plus the height of the sides. Using a rolling pin, transfer the dough to the pan, lined with parchment paper. Line the pie crust with a 4-5 cm (1.5-2 inches) high side.
Place the pear slices in a circle, overlapping each other, on the bottom of the dough base.
Pour the filling in, spreading it evenly with a spoon.
Place the Tsvetaevsky pear pie in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes. Allow the pie to cool completely in the pan before slicing.
Tsvetaevsky pear pie has a crisp, shortbread crust and a delicate, soufflé-like filling with pear slices. Enjoy!
