- 300 g pastry
- 6 Martin Sec pears
- half a bottle of Barolo
- 4 spoons of sugar
- cinnamon sticks
- some cloves
- 300 g white flour
- 200 g yellow flour
- 250 g butter
- 200 g sugar
- one grated lemon peel
- one dose of vanilla
- one dose of leaven
- 3 eggs
Peel the pears, take the core away and cut the fruits in four pieces each.
Put them in a pot with the wine Barolo, the sugar and the cinnamon: cook them with a lid on the pot on a slow fire, keeping them under control.
Put the pastry on the bottom and the edges of a mould, keeping some aside for to cover the pie.
Let the cooked pears cool and put them on the pastry in the mould, then cover them with the remaining pastry.
Cook them for forty minutes in the oven (160°C). Serve tepid with the sauce remaining in the pot where the pears heve been prepared, adding some sugar if necessary.
Knead all the ingredients together.
Cut the butter in little pieces before adding it to the mix.
The pastry must be compact and soft at the same time. Leave it for ten minutes then with a rolling-pin make it thin.
Put it on the bottom and borders of a mould, then on the pears.
Make some holes in the top layer of pastry with a fork.