Biscoff pear pie
Biscoff pear pie is an easy cake with surprising ingredients. The pear gives it a sense of autumn. It combines perfectly with the Belgian biscoff.
Equipment
- cake form 25cm.
Ingredients
Dough
- 250 gram all purpose flour
- 125 gram butter
- 75 gram icing sugar
- 1 egg
- salt
- 30 ml cold water
Filling
- 140 gram crushed Lotus Biscoff cookies
- 200 ml heavy cream
- 2 eggs
- 4 pears
Instructions
Dough
- Mix the flour, butter, icing sugar, the egg, the salt and the cold water to a consistent dough.
- Put the dough in the refrigerator for 1 hour.
- grease a cake form of 25 cm with butter.
- After one hour, take out the dough of the refrigerator and roll it out on a surface covered with flour.
- Put the dough in the cake form. Prick the bottom of the cake with a fork.
Filling
- Mix the crushed biscoff cookies with the eggs and the heavy cream.
- Peel the pears and cut the parts into slices.
- Pour the filling over the dough and place the sliced pear pieces into the filling.
Baking
- Preheat the oven at 180 °C.
- Bake the cake for 35 minutes in the oven.
Notes
you may also add some cinnamon to the filling, which will add to the delicious taste. But in this version I kept it pure with pears and biscoff.
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