Pear Sponge Pie

About Pear Sponge Pie

Ingredients

• Red USA pear 1
• Green USA pear 1
• Sponge cake, crumbled ½
• Refined flour ⅓ cup + for dusting
• Fresh yeast 1 tbsp
• Castor sugar A pinch + ⅓ cup + 2 tbsps
• Salt to taste
• Butter 30 gms + for greasing and brushing
• Cinnamon powder ½ tsp
• Icing sugar as required

How to Make Pear Sponge Pie (Stepwise Photos)

Method

1. Take fresh yeast in a small bowl. Add a pinch of castor sugar and 2 tbsps of warm water, mix and set aside to activate.
2. Sieve flour into a mixing bowl, add salt and ⅓ cup castor sugar and mix. Make a well in the center, add activated yeast and mix well. Add some warm water and knead into a soft dough.
3. Dust some flour in another bowl and transfer the dough. Cover with cling film and prove for 10-15 minutes.
4. Discard stem and bottom of both the pears and cut into small pieces.
5. Heat a non-stick pan, add pears, 2 tbsps castor sugar and cinnamon powder, mix and cook till sugar melts and the mixture thickens. Remove from heat and cool.
6. Grease a round baking tin with some butter and dust with some flour.
7. Dust the worktop with some flour, transfer proven dough and knock back to release air. Put 30 grams butter and knead into a soft dough. Dust some flour and knead again.
8. Dust the worktop with some flour, set aside small portion of dough.
9. Roll the remaining dough to a thick sheet. Line the greased tin with the sheet, covering the edges as well.
10. Add crumbled cake to pear mixture and mix well. Put the mixture into lined baking tin and level it out.
11. Dust the worktop with some flour and roll out the reserved dough to a thick sheet. Place the sheet on top of pear mixture, covering it.
12. Preheat oven at 180°C.
13. Cut the excess dough from the tin with a knife and lightly press the edges to seal. Set aside to prove for 10-15 minutes.
14. Keep the baking tin on a baking tray, place the baking tray in the preheated oven and bake for 15-20 minutes.
15. Remove from oven, brush some butter on top and cool. Demould and transfer the pie onto a serving platter.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps