Medium pears, peeled, halved, cored and soaked in lemon water 3
Refined flour (maida) 200 gms
Butter 100 gms + 5 tbsps
Egg whites 1
Castor sugar 150 gms
Ginger, finely chopped ½ tsp
Cinnamon powder ½ tsp
Take refined flour in a
bowl, add 100 gms butter and rub with your fingertips till the mixture resembles breadcrumbs.
Add 2 tbsps water
and egg and knead to a smooth dough. Cover it with cling foil and keep in the refrigerator for 20 minutes.
Preheat oven to 200ºC.
While dough is in the
refrigerator, melt 5 tbsps butter in a non-stick pan. Add sugar and mix till sugar turns brown and caramelizes. Add ginger and cinnamon powder and mix.
Add 2 tsps water to
stop sugar from caramelizing further. Add pears and mix gently so that they well coated with the caramel. Cover and cook for 5 minutes or till pears are soft.
Remove the dough
from the fridge and keep it on a plastic sheet so that it is easy to transfer it into a pie dish once it is rolled out. Roll the dough to a size bigger than the baking dish so that the sides can be completely covered on the inside. Put the rolled out dough into the pie dish and press gently.
Arrange the pears on
the pie dough and pour the caramel on top. Shape the edges of the dough by making small pleats.
Place the baking dish
in the preheated oven and bake for 20 minutes.
Bring the baking dish
out and cool slightly. cut into wedges and serve hot.