Rustic apple, pear & spice pie

Want to share a little bit of autumn with you :) Enjoy this very special atmosphere, cozy, warm, with the sweet scents of spices... I really enjoyed making this rustic apple pear & spice pie. First of all, because it perfumed the whole kitchen incredibly! Then, because it is very simple to make, more than classic tarts with their dough to be pressed into the mold. For rustic tarts, no need to seek perfection. It is even its imperfect character that we like! Here you will just have to fold the dough over the fruit, and that's it.

In terms of flavors, I set my sights on two autumn fruits par excellence: apple and pear. I chose them rather firm to prevent them from falling apart during cooking. You will see that with this quantity of cut fruit, you may have a little left, enough to prepare a simple compote... But we know that simplicity in cooking is often the best, right? I can't forget to mention the spices, which have a very nice place in the recipe: cinnamon is my guilty pleasure this season, I would really like to sprinkle it a little everywhere! Here it works wonders...

I hope you like this recipe, and that it will also transport you to this world of forest walks, warm hues and spicy delicacies...

Rustic apple, pear & spice pie

5 on 2 votes

Fall flavors at dessert time ...

Amount : 6

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Prepare in advance 30 minutes min

Cook time 40 minutes min

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Ingredients 

• 250 g all-purpose flour
• 3/4 this salt
• 1 tbsp brown sugar
• 200 g unsalted butter
• 75 ml cold water
• +
• 2 apples
• 3 pears
• 1 lemon
• 30 g light brown sugar
• 1 cs flour
• 1 tsp cinnamon
• 1 tsp 4 spice mixture
• +
• 2 cs water
• 30 g light brown sugar
• 1 cs cinnamon

Prepare in advance 

• Make the dough: mix the flour, salt, brown sugar and butter to obtain a sandy mixture. Gradually add water to form a ball of dough. Wrap in cling film and place in the refrigerator for 30 minutes.
• Preheat the oven to 200 ° traditional heat.
• Prepare the fruits: peel and seed the fruits. Cut into slices neither too thin nor too thick and mix in a bowl with the lemon juice, flour, brown sugar and spices.
• Roll the dough on the floured work surface to give it a rounded shape. Arrange the fruits against each other, leaving a margin of about 3-4cm all around. Fold the edges of the unstuffed dough inwards, covering the fruit a little bit.
• Mix the water and the brown sugar then coat with a brush on the edges of the dough (so that it is golden brown) as well as on the fruits. Sprinkle with cinnamon and bake for about 40 minutes (to be watched).

Notes

The tart can be eaten on its own or with a little whipped cream, ice cream or salted butter caramel ...

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