Pear pie

By admin
23 August 2013

Elma Labuschagne of Kloofsig, Centurion, serves this yummy pie with cream.

Makes 1 large pie (serves 8-10) Preparation time: 10 min Baking time: 30-40 min

  • 250 ml (1 c) sugar
  • 10 ml (2 t) bicarbonate of soda
  • a pinch of salt
  • 500 ml (2 c) cake flour
  • 2 large eggs
  • 10 ml (2 t) vanilla essence
  • 125 ml (½ c) oil
  • 1 can (825 g) pears, drained but reserve the juice
  • 125 ml (½ c) full-cream milk
  • icing sugar
Preheat the oven to 180 °C. Grease a pie dish or a 25 x 35 x 4 cm roasting tin.
  1. Mix the dry ingredients.
  2. Mix the eggs, vanilla essence and oil with the pear juice.
  3. Mix everything together and pour the batter into the prepared dish or tin.
  4. Arrange the pear halves, hollow side facing down, evenly over the batter.
  5. Bake for 30-40 minutes or until a testing skewer comes out clean.
  6. Prick the tart all over with a fork as soon as it comes out of the oven and pour over the milk.
  7. Dust with a little icing sugar and serve lukewarm or cold with whipped cream.

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