- Chilled butter - 1 1/4 Cups (1 cup in dough, 2 tablespoons in the filling)
- Rosemary - ~ 4 Teaspoons (1/2 tablespoon in dough, 3 teaspoon per filling)
- Sugar - 0,75 Glass (1/2 cup in dough, 3 tsp in spoonful)
- Salt - 1/2 Teaspoon
- Flour - 2,5 Cups
- Egg - 2 pieces
- Pears - 1 Kilogram
- Apples - 3 pieces
- Lemon Zest - 1 Teaspoon
- Lemon juice - 1 st. a spoon
- Sugar powder - 1 glass
- Vanilla - 1/2 Teaspoon
- Whole milk - 2 items. spoons
Finely chop the rosemary. Then put the sugar and rosemary salt in the bowl of the food processor and grind these ingredients for 30-60 seconds, cover the flour, turn the combine on for 20-30 seconds. Then add the diced oil to the bowl. The oil must be cooled (preferably in the freezer). We beat all the pulses (for 15 seconds) several times. In a separate bowl, beat two eggs with two tablespoons of water. Then add the mixture from the food processor and carefully mix everything with a fork. Perhaps you need to add some more water, so that better bonding takes place. Then knead it all with your hands. The dough should be soft and not stick to the hands. The resultant dough is divided into two unequal parts 1/3 and 2/3. The part of the dough that is smaller is wrapped in food film and sent to the refrigerator. Now use a large amount of flour, so that the dough does not stick to the table top and to the rolling pin. You can cover the dough with a food film and roll it to the desired shape of the bottom. However, the dough should be rolled out a little more, so that the edges remain (2-3 cm). Put the dough into a baking dish. We press the dough to the bottoms of the bottoms. Now put the dough aside and fill the pie filling. In a bowl, rub apples. Add to them sugar, zest, lemon juice, rosemary. Pears cut into quarters, cut out the core. Cut into cubes add to a bowl with apples. We mix everything thoroughly. All mixed well, evenly spread the filling on the dough. Cubes cut the oil and put it on top of the filling. Then we take out the smaller part of the dough, roll it out and cover it with the toppings, properly cover the edges. And we send the cake to bake in a preheated to 180 degree oven for about 40-45 minutes. The pie should be covered with a beautiful golden crust. While the cake is baked, we prepare the icing. We beat together milk, vanilla and powdered sugar. We take the pie, cool it for 10 minutes and then water the glaze. Cool it to the end, cut it and serve it to the table. Bon Appetit!
Servings: 8