Whole Pear and Cottage Cheese Pie

This whole pear and cottage cheese pie comes together in three layers: a shortcrust base with tall edges, cottage cheese with vanilla sugar, and whole pears covered in an airy yogurt batter. It bakes for about an hour at 180-200 °C, and in the slice each pear stands whole - a beautiful, refined homemade bake. I recommend making it.

Whole Pear and Cottage Cheese Pie

An elegant three-layer pie: a shortcrust base, cottage cheese with vanilla sugar, and whole pears under an airy yogurt batter.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Shortcrust

• 125 g margarine softened
• 2 cup flour plus as much as the dough will take
• 1 chicken egg
• 0.25 cup sugar
• 0.75 tsp baking powder

Airy Batter

• 120 ml yogurt
• 1 chicken egg
• 125 g sugar
• 125 g flour
• 5 g baking powder
• 40 ml vegetable oil
• salt pinch

Filling

• 200 g cottage cheese
• 1 sachet vanilla sugar
• pears whole, I use the Bera variety

Method

 

Shortcrust

1. Cut the softened margarine into cubes, add the egg and sugar, and whisk until smooth.
2. Stir in two cups of flour and the baking powder, and knead the dough. Add a little more flour if needed.
3. An 18 cm pan takes half of this dough - the other half can go in the freezer. Press the dough into the pan, shaping tall edges.

Assembly and Baking

1. Spread the cottage cheese over the dough and sprinkle the vanilla sugar on top. Arrange the washed pears, blossom ends removed, standing on top.
2. For the batter, whisk the egg with the sugar into a fluffy mass, add the yogurt and vegetable oil, and mix. Finally stir in the flour, baking powder and salt, mix again, and pour this batter over the pie.
   
3. Place the pie in an oven preheated to 180-200 °C and bake for about an hour.
4. Let the finished pie cool, slice and serve. Enjoy your meal!
   

Notes

This shortcrust makes enough for two 18 cm pans - it's convenient to freeze the other half. The pears aren't peeled or cut: they bake whole and look beautiful in the slice.

Tips

• The shortcrust makes about twice as much as you need for an 18 cm pan. I keep the other half in the freezer - it stores perfectly for the next pie.
• Use firm pears, I use the Bera variety. Just wash them and remove the blossom ends - no need to peel or cut, that's the whole point of this pie.
• Make the shortcrust edges nice and tall: there's a lot of batter, and it needs to stay inside.
• Add the flour to the dough by feel - two cups is the base, then add as much more as the dough will take.