Nr. 77

I cut the line of my collection with a recipe entry for the See you at the Fair contest [link]
I made something atmospheric, in the memories of garden evenings and grandma style pies you can notice my great love for orchards and tiny imperfect fruits what taste way better than their big, perfect supermarket "cousins"
I bought the fruits from the local marketplace from old ladies who came to sell their own garden-made fruits. Lovely!

For this spicy apple-pear pie you need:
12,5 dkg butter
25 dkg wheat
1/2 coffeespoon of salt
2 tbs of sugar
4-5 tbs of very cold water (or milk)

3 spicy red apples (4-5 if you don't use other fruits)
3-4 small green pears
2 tbs of crystal sugar
2 tbs of semolina
juice of half a small lemon
1/3 coffeespoon of ground cinammon
1/3 coffeespoon of ground cloves
1/4 coffeespoon of ground nutmeg
some butter for greasing the pan

Make the batter first. Cut the butter into small pieces and let it warm to room temperature. Put the wheat in a deep bowl, make a "hole" in the middle, pour the sugar, salt and butter there. Ground with your hand with fast moves and add water to make a semi-soft batter, what does not stick to your hands. It's important to work as fast as possible!
Make the batter, shape a ball from it, pack in aluminium folia or cover with kitchen towel and put in the fridge for an hour to rest.

Clean and peal the apples and pears, cut into 4 and take out the core, then cut into slices, sprincle with lemon juice to don't get brown.
Mix 2 tbs of sugar with the spices and season the fruits with this mixture and shake them.

Preheat the oven to gas mark 7 (around 200C).
On a floured surface roll the batter with a pin, to form a circle from it.
Line a circle cake shape with the batter, then pour semolina over the batter. (This is needed to take in the juice what will come out from the fruits during baking.)
Place the fruit slices over the batter, the sides of the pie you can decorate pushing back a bit with the help of a fork, what creates a lovely ornate texture.
Bake the pie for 25-30 minutes.
Serve hot or warm, with fresh mint leaves, or even vanilla ice cream, the softness of that will enhance the spiciness of the pie.

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