Vegan Jellied Pie with Pears and Almonds

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

A slightly refined version of a charlotte. It is one of the best examples of vegan dough—it is fluffy, light, and easily absorbs the filling. Importantly, baking a jellied pie is much simpler and quicker than any other: this type of dough doesn’t require resting or proofing. Eggs are also unnecessary, as vegetable oil takes on the role of fat. For an even more festive appearance, in addition to almond flakes and coarsely chopped pears, you can also mix in some ground dried apricots—this will give the pie a pleasant orange hue and a subtle apricot aroma.

Ingredients

Sugar - 8.8 oz
Salt - 0.1 oz
Wheat Flour - 14.1 oz
Baking Powder - 2 spoons
Vegetable Oil - 3 fl oz
Pears - 3 pieces
Lemon - 1 piece
Chopped almonds - 2.5 oz
Vanilla extract - ½ spoons
Powdered Sugar - 2.6 oz

Step by Step guide

Step 1

Grate the zest of the lemon using a fine grater, then squeeze out the juice.

Step 2

In 250 ml of water, dissolve the sugar and salt, add 1 tablespoon of lemon juice and vegetable oil, and a drop of vanilla extract; mix well.

Step 3

Mix the flour with the baking powder, sift it into the resulting mixture, and stir until well combined.

Step 4

Peel the pears and remove the core.

Step 5

Cut the pears into 2 cm cubes.

Step 6

Fold the pears, almond flakes, and lemon zest into the batter.

Step 7

Pour the batter into a baking pan. Bake the pie in a preheated oven at 356°F for about 1 hour. Check for doneness with a toothpick: if it comes out dry, the pie is done.

Step 8

Remove the pie from the oven and let it cool.

Step 9

Prepare the glaze. Mix the powdered sugar with 2 tablespoons of lemon juice vigorously until the sugar is completely dissolved. There is no need to prepare the glaze in advance, as it will become too runny if left to sit.