Covered Pear Pie

For the pear cake, briefly heat the rum and raisins in a purederl and allow to swell.

For the dough, knead the cold butter with the flour, birch sugar and coconut blossom sugar, eggs, lemon zest and vanilla extract.

To do this, it is best to use a food processor, which is good for creating crumbs. Place crumbs on countertop and quickly knead into a dough. Divide the dough into two halves.

Grease a pure about 30 x 40 cm. Roll out one half of the dough on flour and place it in the pan, pulling the bottom up a little at the edges. Place the pan in the refrigerator.

For the cake top, also roll out the second half of the dough and cut it to size. Place on a board and refrigerate as well.

Peel the pears and cut them into slices about 4 mm thick. Mix with the lemon juice and the raisins. Bring to the boil very briefly in a saucepan without additional water.

When the pears are sour, add a little sugar. Bake purely with the cake base in a preheated oven at about 180 degrees for about 15 min light.

Quickly spread the pear filling on the hot pastry base and cover with the pastry lid. Prick the pastry lid several times with a fork.

Brush with beaten egg, put back into the oven and bake for about 20 to 25 minutes.

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