家里用剩的泡芙皮从新年放到现在，不想随便做个沙甸鱼泡芙，也不想做普通的苹果派。想到最近爱上青色的啤梨，冰箱里满是它的踪迹，就拿两颗来做派吧！
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材料：
泡芙皮 1大片
啤梨 2粒
柠檬皮屑 1/2茶匙
柠檬汁 1大匙
姜汁 1大匙
黄糖 1大匙
肉桂粉 1/3茶匙
面粉 1/2大匙
香草精 1/2茶匙
牛油 1茶匙 （室温中溶化）
做法：
- 烤箱预热到190度。
- 泡芙皮解冻后，铺在派模上压紧，然后把多余的泡芙皮切掉。
- 用叉子在泡芙皮上刺上满满的小洞，以防派皮在烘焙的过程中隆起。
- 把梨子洗净，切成薄片，和柠檬皮屑、柠檬汁、姜汁、黄糖、肉桂粉、面粉和香草精混合一起。
- 把混合好的梨子薄片整齐地排在派模中。
- 把溶化了的牛油轻轻扫在梨子片上。
- 放入烤箱中烤35分钟。
小贴士：
- 选购啤梨的时候，可以选一些比较生，肉身带脆的，如果太熟变软的话，很容易在切成薄片和其他材料混合的时候弄断。
- 喜欢派皮厚一点的朋友可以直接铺上两层派皮于派模上。
Ingredients:
Puff pastry 1pc
Green pear 2pcs
Lemon zest 1/2tsp
Lemon juice 1tbsp
Ginger juice 1tbsp
Brown sugar 1tbsp
Cinnamon powder 1/3tsp
Flour 1/2tbsp
Vanilla extract 1/2tsp
Butter 1tsp (Soften at room temperature)
Method:
- Preheat oven to 190 deg C.
- Defrost puff pastry and press tightly onto pie mould, trim off the excessive pastry.
- Use a fork to make some small holes on the pastry.
- Clean the pears and cut into thin slices, mix with lemon zest, lemon juice, ginger juice, brown sugar, cinnamon powder, flour and vanilla.
- Arrange the pear slices on the pastry.
- Brush some soften butter on top of the pear slices.
- Bake in preheated oven for 35 minutes.
Tips:
- Choose pears that are not fully ripe and not too soft, so that the pear slices will not break easily when mixing with other ingredients.
- Use 2 layers of puff pastry if you prefer thicker base.
By 阿七
This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids)and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).
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感謝 ZapPaLang 提供以上資料
ZapPaLang的網誌: http://zap-pa-lang.blogspot.hk/
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