Yesterday I shared a cake with you, today we continue with this vanilla cream pie. The pie is topped with the poached pears in red wine I shared with you last week. We love a good pie at our house and this one was a big hit. With its warm flavors this pie is perfect for the colder months. It would fit well on any Sinterklaas, Thanksgiving or Christmas table.
The pie is from the cookbook Strooigoed from Anne-Marij de Koning. It requires some work to prepare but you’ll have a delicious pie to serve afterwards. The crust requires the following ingredients: buttermilk, yeast, flour, sea salt, butter, sugar and an egg. The crust dough needs kneading and to rise for 2 hours. For the vanilla cream you’ll need milk, vanilla pods, egg yolks, cornstarch, sugar and butter. The pie is topped with poached pears.
I used less cooking pears than stated in the recipe. There was a mistake in the ingredients list, cornstarch isn’t listed in them, but needs to be added to the vanilla cream. So I needed to figure out myself how much was needed.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Vanilla Cream Pie with Poached Pears
Allergies: gluten, wheat, dairy, sugar, egg.
7 grams dried yeast
300 grams flour
A bit of sea salt
50 grams butter
50 grams sugar
2 vanilla pods
6 egg yolks
120 grams sugar
60 grams butter
1 ¼ poached pears
Heat the buttermilk until it’s lukewarm. Stir in the yeast and let it rest for 10 minutes.
Add the flour, sea salt, butter, sugar and an egg to a bowl. Make a hole in the middle. Pour the buttermilk in here. Bit by bit mix the flour with the buttermilk with your fingertips. Until all the flour is mixed with the buttermilk.
On a floured surface knead the dough 10 to 15 minutes. It needs to be a smooth dough. Let it rise for 2 hours on a warm spot.
In the meantime prepare the vanilla cream. Pour the milk in a pan. Split both vanilla pods lengthwise and scrape them above the milk. Add the vanilla pods to the milk and bring the milk until it’s almost boiling.
Whisk the egg yolks with cornstarch and sugar until creamy. Pour in a splash of the warm milk. Whisk vigorously. Add the egg yolk mixture to the rest of the milk in the pan. Place the pan again on the stove and keep stirring till the mixture thickens. When it’s thick enough, take it off the heat and stir in the butter. Pour the vanilla cream in a bowl. Cover immediately with cling foil, so it doesn’t get a skin on it. Let it cool down until the dough has risen.
Spray a 24cmø/9 inch pan. On a floured surface roll out the dough with a rolling pin, about 2mm/0,08 inches thick. Place the dough in the pan covering the bottom and sides with it. Punch holes in the dough. Bake in a preheated 180°C/356°F oven for 10 minutes.
Pour ¾ of the vanilla cream on the crust. Bake in a preheated 180°C/356°F oven for 35 to 40 minutes. Let the pie cool down.
Quarter the poached pears. Pour the remaining ¼ vanilla cream on top of the pie and top with the poached pears.
Serve and enjoy!
- Recipe source is the cookbook Strooigoed.
- Enough for 8 to 10 pieces.
- You can top the pie with up to 8 poached pears if you like, halved or quartered.
- You can also pour in all the vanilla cream at once and bake it, if you don’t want a fluid layer on top.