Pear, Pecorino Cheese, And Hazelnut Pie Recipe

Name: Pear, Pecorino Cheese, And Hazelnut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups soy flour or all purpose flour; 5 1/16 tablespoons rice flour; 7 tablespoons salted butter well chilled and cut into pieces; ice water as needed; 4 pears -5 small, cut into thin slices; 2 1/2 cups pecorino cheese cut into slices; 1/3 cup hazelnuts coarsely chopped; 3 tablespoons grated Parmesan cheese; ground black pepper; salt

Servings: persons

1
To prepare the pie crust, combine the flour with the cold pieces of butter, gradually adding the ice water and kneading until the dough is uniform in consistency, but without over-kneading.
2
Cover the dough in plastic wrap and refrigerate it for approximately 1 hour.
3
To prepare the filling, peel the pears and slice them thinly, slice the cheese to the same thickness as the pears.
4
Chop the hazelnuts coarsely, most will be used in the filling and some will be use on the pie crust.
5
To prepare the pie, remove the dough from the refrigerator, roll it out and place it in a buttered pie plate, add the chopped hazelnuts, then add the pear slices alternating with the cheese slices.
6
Add the remaining chopped hazelnuts, the grated cheese, a pinch of salt, and a generous amount of ground black pepper.
7
Bake at 180C for approximately 40 minutes.
8
Remove the pie from the oven and serve warm.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups soy flour or all purpose flour, 5 1/16 tablespoons rice flour, 7 tablespoons salted butter well chilled and cut into pieces, ice water as needed, and more.

Yes, Pear, Pecorino Cheese, And Hazelnut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear, Pecorino Cheese, And Hazelnut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions