A classic and simple dessert pie recipe from Piemonte made with pears in season.
Experiment by combining a couple of types of pears to vary the flavour of the finished dish.
This recipe is based on version released by the Associazione Nazionale Le Donne del Vino del Piemonte.
12 pears, 3 egg yolks, 100g sugar, 100g melted butter, 1 liter red wine, cinnamon, 2 cloves garofano, 4 tablespoons of sugar.
Cut the pears into small cubes and cook in a pan with the sugar, garofano and cinnamon in the red wine.
Sieve the flour and combine it with the egg yolks, sugar and butter to form a pasta or dough.
Roll out the dough to a height of a finger.
Take an oven dish and butter the inside. Line the dish with the pear mixture.
Cover the pear mixture with the rolled out dough and place the lot in a a medium hot oven.
As the cooking process goes on raise the heat until the dish is cooked.