Country pear pie

Ingredients:

Dough

• 0.5 cups whole grain baking flour
  or high-protein whole wheat flour
• 0.5 cups premium flour
• 2 tsp. granulated sugar
• 1/8 tsp salt
• 60 g chilled unsalted butter, cut into small pieces
• 2 tbsp. low-fat yogurt or kefir
• 3 tablespoons of ice water

Filling

• 3 medium pears
• 1 tbsp lemon juice
• 1 tbsp + 1 tsp cornstarch
• 3 tablespoons light brown sugar
• 1/8 tsp ground cinnamon

Glaze

• 1 teaspoon of honey
• 1/4 teaspoon boiling water

Preparation:

1. Dough:
   
   In a medium bowl, combine the whole-wheat and all-purpose flours, sugar, and salt. Add the butter and, using two knives or a pastry knife, cut the butter into the flour mixture until it's cut into small pieces. In a small bowl, combine the sour milk with ice water. Using a fork, gradually fold the liquid mixture into the dry mixture. Form the dough into a 10 cm (4 in) disk and wrap it in plastic wrap. Refrigerate for 30 minutes.
2. Pears:
   
   Meanwhile, preheat the oven to 220°C (425°F) and prepare the filling. Peel and core the pears, then slice them into 0.5 cm (1/4 inch) thick slices. In a large bowl, combine the pear slices with lemon juice. Sprinkle with cornstarch, brown sugar, and cinnamon, and toss until evenly coated.
3. On a lightly floured surface, roll the chilled dough into a large circle about 22 cm in diameter. Line a baking sheet with parchment paper and, using a rolling pin, transfer the dough to the prepared baking sheet. If the dough breaks, patch it with your fingers.
4. Place the pears in a mound in the center of the dough circle, leaving a 5 cm (2 in) border. Fold the edge over the filling. This will only partially cover the pears and doesn't need to be even.
5. Bake the pie for 15 minutes, then reduce the oven temperature to 175°C (350°F), leaving the pie in the oven, and bake for another 40 minutes, until the pears are soft and the crust is golden brown.
6. In a small bowl, combine honey and boiling water to create a glaze. When the cake is done, remove it from the oven and drizzle the honey glaze over the entire top, including the fruit and the crust. Transfer to a plate to cool slightly. Cut into 6 pieces and serve warm or at room temperature.