Pumpkin pie with pear

Mix the butter, flour, and salt. Gradually add cold water until you have a stiff shortcrust pastry. It's best to start with all ingredients cold.

Sprinkle the dough block with flour, knead it, wrap it in plastic and put it in the freezer for half an hour.

While the dough is chilling, core the pears and cut them into long wedges. You can also peel the skin for a softer texture.

Peel the pumpkin and cut into small cubes.

Place the pumpkin on a baking sheet in a single layer, drizzle with honey and olive oil, and sprinkle with rosemary. Cover with foil and bake for 20 minutes at 200 degrees Celsius.

Pour brown sugar into a preheated saucepan. Once melted, add butter, a sprig of rosemary, and cinnamon sticks. Stir and add the pear.

Sauté the fruit, stirring frequently, until almost all the liquid has evaporated.

Sprinkle the almost-cooked pear with a mixture of cornstarch and a small amount of brown sugar. Stir again.

Cool the finished pear until the caramel thickens.

Roll out the dough from the freezer to a thickness of about 3 mm.

Carefully place the sheet onto the pan, tuck in all edges and form the sides.

Place a sheet of foil on the bottom of the pan and sprinkle with buckwheat. Then bake the pie crust until done. The buckwheat will prevent the bottom from puffing up and warping in the oven.