Prepare the dough: in a large bowl, combine oat flour, egg yolks, cubed butter, stevia, and a pinch of salt.

Knead the dough well until the heat softens the butter, so that it is evenly incorporated, and no lumps remain in the dough.

If the dough becomes difficult to work with, add 3–4 tablespoons of cold water and continue kneading.

Shape the dough into a ball and place in the fridge for at least 10 mins.

While the dough cools, rinse pears in cool water, cut them in half and remove their cores. Cut each half into about 2–3-mm-thick slices and set aside.

Preheat oven to 185 °C.

Roll out the chilled dough between 2 sheets of baking paper so that it does not stick to the rolling pin: place 1 sheet of baking paper down on your worktop, place the dough on top of it, press it with your hand, place the second sheet of paper on top and then roll the dough over it as you normally would.

Roll the dough into a circle (or a rectangle) 2–3 mm thick.

Next, remove the top sheet of baking paper. Place the pear slices in the middle of the dough, leaving the edges loose (3–4 cm). Fold the loose edges towards the center, transfer the pie together with the bottom sheet of baking paper to a baking sheet and place it in the preheated oven.

Bake for 35–40 mins to 175–185 °C.