Le poirat (normandy pear pie)

Yield: 1 Servings

Measure Ingredient
2 3 firm Anjou or Bosc pears
Granulated sugar (for sprinkling)
½ cup Whipping cream
2 cups Flour
2 teaspoons Ground cinnamon
1 cup Chopped walnuts, ground
10 tablespoons Butter/margarine
½ cup Sugar
1 Egg
1 teaspoon Vanilla (I use almond extract)
1½ tablespoon Water

Source: Grande Diplome, vol. 11, p. 121 Yield: One 9" pie

9" flan ring or springform pan; 2-½" cookie cutter Make the pastry dough: sift the flour with the cinnamon and add the ground waluts. Add the butter, sugar, egg, vanilla, and water and work together until smooth dough forms. Wrap in plastic wrap and chill for 1 hour [this step is necessary to let the dough "rest". Resting the dough will relax the flour and keep the dough from getting tough].

Set oven at 400:F.

Roll out ⅔ of the dough on a lightly floured board and line the flan ring. Roll out the remaining dough and cut into a circle large enough to cover the top of the pie; cut a circle with the cookie cutter in center of the top.

Pare, core, and quarter the pears. Arrange the pear quarters in the dough-lined pan, with the thin ends of the pears meeting in the center.

Cover with the dough circle and press the dough edges together to seal them. Brush with a little water and sprinkle generously with sugar.

Bake the pie in the heated oven for 15 minutes, then turn down the heat to 350:F and bake 25-30 minutes longer, or until the pears are tender.

Whip the cream until it holds a soft shape and just before serving, spoon it into the center opening of the pie. Serve pie warm or room temperature.

Posted to JEWISH-FOOD digest V96 #114 From: Brian Mailman <bmailman@...> Date: Mon, 30 Dec 1996 09:48:58 -0800

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