Piquechagne (le poirat)

Yield: 8 Servings

Measure Ingredient
1½ pounds Pears; peeled, cored and quartered
1 tablespoon Sugar
½ cup Heavy cream; whipped very lightly
1¾ cup Flour
½ cup Walnuts; finely ground
1 teaspoon Cinnamon
1 Egg
⅔ cup Sugar
5 ounces Butter

Grind walnuts with 2 TBS flour in food processor. Add remaining flour, sugar and cinnnamon. Cut in butter. Blend in eggs to make a ball of dough.

If ball will not form add cold water 1 tsp at a time. Chill 30 minutes.

Roll out ⅔ dough and line a pie pan with it. Arrange pears in a cartwheel fashion around the outside and fill center with the rest.

Roll out remaining pastry to make top crust. Cut a 2-½" hole in the center. Brush edge of bottom crust with cold water and press to seal on top crust. Brush top crust with water and sprinkle on sugar. Chill until pastry is firm.

Bake at 375 degrees for 30-40 minutes until browned and pears are tender.

Serve warm. Just before serving, pour the whipped cream into the center.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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