Recipe - Piquechagne (Le Poirat)

1 One half pound Pears; peeled, cored and
quartered
1 tablespoon Sugar
One half cup Heavy cream; whipped very
lightly
1 Three fourths cup Flour
One half cup Walnuts; finely ground
1 teaspoon Cinnamon
1 Egg
2/3 cup Sugar
5 ounce 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 2/3 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 21/2" 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 3040 minutes until browned and pears are tender.
Serve warm. Just before serving, pour the whipped cream into the center.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.