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Pear cream pie French recipe
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IngredientsPear cream pie Picanchagne to make a 22cm / 9 ins pie 1½ lbs / 750g pears peeled, cored and sliced 3½ ozs / 100g of sugar 1/2 lb / 18 fl ozs double cream 1/4 teaspoon of freshly ground pepper optional 1 egg yolk lightly beaten 500g / 1lb shortcrust pastry recipe here Roll out two thirds of the pastry to a thickness of 1/8 inch / 3mm and line apie dish. Mix the pear slices with the sugar,cream and add the pepper if desired. Fill thepie tin with this mixture and cover with the remaining pastry rolled out thinly. Glaze with the egg yolk and make a small hole in the middle to let the steamescape during cooking. Bake in a oven preheated to 180c350f or gas 4. Cook for about 50 mins until the top is browned.
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