a taste of France

Pear cream pie French recipe



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Ingredients


Pear 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 remainingpastry rolled out thinly.

Glaze with the egg yolkand 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.



  • If you liked the pear cream pie Try the Apple and almond tart
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