Piquenchâgne
Introduction to Piquenchâgne
Piquenchâgne is a traditional French dessert hailing from the region of Berry, situated within the geographical heart of France. This remarkable dish is a type of rustic pie made with fresh pears, often compared to a sweet, comforting version of a savory meat pie. The name Piquenchâgne is quite unique and is believed to derive from the old word for pears, "châgne."
For centuries, Piquenchâgne has been a staple for harvest celebrations, particularly due to the availability of pears during the autumn season when this dish was customarily prepared. The dessert represents the rich heritage and age-old culinary traditions that define the Berry region.
Ingredients
Each ingredient in Piquenchâgne has a special role to play, contributing to the overall flavor and texture of the dish. Here's what you'll need:
- Flour - 250g, for creating a tender and flaky crust
- Butter - 125g, cold and diced
- Sugar - 100g
- Egg - 1, for binding the dough
- Water - A few tablespoons, ice-cold
- Pears - 1kg, peeled, cored, and sliced
- Nutmeg - a pinch, for that warm, spicy kick
- Cinnamon - 1 teaspoon, for additional spice
- Vanilla extract - 1 teaspoon
- Salt - a pinch
Preparation
The Dough
1. Start by making the pastry dough. In a large mixing bowl, mix the flour and a pinch of salt.
2. Add the diced butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Whisk the egg with a tablespoon or two of water, and gradually add it to the flour mixture. Stir gently until the dough begins to hold together, adding more water if necessary.
4. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes, allowing the pastry to rest and the gluten to relax for an even finish.
The Filling
1. Prepare the pears by peeling, coring, and slicing them into even wedges.
2. In a bowl, toss the pear slices with sugar, nutmeg, cinnamon, a pinch of salt, and vanilla extract.
Assembly
1. Preheat your oven to 180°C (356°F) and prepare a pie dish by greasing it lightly with butter.
2. Roll out the chilled dough on a floured surface to fit the pie dish, ensuring there is enough dough to cover the top of the pie after adding the filling.
3. Gently lay the dough in the pie dish, trimming any excess.
4. Fill the crust with the prepared pear filling, arranging the slices evenly within the pastry shell.
5. Create a lattice design or cover fully with additional rolled-out pastry for a more traditional touch, sealing the edges carefully.
6. Brush the top of the pastry with a little milk or egg wash if you prefer a glazed finish.
Cooking Process
1. Once assembled, bake the Piquenchâgne in the preheated oven for about 45 to 50 minutes until the crust turns golden and the filling offers a bubbling visage of spiced pear delight.
2. If the crust browns too quickly, cover with aluminum foil to prevent burning.
3. Use a cooking timer to ensure perfect timing, and allow the pie to cool for at least 15 minutes to settle and enhance the flavors before serving.
Serving Suggestions
Piquenchâgne is best savored warm, allowing the spiced pears to melt into the buttery pastry. Pair it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a truly sumptuous treat.
As a delightful dessert or a warm comforting closure to a meal, Piquenchâgne is more than just a pie; it’s a journey into the storied traditions of French cuisine.
Feel free to revisit the origins and tales associated with this dish as you savor each bite, appreciating the blend of simplicity and elegance that marks much of the Berry region's culinary history.