Piquechagne

Pâté de Pommes de Terre is one example of a double-crust pie from central France, and this delectable walnut pie, also known as le poirat, is another. During baking, the dough softens to outline humpbacked quarters of pear, an appealing, natural decoration. Almonds or toasted hazelnuts can be substituted for the walnuts, and any leftover dough can be baked into delicious cookies.