Pear Custard Pie

Pear Custard Pie 2

I clipped this recipe a few years ago from Saveur, and it took me a little while to get around to making it (well, it was actually my sweet neighbor giving me a basket of her pears that got me around to making it!) and now I’ve made it twice in the last two weeks, and I am planning to add it to the Thanksgiving day line-up. Pears and custard are heaven. This lovely recipe combine the two for a sweet, subtle flavor that I love. And notice how simple! This recipe comes from the September 2013 Saveur.

Pear Custard Pie
Flour, for dusting, plus 3 T.
12 recipe Buttery Pie Dough (if you don’t have one you like, try the one below)
4 large ripe Bartlett pears, peeled, cored, and thinly sliced
34 c. sugar
1/4 c. flour
1 c. heavy cream
1 t. clear vanilla [my addition] or vanilla bean paste

On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill for 30 minutes.

Heat oven to 400°. Combine the sugar and flour in a small bowl. Fan half the pears evenly over dough. Sprinkle half of the sugar and flour mixture over pears and drizzle with half the cream. Repeat with remaining pears, sugar, flour, and cream. [I’ve also mixed the sugar, flour, cream in a bowl and poured over the pears, which I believe makes it even creamier.] Bake until crust is golden and filling is set, about 1 hour. Let cool completely before serving.



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