Friday, September 28, 2012

Pear Custard Pie

Pears, pears, are everywhere! I can't believe it's the end of September. It's frightening how fast time goes by. Sometimes I think I could snap my fingers and I'll be 70...yikes! I'm sure when I'm 70 that's how it will feel. Guess we had better try and enjoy every minute.

I love the Fall. It's probably my favorite season. I just love it when the leaves change to a bright orange color and the weather starts to cool off. It just makes me want to be home, snuggled up on the couch with a good book or movie and a warm fire. I also love to decorate for Fall. I break out all my orange and brown stuff, whether it's pillows for the couch or just a cute orange shirt. I know most people don't get into that kinda of stuff but I love it. I find it so fun and rewarding as well as refreshing to change the look of a house and spice it up for a new season.

My mom and I were in the kitchen together recently and we had a few pears on hand that we needed to use. We decided to experiment with a few new recipes. First we made this Chocolate Pear Tart and then this pear custard. This one is much lighter tasting, buttery and eggy. It's perfect for breakfast or brunch, in fact I ate it for breakfast two days in a row. I obviously liked it. :-)

Pear Custard Pie

2 large or 3 small Bartlett or Comice Pears (not hard but not too soft), peeled, cored and sliced in 1/4 inch slices
1/4 cup melted unsalted butter
1/3 cup sugar
1/3 cup all purpose flour
2 teaspoon vanilla
3 large eggs
3/4 cup milk
1/4 teaspoon salt

Preheat oven to 350 degrees. Butter a nine inch cake pan. Layer the pears going around in a circle, slightly overlapping in the bottom of the pan. Add the melted butter, sugar, flour, vanilla, eggs, milk and salt to a blender and blend until combined. Pour batter over the pears. Bake 40-45 minutes or until batter is firm to touch. Dust with powdered sugar and serve warm or at room temperature.  Serves 4-6.

Print Recipe
Adapted from Everyday Food


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