Monday, October 18, 2010

Pear Custard Pie

Meet dessert #2.

It was a great balance to dessert #1.

This pear custard pie was incredibly simple to make. The pears are peeled, cored and placed in the bottom of a buttered pie plate and then custard is poured over top and the whole thing is baked for about 40 minutes. How easy is that? 

It's super versatile, too.
Add some cinnamon and apples for a brunch or sweetened whip cream for an after dinner treat.

It has a very light texture and pretty mellow flavour. I'd pair it with a heavier main course like a roast beef or something that you wouldn't want to slap a big piece of cheesecake on to finish.

(I know that's a stretch, thinking of a meal you wouldn't want cheesecake with!?! Change that to a meal you don't have a lot of time to spend on making a dessert.)

Make this effortless pie while pears are in abundance.
You won't regret it!

Pear Custard Pie
Source: Everyday Food Holiday Baking 2007
Serves: 6

3 firm pears
4 tbsp unsalted butter
⅓ cup sugar
⅓ cup flour
2 tsps vanilla extract
3 large eggs
¼ cup milk
¼ tsp salt

1. Preheat oven to 350°F. Butter a 9'' pie plate. Peel, core and slice pears into ¼'' pieces. Arrange slices, overlapping slightly.
2. In a blender process butter, sugar, flour, vanilla, eggs, milk and salt until smooth.
3. Pout batter over pears and bake until golden and firm to touch about 40 - 45 mins. Serve warm or at room temperature dusted with icing sugar.

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