You may have noticed that I have a thing for measuring cups and spoons.
For me, when it comes to these culinary necessities, more is never enough.
Mark, bless his heart, long ago learned to tolerate multiple sets of measurers, and now feeds my passion with beautiful new implements. This year, for Christmas, he gifted me a set each of cups and spoons. I can’t decide which is more beautiful.
For today’s post, I used my new sets and also pulled out some of my other favorites to make a dessert that instantly became a favorite too.
I got this recipe for Pear Custard Pie from my friend Inger, who writes the blog Art of Natural Living; I have mentioned her here before.
While she got the recipe from someone named “Martha,” I am giving Inger full credit.
She always inspires me to take a look at recipes and make them, possibly, just a bit healthier.
This “pie“ is much less a pie than it is custard. With fruit. It has no real crust, but contains just enough flour to give a crust-like feel to the bottom.
I must admit to making a couple of small changes to the original recipe. One of which went in the opposite direction of “just a bit healthier.” Oh well!
Inger, a much better person than I, might have replaced the whole milk called for with 2% or 1% milk. I had about 1/4 cup of cream left over from Christmas, so I mixed that with some whole milk.
One other change I made was using a combination of vanilla and almond extracts. Finally, Inger did not peel her pears; I peeled mine.
This is a very easy and delicious recipe dish. The most difficult part was overlapping the pears in the pie plate… they tend to slip off one another. If you need a very flavorful, simple, and reasonably healthy dessert, look no further!
~ David
Pear Custard Pie
3 pears
1/4 cup melted unsalted butter
1/3 cup sugar
1/3 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/4 cream
1/2 cup whole milk
pinch salt
1 tablespoon powdered sugar, for dusting
Preheat over to 350°F.
Generously butter a 9-inch pie plate. Peel and core pears. Slice them in half and remove the seedy core using a melon baller, then remove the stem parts with a knife. Slice them lengthwise, 1/4-inch thick. Arrange slices, overlapping slightly, in a circle in the buttered pie pan. Use a few smaller pieces to fill any gap in the center.
In a blender, process remaining ingredients except powdered sugar, until smooth. (This can be made using whole, 2% or 1% milk, or a combination of cream and milk, as I have done.
Pour the batter gently over the pears - if the batter goes on too quickly, it will “derange“ the spiral of pears. Bake until golden and firm to touch, about 45 minutes. Allow to cool, then dust with powdered sugar.
Run a knife around the edges to loosen prior to slicing. Serve warm or at room temperature, with vanilla ice cream, if desired.
Serves 6-8.
Labels: art of natural living, custard, dessert, pear custard pie, pears
