CUSTARD PEAR PIE RECIPE AND INGREDIENTS
*adapted from Good Housekeeping: Illustrated Book of Desserts
BASIC PIE CRUST (gluten free option)
1 1/2 c flour
1/4 tsp salt
8 T butter, chilled
5-6 T ice water
Mix flour and salt together in a bowl. Cut in butter. Add ice water and mix with a fork (add water gradually and stop adding once dough holds together – you don’t want the dough dry but you don’t want it sticky either). Wrap dough ball in plastic and let it rest 30 minutes at room temperature. Roll out into a 9.5″ pie plate, pierce bottom with a fork, and chill in freezer for 15 minutes.
Bake at 425F for 15 minutes covered (I loosely cover my crust with foil) and 5 minutes uncovered in the bottom third of your oven. Remove from the oven. Reduce heat to 400F.
sliced pears (about 3c – with or without skin)
1 tsp cinnamon
1/4 tsp nutmeg
3/4 c sugar
Mix cinnamon, nutmeg and sugar in a bowl. Set aside.
1 1/2 c heavy cream
3 lg yolks
Whisk heavy cream and yolks together in a separate bowl. Set aside. Place sliced pears in crust. Sprinkle evenly with cinnamon mixture. Bake in oven for 10 minutes. Remove from the oven, pour the cream mixture over top and quickly return to the oven. Bake 50 minutes – but after 20 minutes, check to make sure the edges are not burning. If at any point in the baking process you find the edges burning, be sure to cover them with a bit of foil. (Pie is done when knife inserted into the middle comes out clean.)