Monday, December 13, 2010

Pear Custard Pie



















Mmm, the mark of a truly great pie: that you can eat it with coffee for breakfast the next morning. Ahem. As I am doing now.

This recipe is from The Kitchn, but I cut way, way down on the sugar. It calls for 2/3 of a cup to be sprinkled on top and I reduced that to, oh, three tablespoons. It's already lightly sweetened with the evaporated milk, and I really wanted the pears to shine through. This Keiffir pear from Jones Orchard has such a delicate flavor. The rest of the bag I bought back in October will keep for a while in a plastic bag in the crisper drawer.

Pear Custard Pie
Adapted from a recipe on The Kitchn

Crust:
1 1/2 cups flour
1 teaspoon white sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons milk

















Filling:
3 tablespoons firmly packed lightly brown sugar
5 tablespoons of flour, divided
1 or 2 pears, peeled, cored, and sliced thinly (the recipe recommends Bartlett; I used 1 mediumish Keiffir)
1 (12-oz) can evaporated milk
1 large egg, slightly beaten (an Araucuna from Donnell Century Farms)
1 teaspoon vanilla extract
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
pinch nutmeg








































First, make the crust. I did this the night before and stuck it in the fridge. It was seriously the easiest crust I have ever made.

In a medium bowl, sift the flour, sugar, and salt. Make a well in the center and pour in the oil and milk. Mix with a fork until it comes together (it will be a little crumbly), then press it into the bottom of a 9-inch pie plate. Put it in the fridge, forget about it, go over to see your friend's new apartment and watch key episodes of Season 3 of Buffy the Vampire Slayer.

Then (the next day?) make the filling.

Preheat the oven to 425 degrees.




















In a small bowl, combine the brown sugar and 3 tablespoons of the flour. Sprinkle the mixture over the bottom of the unbaked crust.
















Arrange the pear slices in a radiating pattern over the bottom of the crust. Don't feel you have to fill it up--you want plenty of room for the custard.




















In a medium bowl, whisk together the milk, egg, and vanilla, then pour it over the pear slices. To prevent the edges from burning, do not overfill the pie.
















Side note, the inside of the Araucuna was very pretty.




















In a small bowl, combine the remaining flour, sugar, and spices, and sprinkle the mixture over the top of the custard. Into the oven it goes, for 45-55 minutes or until a knife inserted in the middle comes out clean.
















It's good both warm and cold.

2 comments:

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  2. Thanks. All content on this site is mine, though. If you'd like to reprint my work, please get in touch with me first.

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