Friday, October 7, 2011

Custard Pear Pie

I found this recipe on At Second Street last year and I finally made it! It was quite popular around here. I love that it uses pears, which are kind of the unsung fall fruit - always overshadowed by all those apple recipes. The almond extract gives it such a unique flavor and Kalleen made the suggestion of baking it in a springform pan instead of a pie plate. I loved that idea. Makes it very easy to serve!

from At Second Street

pastry for 1 crust pie*
3 eggs
1/3 cup flour
1 cup sugar
1 tsp. almond extract
1/4 cup butter, melted
3 pears; peeled, cored, and sliced

Preheat oven to 375 degrees. Roll out pastry between two pieces of parchment paper. Place pastry in bottom and up sides of pie plate or springoform pan. Trim to fit.

In a medium bowl, whisk together eggs, flour, sugar, almond extract, and melted butter until smooth. Pour into pastry. Arrange pear slices in spokes radiating out from center. Bake for 15 minutes, then reduce heat to 350 degrees and bake an additional 25-35 minutes or until custard is firm. Cool completely before serving. Garnish with whipped cream or vanilla ice cream.

*For my crust I used this one on Pioneer Woman, cutting the recipe in half and using all butter. It was delish!

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