"Mmmm. Mmmmm!" That's what you'll hear as people taste this pie for the first time. This is a simple yet elegant pie, made with ingredients at hand. A perfect fall or winter pie, one that will surprise you with its delicate texture and satisfying flavors. This recipe took "Best of Show" at a state fair pie contest.
Best of Show - Pear Perfection Custard Pie
Ingredients
- 9” unbaked pie shell with fluted edge
- chilled 4-5 ripe, medium-sized pears (Bartlett),ripe but still firm
- 1 T. lemon juice
- 1 c. sugar
- ¼ c. flour
- ¼ c. butter, at room temperature (soft!)
- 3 eggs, beaten
- 1 t. vanilla
- 1/8 t. salt
- 3 drops hazelnut extract
- Several shakes nutmeg
Pie Category
Best of Show | Official PiePal Recipes | Blue-Ribbon Pies | Custards, Creams & Chess Pies | Easy Pies | Pear CustardDirections
- Preheat oven to 400°. Place an oven rack in the lower third of the oven.
- Blend together the dry ingredients and set aside.
- In a medium bowl, beat the butter a little, then whisk it with the sugar. Blend in the eggs, then other liquids. Stir in the dry ingredients and set aside.
- Peel and core the pears and cut them in eighths. Brush with lemon juice. Spred them out and gently pat off any excess liquid.
- Arrange pear pieces in a pattern (like they’re “spooning”) in the bottom of the pie shell.
- Pour the egg/sugar mix evenly over the pears. Sprinkle a litle nutmeg over the top.
- Place pie in the oven and turn the heat down to 325 degrees. Bake at for 50-60 minutes or until custard is set and the bottom of the crust is golden.
- Cool at least 1 hour before serving.
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Baker’s Notes and Tips and Tricks
Baker’s Notes: While most pies bake in a hot oven, this one I choose to bake at 325° to keep the custard from overheating (which would make it vulnerable to weeping later). But it's started in a hot oven so that the crust gets that boost of heat.
You may need a crust shield to keep the crust from over-browning while the custard continues to bake.
Also, the hint of hazelnut is essential – don’t skip that!
