Pear Custard Pie
Pear Custard Pie is an moderately easy dinner. Made with 1 (9-inch) unbaked pastry shell, 4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.), 1 c. sugar, 1/4 c. all-purpose flour and 1/4 tsp. ground nutmeg, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer.
Reduce heat to 350°.
Place pears in pastry shell.
In a bowl, combine sugar, flour and nutmeg.
Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
Cover edges loosely with foil.
Bake for 50 minutes or until filling is just set (mixture will jiggle).
Cool on a wire rack for 1 hour.
Cover and refrigerate until time to serve.
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