Pear Custard Pie

11 ingredients
10 steps

Ingredients

  • 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
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 1 c. whipping cream, divided
  • 1/4 c. butter or margarine, melted
  • 1 tsp. grated lemon peel
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon

Directions

  1. 1
    Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. 2
    Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer.
  3. 3
    Reduce heat to 350°.
  4. 4
    Place pears in pastry shell.
  5. 5
    In a bowl, combine sugar, flour and nutmeg.
  6. 6
    Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
  7. 7
    Cover edges loosely with foil.
  8. 8
    Bake for 50 minutes or until filling is just set (mixture will jiggle).
  9. 9
    Cool on a wire rack for 1 hour.
  10. 10
    Cover and refrigerate until time to serve.

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