Fall has just begun and that holds true too for pear season. For a holiday treat consider this pie, which combines the sweetness of pears and the creaminess of custard made from eggs, yogurt, and brown sugar.
Pear Custard Pie
23 cm (9-inch) pie crust, unbaked
500 ml (2 cups) fresh pears, slightly ripe to ripe
4 eggs
80 ml (1/3 cup) brown sugar
250 ml (1 cup) whole plain yogurt (with fat)
2 ml (1/2 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
1 ml (1/4 tsp) tsp salt
5 ml (1 tsp) vanilla extract
Pre-heat oven to 180° C (350° F).
Prepare crust from your favourite pie crust recipe or use a pre-made unbaked pie crust. Line pie pan (glass preferred) with crust.
Wash and peel pears. Slice the pears from the core out, and from top to bottom, into thin slices. Cut the last slice of each pear into a wedge shape. Line the bottom of the crust with pear slices, allowing them to slightly overlap. Place the pear wedges in a design, as they will poke out the top of the filling.
Combine eggs, sugar, yogurt, spices, salt, and extract in a blender or food processor and whip until frothy on top. Pour the mixture over the pears. Bake pie 35 to 45 minutes until golden brown. When a knife inserted in the centre, a comes out clean, it is baked. Cool pie on cooling rack. Refrigerate and eat cold.
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