Simple Pear Custard Pie with Buttery Streusel Topping

This pear custard pie combines creamy custard and golden brown streusel topping for a scrumptious deal with. The quaint taste is bound to please. Serve it plain, or high with vanilla ice cream or a dollop of whipped cream.

Pear Custard Pie Recipe

This pear pie recipe is customized from Favourite Recipes of America: Desserts, copyright 1968. It makes a 9 inch pie, however you possibly can improve the filling by half to make a ten inch pie. (The images present a ten inch pie. I exploit a duck egg or two hen eggs for the ten inch pie.)

Components

• 2 cups chopped pears – about 2 medium to giant pears
• 1/2 cup granulated sugar (for filling) plus 1/3 cup granulated sugar (for topping)
• 1 egg, overwhelmed
• 1 cup whipping cream
• 2/3 cup plus 1 tablespoon all goal flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 unbaked 9 inch pastry shell – see pie crust recipes right here
• 1/4 cup butter

Instructions

Preheat oven to 350°F. Place unbaked pastry crust right into a 9 inch pie dish and crimp the sides. Coarsely chop or slice 2 cups of pears (peeling is non-obligatory).

In a medium bowl, mix sliced pears, 1/2 cup sugar, egg, cream, 1 tablespoon flour, vanilla extract and salt. Pour the custard combination into the unbaked pastry shell. Bake the custard pear filling for quarter-hour at 350°F.

I exploit a pie crust protect to cowl the sides of the pie to forestall burning, and a pie drip catcher. For those who don’t have a crust protect, it’s possible you’ll need to wrap aluminum foil across the fringe of the pie for the second a part of baking.

Whereas the pie is baking, mix 2/3 cup flour, 13/ cup sugar, and 1/4 cup butter with a pastry blender or meals processor. After quarter-hour, take away the pie from the oven and add the streusel combination to the highest of the pie. Return the pie to the oven and bake for half-hour, or till golden brown on high.

Enable the pie to chill barely earlier than serving so the custard has time to set utterly. Yields 6-8 servings. We prefer it heat or at room temperature, both plain or with a little bit of whipped cream.

Refrigerate unused parts and eat inside a day or two for very best quality.

What are a few of the finest pear varieties for baking?

We normally prepare dinner with Bartlett pears, as our neighbors have a big tree. We assist with the harvest and so they share the fruit. For baking, it’s finest to not let the fruit get too ripe, or it gained’t maintain form within the oven. After all, in case you’re making a recipe with pear puree, comfortable fruit works nicely.

Different pear varieties generally used for baking embrace:

• Bosc pears – these maintain their form very nicely, even when ripe
• D’Anjou pears
• Concorde pears
• French Butter Pears
• Seckel Pears
• Forelle Pears
• Comice pears – like Barletts, these have a softer texture when baked

Do I must peel the pears for pear custard pie?

If the pores and skin on the pears is blemish free and never too robust, there’s no must peel the pears for pear custard pie. I merely trimmed any injury, minimize out the cores, and diced the fruit up. For those who want, you need to use a mandolin to chop pear slices.

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Pear Custard Pie

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Easy and creamy custard wraps round candy pears, topped with a buttery streusel to create a tasty late summer season dessert.

• Prep Time: 10 minutes
• Cook dinner Time: 45 minutes
• Whole Time: 55 minutes
• Yield: 8 slices 1x
• Class: Dessert

• 2 cups chopped pears – about 2 medium to giant pears
• 1/2 cup granulated sugar (for filling) plus 1/3 cup granulated sugar (for topping)
• 1 egg, overwhelmed
• 1 cup whipping cream
• 1 tablespoon (for filling) plus 2/3 cup (for topping) all goal flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 unbaked 9 inch pastry shell
• 1/4 cup butter

1. Preheat oven to 350°F. Place unbaked pastry crust right into a 9 inch pie dish and crimp the sides. Coarsely chop or slice 2 cups of pears (peeling is non-obligatory).
2. In a medium bowl, mix sliced pears, 1/2 cup sugar, egg, cream, 1 tablespoon flour, vanilla extract and salt. Pour the custard combination into the unbaked pastry shell. Bake the custard pear filling for quarter-hour at 350°F.
3. Whereas the pie is baking, mix 2/3 cup flour, 13/ cup sugar, and 1/4 cup butter with a pastry blender or meals processor. After quarter-hour, take away the pie from the oven and add the streusel combination to the highest of the pie. Return the pie to the oven and bake for half-hour, or till golden brown on high.
4. Enable the pie to chill barely earlier than serving so the custard has time to set utterly.

Notes

Serve heat or at room temperature, both plain or with a dollop of whipped cream. Refrigerate unused parts and eat inside a day or two for very best quality.

Extra Methods to Use Pears

We’ve been serving to our neighbors with their pear tree for years, so we’ve loved quite a lot of pears. These are a few of the recipes we use.

Jams and Jellies

Extra Preserving Concepts

This text is written by Laurie Neverman. Laurie grew up within the kitchen, studying baking and residential cooking from her momma. At age 15, she and her mother and two sisters created Irene’s Customized Desserts & Catering. This was her summer season job by way of most of highschool and faculty.