Elegant Pear Custard Pie Recipes

PEAR CUSTARD PIE

Steps:

• 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 eggs, 1/4 cup cream, butter, lemon zest 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 serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

ELEGANT PEAR CUSTARD PIE

Steps:

• In 4-quart saucepan, stir 1 cup sugar, the water, vodka and liqueur. Cut slit down center of vanilla bean; scrape out seeds. Discard bean; add seeds to mixture in saucepan. Heat to boiling over medium-high heat; add pears. Reduce heat to low. Cover loosely; simmer 25 to 45 minutes or until pears are tender. (Poaching time will vary depending on ripeness of pears.) Remove from heat. Let pears cool in liquid 1 hour.
• Meanwhile, heat oven to 425°F. Place pie crust in 9-inch glass pie plate. Bake as directed for Partially Baked One-Crust Pie. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Remove pears from liquid to cutting board. Strain poaching liquid through mesh strainer; set liquid aside. Thinly slice pears; arrange in layers in decorative pattern in partially baked crust.
• In large bowl, beat all custard ingredients with whisk just until combined. Slowly pour over pears. Carefully place pie in oven (pie plate will be full). Cover crust edges with pie shield ring or strips of foil to prevent excessive browning. Place sheet of foil on rack below pie in case of spillover.
• Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Brush top of pie with 1 tablespoon reserved poaching liquid. Cool on cooling rack 1 hour. Refrigerate 2 hours or until completely cool.

PEAR PIE III

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
• In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
• Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

PEAR PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

PEAR CUSTARD PIE

Steps:

• Preheat the oven to 350°F; butter a 9-inch pie dish. Slice the pears 1/4 inch thick lengthwise. Arrange the slices, overlapping slightly, in the dish.
• In a blender, process the melted butter, granulated sugar, flour, vanilla, eggs, milk, and salt until smooth.
• Pour the batter over the pears; bake until golden and firm to the touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

IMPOSSIBLY EASY PEAR-CUSTARD PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
• In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
• Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.