When I made this pie my husband absolutely fell in love with it. My kids thought it was an apple pie lol! While that was funny, I totally started thinking about trying this recipe with apples the next time.
I mean, I absolutely love pears but I really enjoy apples, too! I might even try a combination of both and see what happens. I’m pretty sure it’s going to be absolutely delightful! Have you tried this recipe? We’d love to know in the comments below, how it turned out for you!
Ingredients
Crust:
2½ oz. shortening
1 cup Gold Medal all-purpose flour
¼ tsp salt
Ice water as needed
Filling:
1 package Dr. Oetker Cream Pudding (or Vanilla Pudding)
2 cups low-fat milk
¼ cup Domino white sugar
Topping:
3 slightly underripe pears
½ cup dry white wine
½ cup + ¼ cup Domino sugar
1 tsp grated organic lemon zest
2 Tbsp Amaretto
Instructions:
Crust: Pulse the shortening, flour and salt in a food processor until crumbly. Add just enough ice water, one tablespoon at a time, to the dough so that it forms a ball.
Between to sheets of wax paper, roll the dough to fit a 9″ greased springform pan plus a 1-inch edge all around. Remove the upper layer of the wax paper and flip the crust over into the pan. Even out the edge and place in the freezer.
Filling: Combine the custard powder, a few tablespoons of the cold milk and the sugar. Mix until smooth.
Bring the rest of the milk to a boil. Remove from the heat and whisk in the custard mix. Put it back on the burner and cook for about 1 minute, stirring vigorously, until the custard thickens. Remove from the heat and let cool, whisking every so often.
Poach the pears: Bring 2 cups of water, the wine, ½ cup sugar and lemon zest to a boil in a wide pot or a deep skillet. Stir until sugar is dissolved.
Peel the pears and cut them in half. Remove the cores and place the pears in the poaching liquid. Reduce the heat and simmer for about 15 minutes, until the pears are easily pierced with a knife. Turn them once or twice during poaching.
Drain the pears. Place the pears cut side down on a cutting board and cut them into even slices but do not cut them all the way through so that you can place them on the pie like a fan.
Preheat the oven to 350 F.
Whisk the cooled custard. If needed, you can blend it with a stick blender for a few seconds. Pour into the pan with the crust.
Place the cut pears on the custard in a circle, tips to the center. Fan them out as much as possible.
Mix the amaretto with ¼ cup sugar and drizzle over the pears.
Bake for 35 minutes, then increase the heat to 375 F and bake for another 30 to 35 minutes, until the crust and the top are golden. Let cool for 5 minutes, then pass a knife around the edge and carefully remove the rim. Let cool completely on a wire rack. Refrigerate until serving but take out of the fridge 30 minutes before serving.
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Quick Tip: This pear custard pie goes great with vanilla ice cream.