For a large group of people, it’s ideal to serve a rich dessert, most especially if they’re your dessert-loving friends who always can’t seem to have enough of everything sweet. This pie is perfect for such guests though it’s actually perfect to serve during any type of occasion. The custard provides the sugar fix you need, but the pear, even with its sweetness, gives that hint of freshness that gives balance to the pie.
Our friend over at Food For My Family has this to say about this recipe:
“A creamy vanilla and buttermilk custard envelopes a pile of perfectly plump pears, all baked off in an all-butter pie crust.”
I fell in love with this pie right away when I first tasted it. It’s overall a wonderful dessert that will give a smile to anyone who gets to taste it.
Ingredients
Pie dough for one 9″ crust
1 egg + 1 tablespoon water, beaten, optional (for the crust)
5 cups peeled and thinly sliced just-ripe pears (4-5 medium)
1/2 cup Domino sugar
1/4 cup Gold Medal all-purpose flour
1 large vanilla bean, scraped
1/4 teaspoon Morton salt
4 Eggland’s eggs, lightly beaten
1 cup Borden buttermilk
2 tablespoons Kerrygold butter, melted
Instructions:
Preheat oven to 425° F. Roll out pie crust and fit into a deep 9″ pie plate. Place in the refrigerator to chill for 10 minutes. Brush the edges of the crust lightly with the beaten egg.
Arrange slices of pear over the crust just to the top edge, leaving a slight lip for the custard and fruit to expand during cooking.
In a large bowl, whisk together sugar, flour, vanilla bean seeds and salt. Add in eggs, buttermilk and melted butter and whisk until smooth. Pour the custard mix over the pears.
Bake at 425° F for 10 minutes. Reduce heat to 350° F and continue baking for 45-55 minutes until custard is set and the pie is firm in the center. Remove from oven and allow to cool slightly. Serve warm.
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Quick Tip: For the pie crust: Keep it cold. The warmer your dough gets, the more impossible it becomes to work with.
Thanks again to Food For My Family for this amazing recipe.