November 03, 2008

Pear Custard Pie

Yesterday I made this amazing pear-custard pie, adapted from Everyday Food Magazine. (I'm sorry, the photo came out terribly) It was incredibly simple, and most impressive, and delicious with a touch of heavy cream, whipped or not. I adapted it using gluten free all purpose flour. I think, if you were willing to experiment, spicing the batter and using some buckwheat would have been equally delicious.

The hardest part of all was arranging the pears in a pretty and uniform way. Eventually, I realized you have to put them almost standing straight up, and fan them aroundafter they are all in the pan. I wish I had taken pictures of that part of the process.

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
(Actually, I used Bosc, and they were quite good)
1/4 cup melted unsalted butter
1/3 cup granulated sugar
(could use fine ground un-processed cane sugar, but brown would be too heavy)
1/3 cup all-purpose flour (this is where I substituted GF Flour)
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.

In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.

Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

For a better photo and other good simple recipies, go here. Next up, I'll be trying this (also gluten free!) Chocolate Pear Tart.

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