This Christmas, KStead's sister, who lives in Milan, Italy, sent us a Harry and David gift. The Taste of the Valley basket consisted of Royal Riviera Pears, smooth Red Pears, award-winning Rogue Creamery Smokey Blue cheese, buttery Havarti and a walnut-handled spreader, this uniquely designed trivet made of sustainable bamboo unfolds into a pear-shaped basket. KStead engulfed a few pears and they were so juicy. We decided to make a pear pie since I had a frozen pie crust in the freezer. I wanted a recipe that didn't require me to leave the house, so I found a
custard pie recipe from Martha Stewart. The pie turned out great! I usually don't eat seconds, especially with desserts, but I kept on going back for more.
Pear Custard Pie
- 3 Royal Riviera or Red Pears, peeled, halved, cored, and sliced
- 1/4 cup melted unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup milk
- Preheat oven to 350 degrees; Prick pie crust with a fork and cook for 5 minutes.
- Peel, halve, and core 3 pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in crust.
- 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, and 3/4 cup milk until smooth.
- Pour batter over pears; bake until golden and firm to touch, about 45 minutes. Serve warm or at room temperature.
