Pear Custard Pie
Let’s Chat About This Pear Custard Pie (And Why I Keep Coming Back To It)
Alright, so here’s the deal. Pear custard pie isn’t something I actually grew up eating—my mum was all about apple crumbles and the occasional wobbly flan—but the first time I tried this, it was in my friend’s tiny kitchen during college. I remember we laughed so hard we nearly forgot the sugar (which would have been…bad). Anyway, there’s just something about pears tucked into a silky custard that says, “Put your feet up. Have another slice.” And yes, I absolutely do eat leftovers for breakfast if no one’s looking. Life’s short!
Why I Keep Making This (And Why You Will Too)
I make this pear custard pie when I can’t be bothered with fancy-pants pastry, but still want something that looks like I tried. My family goes wild for it because it’s sweet but not tooth-achingly so, and honestly, it’s one of those recipes where forgiving is baked right in (pun intended, sorry not sorry). If you ever get a bit frustrated about pears being rock-hard one day and mushy the next, this pie just shrugs and says, “It’ll work.” Oh, and if I haven’t sold you yet—when this is in the oven, your kitchen smells like autumn and sugar clouds. If that’s not reason enough, I don’t know what is.
What You’ll Need (But Don’t Stress The Details)
- 3–4 ripe pears (Bartlett, Anjou, or whatever’s lurking in your fruit bowl—I’ve used slightly under-ripe ones in a pinch; just slice them thinner)
- 3 large eggs (I use free-range when I remember, but any eggs work)
- 1 cup whole milk (half-and-half is lush; I’ve even done a mix of cream and milk when I had leftovers)
- 1/2 cup all-purpose flour (I’ve swapped in almond flour once—comes out softer but tasty!)
- 2/3 cup granulated sugar (my gran always insisted on caster sugar, but regular’s fine)
- 2 teaspoons vanilla extract (real is best, but you do you)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting (optional, but why not?)
- Pinch of ground nutmeg or cinnamon (if you want it—sometimes I do, sometimes I forget)
How To Make Pear Custard Pie (Real Talk Style)
- Preheat your oven. Set to 350°F (175°C). Grab your 9-inch pie dish (ceramic, glass, whatever—you’ve got), and grease it with butter or spray. Actually, I find it works better if you line the bottom with parchment if you’ve got some, but I’m not always that organized.
- Prep the pears. Peel ’em if you want (I usually do, but if the skins are thin and I’m feeling lazy…leave them on). Core and slice into thin-ish wedges. Arrange the slices evenly in the dish—it’s fine if they’re messy, nobody’s judging.
- Mix the custard. In a big bowl, whisk eggs and sugar till they’re a bit frothy. Add flour, milk, melted butter, vanilla, and salt, and whisk again. It looks like a pancake batter, more or less. This is where I usually sneak a taste (it’s eggs, I know, but still…)
- Pour and sprinkle. Pour the custard over the pears, give the dish a little shimmy to settle things. Sprinkle with nutmeg or cinnamon if you’re in the mood.
- Bake. Pop in the oven for 40–45 minutes. The edges will puff, and there might be a bit of wobble in the middle. Don’t worry if it looks a bit weird now—it always does. Let it cool a good 20 minutes (or longer, if you can resist!).
- Finish and serve. Dust with powdered sugar. I slice it warm, but it’s also nice cold. Actually, I think the flavor gets better the next morning—but maybe that’s just me?
Things I’ve Learned The Hard Way (Notes)
- If your pears are too ripe and fall apart, the pie still tastes good, just a bit more…jammy. Not a disaster.
- Using too much flour once made it go a bit rubbery, so stick to the recipe here (or less), honestly.
- I once forgot the butter and it was…edible, but kinda sad.
Variations That Actually Work (And One That Really Didn’t)
- Subbing apples or peaches in for pears—both delicious, but peaches are juicier so bake a bit longer.
- A splash of almond extract is lovely. Or try adding a handful of berries (blueberries, raspberries) for a little zing.
- Once I tried it with coconut milk instead of regular—nope, not for me. Tasted like a vacation gone wrong.
What You Need (But Also What To Do If You Don’t Have It)
- 9-inch pie dish (I’ve used a square baking dish in an emergency—worked fine)
- Mixing bowl (any old bowl)
- Whisk (a fork’s okay if that’s all you’ve got, just takes longer)
- Peeler and knife
Honestly, you could probably make this in a roasting tin if you had to. Dessert finds a way, as they say (or maybe that’s just me?).
How To Store It (Not That You’ll Need To)
Cover leftovers and pop in the fridge—it keeps for about two days. But, in my house, it’s usually gone by the next morning. If you want to reheat, a quick zap in the microwave or a low oven does the trick. Freezing? I wouldn’t, the texture gets weird, but that’s just my two cents.
How I Like To Serve It (And A Family Tradition)
I love this pie warm, just barely cooled, with a dollop of whipped cream or some vanilla ice cream (especially on a Sunday evening when the rain’s coming down). Sometimes, we add a drizzle of honey—my partner swears it’s the only way. On birthdays, I stick a candle in it. Why not?
Little Pro Tips (Aka: Learn From My Mistakes!)
- Let it cool at least 20 minutes, or the custard just falls apart—trust me, I once tried to cut it fresh out of the oven, and it looked like soup.
- Sift the flour if you remember, to avoid lumps. But if you forget, just whisk it extra well. No big disaster.
FAQ (Because Folks Always Ask…)
- Can I use canned pears? Yup, just drain them really well. The pie’s a bit sweeter, but sometimes that’s nice.
- Do I really need to peel the pears? Not really. I do if the skins are thick, but I’ve made it both ways. Some folks like the rustic vibe.
- Can I make it dairy-free? Probably, with a good plant-based milk and vegan butter. But I’ve not tried, so take that with a grain of salt (or sugar?).
- Why is my custard runny? Could be underbaked. The middle should jiggle but not slosh. Or maybe too much milk. Give it a few extra minutes next time.
- Any tricks for slicing it neatly? Chill it first, then cut. But honestly, life’s too short for perfect slices. Just dig in!
Digression: Pie, Coffee, and Cozy Evenings
You know, sometimes after a long week, I slice up a piece of this pie, brew a cup of Stumptown coffee, and put my feet up with a good book. Or I’ll check the weather for the 14th time even though it never changes. If you’re looking for other cozy dessert ideas, my favorite baking blog Sally’s Baking Addiction has loads of lovely, approachable recipes—highly recommend!
Anyway, happy baking, mate! And if your pie turns out a bit wobbly, just call it “rustic.” Works every time.
Ingredients
- 1 9-inch pie crust, unbaked
- 3 ripe pears, peeled, cored, and sliced
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
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2Arrange the sliced pears evenly over the bottom of the pie crust.
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3In a medium bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, nutmeg, and salt until smooth and well combined.
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4Pour the custard mixture over the pears in the pie crust, ensuring the pears are evenly covered.
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5Bake for 45 minutes, or until the custard is set and the top is lightly golden. Allow the pie to cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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