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Pear Custard Pie
Pear Custard Pie
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From: EatingWell Magazine, November/December 2017
A velvety, light custard surrounds ripe pears in this healthy pear pie recipe. Serve with a dollop of vanilla whipped cream.
- By: Summer Miller
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- Crust
- ¾ cup whole-wheat pastry flour or white whole-wheat flour
- ½ cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 7 tablespoons cold unsalted butter
- 3 tablespoons toasted slivered almonds, finely chopped
- 3-4 tablespoons ice water
- Filling
- 4 cups sliced peeled Bartlett or Bosc pears (about 4 medium)
- 1 tablespoon lemon juice
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ¾ cup reduced-fat milk
- 1 tablespoon butter, melted and cooled
- Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
- Confectioners' sugar for dusting
Preparation
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Prep
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Ready In
- To prepare crust: Whisk whole-wheat flour, ½ cup all-purpose flour, 1 teaspoon granulated sugar and ¼ teaspoon salt in a medium bowl. Cut 7 tablespoons butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Sprinkle almonds over the mixture. Add 3 tablespoons ice water. Toss with a fork until evenly moist. Squeeze a clump of dough: If it stays together, you've probably added enough water. If not, add another tablespoon of water and toss to combine. Knead the dough in the bowl a few times—it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 3 months).
- When ready to assemble pie: Preheat oven to 375°F.
- To prepare filling: Toss pears with lemon juice in a large bowl. Whisk flour, sugar, cinnamon, nutmeg and salt in a medium bowl. Whisk eggs, milk, butter and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
- Remove the dough from the refrigerator and let stand for 5 minutes to warm slightly. Roll out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and the side of your index finger.
- Fill the crust with 2 cups of the pears. Arrange the remaining pears in a circular pattern on top of the bottom layer. Pour the custard mixture over the pears.
- Bake the pie until the custard is fully set around the edges and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack to room temperature, about 1½ hours, then refrigerate for 1 hour. Dust with confectioners' sugar, if desired, just before serving.
- To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Refrigerate pie for up to 1 day. Dust with confectioners' sugar just before serving.
- Equipment: 9-inch pie pan (not deep-dish)
- Serving size: 1 slice
- Per serving: 258 calories; 12 g fat(7 g sat); 3 g fiber; 32 g carbohydrates; 5 g protein; 43 mcg folate; 82 mg cholesterol; 14 g sugars; 7 g added sugars; 416 IU vitamin A; 3 mg vitamin C; 46 mg calcium; 1 mg iron; 148 mg sodium; 134 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1 starch, ½ other carb, ½ fruit, ½ medium-fat protein, 2 fat
