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A velvety, light custard surrounds ripe pears in this healthy pear pie recipe. Serve with a dollop of vanilla whipped cream. Source: EatingWell Magazine, November/December 2017

Summer Miller




Instructions Checklist
  • To prepare crust: Whisk whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon granulated sugar and 1/4 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 degrees 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 1 1/2 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)

Nutrition Facts

258 calories; 12.4 g total fat; 6.6 g saturated fat; 82 mg cholesterol; 148 mg sodium. 134 mg potassium; 31.7 g carbohydrates; 3.2 g fiber; 14 g sugar; 5.2 g protein; 416 IU vitamin a iu; 3 mg vitamin c; 43 mcg folate; 46 mg calcium; 1 mg iron; 15 mg magnesium; 7 g added sugar;


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