Recipe Image

Pear Custard Pie

  • 40 m
  • 5 h
Summer Miller
“A velvety, light custard surrounds ripe pears in this healthy pear pie recipe. Serve with a dollop of vanilla whipped cream.”


    • 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


  • 1 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).
  • 2 When ready to assemble pie: Preheat oven to 375°F.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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)
ALL RIGHTS RESERVED © 2019 Printed From 2/21/2019