Caramelized Pear Custard Pie
This custard pie recipe elevates the simple pear to something heavenly. The pears are lightly caramelized, baked into vanilla custard, then topped with a cinnamon caramel sauce just before serving.
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days or freeze for up to 3 months.
Tip: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
1 starch, 1 fruit, 1 ½ other carbohydrate, 2 fat, ½ reduced-fat milk