Pear Custard Pie

This week’s baking endeavor came from Martha Stewart. It was a pear custard pie and Casy loved it. It’s very easy to whip up and it fills the house with such a gorgeous aroma…very vanilla.

I was going to take it to work today for the masses since it’s a short week, but when I took it out of the fridge this morning, it didn’t look as appetizing as I knew it tasted…and that’s always important to the public. So...either we'll eat it up ourselves this week or we'll take it with us to my parents' house to finish up. Casy is pretty happy with either solution!

Gingerbread starts next week…

Pear Custard Pie
3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

::my notes::
You could probably substitute any number of fruit in for the pears, depending on the season. I think this would be great with a berry mix!

Love, T.