Pear Custard Pie
By
Brenda Newton
@Bigfig
4
Pears are beginning to fall and I am excited. I have made this pie for the last couple of years and I can already feel my mouth watering to taste another one. I took one to church social and ended up having to print off recipes for friends.
Blue Ribbon Recipe
This pear custard pie recipe may become my go-to fall recipe. I loved the creaminess of the custard and the slight crunch from the pears. With the cinnamon, cloves and nutmeg you have all my favorite fall spices in one dessert. I tried this warm and chilled - it was delicious both ways.
Tip: It's best to use a deep dish pie crust for this pie and a pie shield for the crust. 
Ingredients
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19" unbaked pie shell
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5 Tbspflour, divided (3 & 2)
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3 Tbspbrown sugar, or Splenda brown sugar
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2pears, cubed or sliced thinly
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1 can(s)(12 oz) can evaporated milk
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1large egg, slightly beaten
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1 tspvanilla
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2/3 cwhite sugar or Splenda granular
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1/2 tspcinnamon
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1/8 tspcloves
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1 pinchnutmeg
How to Make Pear Custard Pie
- In a small bowl combine brown sugar and 3 Tbsps. of flour. Sprinkle evenly over the bottom of the unbaked pie shell. Arrange pears in shell (slices arrange radiating out). I cube and slice and just drop in most the time. Be sure not to overfill so there is room for custard.
- In medium bowl whisk together evaporated milk, egg, and vanilla. Then pour over pears. To prevent overspilling do not overfill pie. If you want it full be sure to line bottom of oven with foil or use a deeper dish.
- In a small bowl combine remaining flour, sugar and spices. Sprinkle over the top of the pie.
- Bake for 45 minutes at 425 or until knife inserted in center comes out clean.
