What did I JUST DO- the story of the Pear Custard Pie

So, I've been reading this blog for a while and she recommended this cookbook. I bought it and tried a few recipes but then I forgot about it for a while. Yesterday when I was going shopping I thought I might be in the mood to try something new. A recipe for Pear Custard Pie caught my eye and I remembered that pears are on sale right now so I thought, what the hey, I'll give it a whirl. Knowing full well that Bobby won't touch this stuff, I made it tonight after dinner. It was so easy! After glancing at the recipe, I assumed there was a standard pie crust. Not so! Just a simple custard batter that you whip up in your blender. Blender! I almost never use my blender! You thinly slice the pears, arrange them in the pie plate and then pour the batter over the pear slices. I think the simplicity of this recipe makes it taste better.

I took it out of the oven, let it cool for about 10 minutes and dusted it with some powdered sugar. I cut out a small slice and like a civilized person, served it to myself on a pretty little dessert plate. Less than ten seconds after consuming that slice I was hovering over the pie plate and shoveling huge monster bites into my mouth. And now there is only half a pie left. Oh crap.



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

1. 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.
2. 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.
3. 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.