Pear Custard Pie and friends

Yesterday, I baked a pie and shared it with some friends. I didn't go home this year, 'cause I'm trying to save for Rome. But it reminded me that there are loads of people who don't ever go home for Thanksgiving. We gathered together and feasted and had a great time. 

I threw this pie together in no time. It was a lot easier than any other pie I've made before because it didn't need a crust. The custard, which is the best part, bakes into a lovely filling and is hearty enough to be mistaken for a crust. 

Make this for someone you love. Or maybe even someone you just sorta like. It's easy and amazing. =]

Pear Custard Pie (Recipe from Shutterbean)

  • 1/4 cup unsalted butter, melted plus more for the pie dish
  • 3 ripe but firm Comice or Bartlett pears, peeled, halved and cored
  • 1/3 cup  sugar
  • 1/3 cup flour
  • 2 teaspoons vanilla extract (I tossed in a small bit of almond extract in it, too)
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • confectioner’s sugar, for dusting
Preheat oven to 350F; butter a 9 inch pie dish. Slice the pears 1/4 inch thick lengthwise. Arrange the slices, overlapping slices, in the dish. (The bottom layer dosen't have to be pretty, but the top one should at least try to be)

In a blender, process the melted butter, sugar, flour, vanilla extract, eggs, milk and salt until smooth.

Pour the batter over the pears; bake until golden and firm to the touch, 40 to 45 minutes. Serve warm or at room temperature, dusting with confectioner’s sugar. Enjoy with friends or family.