Tuesday, August 25, 2009

Pear Custard "Pie"

We're lucky enough to have a baby pear tree in our backyard (the pears are baby-sized, not the tree). The tree itself is huge, and I love it! It must love me too, because it's sharing lots of fruit these days.

Baby Backyard Pears

I had been wanting to bake something that highlights how delightful these baby pears are, but had been feeling especially indecisive. Enter twitter. One of the many reasons I love twitter is that it's an ideal resource for situations when I can't decide what to cook or bake, or don't know what I'm doing and need to send out an SOS (which is pretty much always). My online foodie friends will always be there with a slew of great suggestions. This one's from Heather, who responded to my query about what to make with my pear surplus, and I thank her muchly because it was divine!

Pear Custard Pie

It turned out to be more like a custardy oven pancake or clafoutis than a pie, which is why I've changed the name of the recipe to "Pie" instead of just plain Pie. No matter what you call it, though, this couldn't be easier to throw together (the hardest part by far was peeling and coring the pears), and couldn't be tastier either. Perfect for breakfast OR dessert!

This is also my entry for this month's Grow Your Own, hosted by Andrea at Andrea's Recipes, the venerable founder of GYO! Congrats Andrea on 2 successful years, I'm so glad to be a participant.

Pear Custard "Pie"
Adapted from Martha Stewart's Great Food Fast
Printable Recipe

Baking spray
1/4 c. unsalted butter, melted
3 ripe but firm Comice or Bartlett pears, peeled, halved, and cored (Amy's note: I used 6 of our tiny pears)
1/3 c. granulated sugar
1/3 c. all-purpose flour
2 tsp. vanilla extract
3 large eggs
3/4 c. milk
1/4 tsp. salt
Confectioners' sugar for dusting (Amy's note: forgot that, oops!)

1. Preheat the oven to 350F. Grease a 9-inch pie dish with baking spray or butter. Slice the pears 1/4 inch thick lengthwise. Arrange the slices in the dish.

2. In a blender or food processor, process remaining ingredients (except confectioners' sugar) until smooth.

3. Pour the batter over the pears; bake until golden and firm to the touch, 40-45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.


Dharm said...

This looks just lovely! Congrats on being featured on Finest Foodie Fridays! Nice blog you have here too.

Maria said...

I am loving this one! Pears are so good in desserts!

Heather in SF said...

I am so happy you liked this recipe! Love your photographs, great eye.

Thistlemoon said...

This looks amazingly good! And how luck are you to have a pear tree!!! :)

Anne said...

Yum! It looks like a pear version of a Dutch baby (which in turn looks like a giant, fallen version of a popover, which is perhaps my favorite breakfast food ever). I can't wait to try this. Hopefully I'll be getting pears in my CSA share soon... and if not, I'll just have to buy some at the farmer's market!

Andrea Meyers (Grow Your Own) said...

You made it! So glad you could join us again. The pie looks wonderful. I hope our apple trees produce a little something for us next year.

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