Okay, well, sorry, WordPress is being super unresponsive, so these pictures are all you're getting. I will post the rest on IG later, because if I keep trying here this post will never happen!
This is the yummy pear custard pie I have now made twice. It's really perfect and I highly recommend it! I made it with almond which is the perfect accompaniment to the delicate pear flavor.
And it's more like frangipane — almost a custardy cake, rather than a true custard. In other words, not eggy or runny at all. I love the texture of it.
Yes, there are a few extra steps to this pie, but the result is well worth it in terms of the perfect melding of tastes and a company-worthy presentation.
This is the view in my garage fridge:
Beautifully formed pears from our trees (that I do nothing to other than the chickens did range around them, and maybe that helped with pests?). What a gift this year!
They keep in there because I picked them in an unripe stage, which is what you have to do to keep them and avoid the dreaded mushy brown core. This sort (I don't really know exactly what variety they are) look green but have a yellow blush and are really perfectly ripe just like this, once they have sat on the counter long enough to warm up.
I recommend using pears that are not soft-ripe for this recipe.
Pear Custard Pie Like Mother, Like Daughter
One pie crust, unbaked (I use the standard American pie crust found in Betty Crocker or any other such cookbook, or the French pâte brisée, using 3 parts butter and 1 part lard or bacon fat. I never ever use vegetable shortening — just use all butter if you don't have those other fats). Don't use a store-bought crust. Even a not stellar homemade one will be much better — butter fixes everything!
Filling
7-8 not quite fully ripe Bartlett pears
2 tablespoons lemon juice
2 eggs
1/4 tsp almond extract
1 cup sugar
1/4 cup butter
1/4 cup flour
Topping
1/2 cup sliced almonds
1 cup flour
1/2 cup sugar
1/8 teaspoon salt
8 tablespoons chilled unsalted butter cut into 1/2-inch cubes
Prepare pie crust.
Topping: Add all ingredients except butter and almonds and pulse in your food processor a couple times to combine. Add butter cut in cubes and pulse until it resembles small pebbles. Add the almonds.
Alternatively, add all of the topping ingredients except the almonds to a large bowl and mix with two forks or a pastry cutter. Add the almonds.
Refrigerate until ready to use.
Preheat oven to 350℉
Roll out pie crust and place in your pie plate, crimping the edges attractively.
Slice the pears and place in crust to fill it almost to the top but not quite. Thin slices will make the nicest texture for the cooked filling. If you don’t have the filling ready, sprinkle with lemon juice.
Filling: Add eggs to a medium bowl or food processor and lightly beat. Mix in all remaining filling ingredients.
Sprinkle 1/4-1/3 cup of your reserved topping mix over pears.
Evenly pour the filling over the pears. Spread it evenly with a spatula.
Spread the rest of the topping over the filling — you may not use all of it.
Bake for 50-60 minutes, until the filling has puffed up in the middle and has firmed up.
Check after 40 minutes and cover the top of pie with foil if needed during baking to prevent excessive browning, or broil the pie at the end of baking (without moving oven position) to brown the top — just watch it closely and see what it needs.
Let the pie cool for 2 hours before serving it. Store it in refrigerator — it's even better, if possible, the next day.
{bits & pieces}
- If you can't find the reverent worship you long for (I would add, be sure to have a little oratory at home)
from the archives
liturgical year
Blessed Columba Marmion, Abbot (see this post about this great spiritual director's advice on prayer and devotion — very helpful for the busy person in discerning what is the right way to approach the problem of nourishing the interior life in our state)
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Marie says
Aunt Leila,
Thank you for this article on the TLM. We just moved to a new part of the country and are new to our parish. Our new diocese is quite strict on where we can register.
My husband and I are being slowly pulled to the TLM( thanks in part to our previous pastor). We’ve switched to a traditional calendar in our home and love the rhythm it brings to our daily life.
We are currently a bit conflicted since we can’t register to the closest parish to us that offers a TLM( per diocesan directives since we’re outside of this parish boundaries).
We don’t know our new pastor( himself new to the parish) very well but have been a bit concerned by some of his words, mostly because he is asking people to receive the Eucharist on the hand only.
This past weekend we attended mass with my brother in law at his FSSP parish ( 3h drive from us!) and really felt a pull again.
It seems that my husband and I are both attracted to the parish a half hour drive from us that offers a TLM but don’t want to be disobedient or abandoning our current parish (3min from our home!).
Reading about what other families go through to attend a TLM really hits a chord with me. Thank you for this.
Rebecca says
I don’t know where you live or what the rules are but could you not go the the TLM but remain non parish members? It would make sacraments with children perhaps a little harder but I know of no church law that says you have to attend church where you are registered.
God bless
Marie says
Thank you Rebecca.
That’s what we’re currently thinking of doing. We will be attending mass at the TLM for the time being and go to our registered parish for daily mass.
The registration to a different parish has to be approved by the pastor of that parish if you don’t live within the limits.
We will see what the future brings.
God bless you too
Catherine says
I’ve often said that I want to be a burden to my children and grandchildren. Through two hospice situations I’ve seen great character growth that I want to bless my children with.
Christina A says
Ooooh, must try this pear custard pie, stat! I made a friend’s rhubarb custard pie for 4th of July and it was a great success, even without streusel. Years ago, another friend made us Bread Pudding Pear Pie from Taste of Home, and the butterscotch sauce that accompanies it is so addictive. I think I do less milk than it calls for so it sets up faster, and just use whatever bread I have on hand (cinnamon raisin/craisin bread is especially good): https://www.tasteofhome.com/recipes/bread-pudding-pear-pie/
Molly B. says
I am reading this post several days after my aunt’s passing, my deceased father’s sister, the second of the seven siblings to give up the ghost. Sadly, because of the current coronavirus circumstances, she was unable to burden her loved ones towards the end of her days, excepting one sister, who was permitted to enter the assisted living center once the aunt’s decline became obvious. And her loved ones wanted to be burdened! Thus Gilbert Meilaender’s essay really struck my heart. Thank you for sharing this.
And for the delightful recipe! I have asked my husband to plant a pear tree for me this coming early Spring as a consequence. I will update on this point in 2-3 years. 😉
Thank you, as always, for the gems of wisdom, in such a lovely tone! 😉
Molly
Diana says
What a lot of wonderful articles you shared this week – thank you! And thanks also for the lovely pie recipe!
Logan says
I’m sorry for the loss of your mother. Our family will pray for her. I feel the loss as part of the LMLD community; you’ve talked about Habou many times, and her love of beauty, her wit, and her great thrift finds will be missed!
Karen D'Anselmi says
This comment is on the pear tart. I hope I don’t sound trite…but in all the losses and sorrows of life, there is also this pear tart. And pears go so well with almonds! God is Good! Thank you, Auntie Leila.
Karen says
I also just wanted to add that it tastes delicious with Anjou pears as well.