“Fall will fix everything,” my daughter wrote on the burlap banner that hangs above our doorway.
We are willing that to be true– or to at least trying to find ways to enjoy the many things our family loves about autumn. I know we’re rushing it a bit (a few more weeks on the calendar until the official season; in our part of the country the mercury still gets into the 80s; there is still a high level of unwelcome humidity in the air…)
But, I lit the pumpkin spice candle this week, and added pears, pumpkin puree and all the chex cereals to my grocery order. Let the fall baking begin!
First up, is a favorite of my husband’s. Since I prefer to use fresh pears, we don’t make it that often. Canned pears would make this a bit easier (save you the peeling and slicing), but this pie does best with firm fruit since it will soften as it bakes. Overripe pears will give you a mushier overall texture.
While I love to bake, I hate to make pie crusts. My Grandma Fern made the best, flaky pie crusts, and my mother has tried to help me master that art. However it’s just not my favorite thing to work on! Yes, a homemade crust (or if you live in a place where you can buy Amish made pie crusts– because lard) will elevate this, a store-bought frozen or refrigerator crust will work well (and save you a lot of time).
- 9 in unbaked pie crust
- 4-5 c. pears (peeled and sliced)
- 2 eggs
- 1 c. sugar
- 1/4 c. flour
- 1/4 c. butter
- 1 tsp. vanilla extract
- Pre-heat oven to 450F
- Arrange sliced pears in pie shell.
- In a mixing bowl combined remaining ingredients. Beat with an electric mixer until fluffy.
- Pour custard mix evenly over pears.
- Bake at 450F for 10 mintues
- Reduce the heat to 350F and bake until center is set, about 30 min