Pear Custard Pie Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
• In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
• Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears., Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

Steps:

• 1. In a small bowl combine brown sugar and 3 Tbsps. of flour. Sprinkle evenly over the bottom of the unbaked pie shell. Arrange pears in shell (slices arrange radiating out). I cube and slice and just drop in most the time. Be sure not to overfill so there is room for custard.
• 2. In medium bowl whisk together evaporated milk, egg, and vanilla. Then pour over pears. To prevent overspilling do not overfill pie. If you want it full be sure to line bottom of oven with foil or use a deeper dish.
• 3. In a small bowl combine remaining flour, sugar and spices. Sprinkle over the top of the pie.
• 4. Bake for 45 minutes at 425 or until knife inserted in center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

Steps:

• In 4-quart saucepan, stir 1 cup sugar, the water, vodka and liqueur. Cut slit down center of vanilla bean; scrape out seeds. Discard bean; add seeds to mixture in saucepan. Heat to boiling over medium-high heat; add pears. Reduce heat to low. Cover loosely; simmer 25 to 45 minutes or until pears are tender. (Poaching time will vary depending on ripeness of pears.) Remove from heat. Let pears cool in liquid 1 hour.
• Meanwhile, heat oven to 425°F. Place pie crust in 9-inch glass pie plate. Bake as directed for Partially Baked One-Crust Pie. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Remove pears from liquid to cutting board. Strain poaching liquid through mesh strainer; set liquid aside. Thinly slice pears; arrange in layers in decorative pattern in partially baked crust.
• In large bowl, beat all custard ingredients with whisk just until combined. Slowly pour over pears. Carefully place pie in oven (pie plate will be full). Cover crust edges with pie shield ring or strips of foil to prevent excessive browning. Place sheet of foil on rack below pie in case of spillover.
• Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Brush top of pie with 1 tablespoon reserved poaching liquid. Cool on cooling rack 1 hour. Refrigerate 2 hours or until completely cool.

Steps:

• Preheat the oven to 350°F; butter a 9-inch pie dish. Slice the pears 1/4 inch thick lengthwise. Arrange the slices, overlapping slightly, in the dish.
• In a blender, process the melted butter, granulated sugar, flour, vanilla, 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, dusted with confectioners' sugar.

Steps:

• Set oven to 375 degrees.
• Place 4 (orbs) pear halves on crust (flat side down).
• Mix eggs, sugar, heavy cream and pour over the pears.
• Bake for 40 min or until golden brown.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Steps:

• Pre heat oven to 350 F.
• Grease 9 inch pie plate.
• Arrange pear slices in pie plate, overlapping slightly.
• Process in a blender all other ingredients till smooth.
• Pour over pears.
• Bake till golden and firm to touch - about 45 minutes.