Caramelized Pear Custard Pie
Crust
1 1/2 cups white whole-wheat flour (see Tip) or all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons canola oil
3 tablespoons ice water, plus more as needed
Pears
4 small, slender, ripe but firm Bosc pears
1 tablespoon butter
1/2 cup packed light brown sugar
2 tablespoons water
1/2 teaspoon ground cinnamon
Pinch of salt
Filling
3 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 12-ounce can low-fat evaporated milk, divided
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
To prepare crust: Whisk flour, 1 tablespoon granulated sugar and
1/4 teaspoon salt in a large bowl. Using your fingers, quickly rub butter
into the dry ingredients until the pieces are smaller but still visible. Add
oil and toss with a fork to combine. Sprinkle with 3 tablespoons water and
toss until evenly moist. Knead the dough in the bowl a few times—the mixture
may still be a little crumbly. If it feels dry or doesn’t start to clump
together as you knead, sprinkle with another tablespoon of water and knead
again. Turn the dough out onto a lightly floured surface and knead a few
more times, until it just holds together. Form into a ball, then pat into a
disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
Preheat oven to 400°F. Coat a 9-inch pie pan with cooking spray.
Let the dough stand at room temperature for 5 minutes. Roll out between
sheets of parchment or wax paper into about a 14-inch circle. Peel off the
top sheet and invert the dough into the prepared pie pan. Peel off the
remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold
the edges under to make a plump edge; flute or crimp the edge with your
fingers or a fork. Line the dough with a piece of parchment paper or foil
large enough to lift out easily; fill with pie weights or dried beans. Bake
for 7 minutes. Remove the foil or paper and weights and continue baking just
until lightly browned, 3 to 5 minutes more. (The crust will not be fully
baked.) Let cool on a wire rack.
Reduce oven temperature to 350°.
To prepare pears: Peel pears, halve lengthwise and remove stems. Core with a
melon baller or small spoon. Melt 1 tablespoon butter in a large heavy
skillet over medium heat. Stir in brown sugar, water, 1/2 teaspoon cinnamon
and pinch of salt. When the sugar is melted and bubbling, add pears,
rounded-side down. Cook, gently swirling the pan from time to time to help
the sugar cook evenly, until the pears just start to color on the bottom,
about 5 minutes. Gently turn the pears over, reduce the heat to medium-low
and continue cooking and swirling the pan frequently until the pears are
tender when pierced with a knife and the sauce is thickened and looks like
caramel, 3 to 10 minutes more (depending on your stove). Remove from the
heat. Gently transfer the pears to the pie crust, arranging them cut-side
down with the stem ends pointing toward the center. (The pears will be very
snug in the pan; if they are too wide at the base for all 8 to fit, trim a
little off the sides of a few pears). Set the pan with the caramel sauce
aside.
To prepare filling: Whisk granulated sugar, cornstarch and 1/4 teaspoon
cinnamon in a medium bowl until well combined. Add 3/4 cup evaporated milk,
eggs, vanilla and pinch of salt; whisk to combine. Pour the custard over the
pears (they will not be completely submerged).
Bake the pie until the center is just set, 35 to 40 minutes. Transfer to a
wire rack while you prepare the caramel topping.
Add 2 tablespoons of the remaining evaporated milk to the pan with the
caramel sauce. (Refrigerate the rest of the milk for another use.) Bring to
a boil over medium heat and boil, stirring, until thickened and reduced
slightly, 1 minute. Spoon the caramel sauce over the warm custard, leaving
the pears uncovered. Gently tilt the pie as you drizzle, if necessary, to
help cover the top. Let stand about 30 minutes before serving. Serve warm.
(Alternatively, rather than drizzling the whole pie, serve each slice with a
drizzle of the caramel sauce.)
Tips & Notes
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days
or freeze for up to 3 months.
Nutrition
Per serving: 350 calories; 13 g fat ( 4 g sat , 5 g mono ); 68 mg
cholesterol; 53 g carbohydrates; 20 g added sugars; 8 g protein; 5 g fiber;
179 mg sodium; 285 mg potassium.
Nutrition Bonus: Iron (20% daily value)
Carbohydrate Servings: 3 1/2
Exchanges: 1 starch, 1 fruit, 1 1/2 other carbohydrate, 2 fat, 1/2
reduced-fat milk
Prettypinkbutterfly
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