Pear Custard Pie

Don't let the "Pie" in the title scare you. This recipe is basically just a clafoutis, it's crustless, and it's so easy. Seriously, you just peel and slice some pears then blend up a super simple batter and bake until the pie is golden brown. I think it's simple enough for a weeknight dessert, but also elegant enough for a small dinner party.

The flavors are subtle but delicious, with just enough sugar to be sweet, but not overly saccharine. The custard gets nicely creamy and a bit eggy between the pear slices. While the sugar and flour bake up a little crunchy/caramelized around the rim. But the touch of vanilla and delicate floral taste of the pears are really what makes the dessert so lovely. Oh and the smell from the oven as this bakes is amazing.

I've made this pie twice so far, and both times it's turned out really nicely. While I haven't quite been able to replicate the perfect Martha Stewart slices, I definitely got better on my second go round. I used Bosc pears the first time, and Bartlett pears the second.

It's a bit tricky to get the slices of fruit arranged nicely, but I found that the Bartlett pears, since they're wider, worked a bit better. Also it helps to make a thin layer of fruit at the bottom of the pie plate, not overlapping, to stabilize the top layer. I used the smaller, not quite perfect slices for this. Two of my pears were a bit under-ripe so they stayed pretty firm through baking. In general I like my fruit a little green, but if you don't just make sure your pears are ripe!

Pear Custard Pie
from Everyday Food Great Food Fast

3 Comice or Bartlett Pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioner's sugar

Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in the dish.

In a blender (or use an immersion blender like me for quick cleanup), process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.

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