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.


  1. Sounds great. Beautiful photos too! I like clafouti but have never made it...maybe it's time!

  2. I love clafoutis--this is beautiful!

  3. this looks utterly delicious! must try soon :)

  4. I think it is safe to say that a weeknight dessert really has to be easy, foolproof and delicious. Otherwise, who has the time? Sounds like this recipe hits all three, which makes it a must-try in my book. Just wondering...if you serve this to someone who isn't fond of pears, would apples subtitute nicely? Thanks for sharing.

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.


  5. @Hungry Dog - I like clafouti because they're kind of ridiculously simple, but also so rewarding!

    @Lisa and Michelle - thank you!!

    @Casey - I think apples would probably work, but I couldn't guarantee it, sometimes they seem to need more time to bake. I'm sure it would look pretty and taste good, but apples might stay pretty firm. Thanks, I'll take a look!

  6. Hi!
    This pear recipe is very easy to prepare and easy to eat.
    I know everyone is going to love it.

  7. So, is there a bottom layer and a top later of pears? I'm confused since the recipe says to pour the mixture over the arranged pears, but the photo shows them on top.

  8. @anon - You do pour the wet mixture over the pears. The custard seeps in between the slices of fruit and plumps up a little. But overall the pie isn't super thick and the pear slices do rise a little bit. Hope that helps!

  9. Really great post, Thank you for sharing This knowledge.Excellently written article, if only all bloggers offered the same level of content as you, the internet would be a much better place. Please keep it up!

  10. There are may person searching about that now they will find enough resources by your post,

  11. I need this article to complete my assignment in the college, and it has same topic with your article. Thanks, great share.

  12. This is the perfect blog for anyone who wants to know about this topic. You know so much its almost hard to argue with you (not that I really would want...HaHa). You definitely put a new spin on a subject thats been written about for years. Great stuff, just great! 338a Bola Tangkas Casino Sbobet

  13. Hey, just looking around some blogs, seems a pretty nice platform you are using. I'm currently using Wordpress for a few of my sites but looking to change one of them over to a platform similar to yours as a trial run. Anything in particular you would recommend about it? chinese new year 2012 mid autumn festival 2011 hungry ghost festival 2011

  14. Hi , i got this Article , i was searching some thing relevant to this, And i am feeling lucky, as its the perfect one for what i am looking for. I will share this link on face book.

  15. I've just made this and its baking as we speak. perfect recipe for what I needed as i am on an elimination diet and the only fruit I can eat is pears, but I can also eat the other ingredients in this so it sounds yummy for a change! keen to try it later :)

  16. wow....! Very nice and useful article. Your way of explanation is beautiful. I learn a lot of things from your article. The stuff you are using that is very useful and helpful. Thanks for sharing a very informative article.

    how to make a girl squirt

  17. It’s a great site to see. That will help for improvisation of me. Will definitely marked as Bookmark.
    business phone broadband


Related Posts Plugin for WordPress, Blogger...