Are pears anyone’s favorite fruit? They are not mine but Aunt Linda does it again! This is her fabulous recipe for pear custard pie. I’m a true fan of this fresh pear pie!
If you don’t want to make the fresh jam used in the recipe, you can substitute a store-bought jam flavor of your choice.
Since I have now changed my mind and pears are one of my favorites in fruit pies, take a listen to “You’ve Changed” sung by Billie Holiday. Although the change I made about how much I like pears is good, the change in the song isn’t quite as good. But still!
- 4 cups sliced pears
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- ½ cup apricot pineapple rhubarb jam
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter
- 2-4 tablespoons cold water
- In a large frying pan, put butter. Sauté pears in butter over medium heat, continuously stirring for 3-4 minutes. Set aside.
- In a large bowl, put flour, salt, and chunks of butter. With pastry cutter, blend butter into flour and salt until crumbly. With a fork, stir in 1-2 tablespoons cold water. Separate about 1/3 of the dough and shape into a flat ball.
- On a lightly floured surface, roll dough into a 14-inch circle. Lay dough into pie dish. Crimp edges.
- Roll remaining pie dough into a rectangle about 10” x10”. Cut strips for lattice
- Preheat oven to 375 degrees.
- In a bowl, combine sugar, cornstarch and salt.
- In medium saucepan over medium heat, heat milk until bubbles form at edges.
- Pour sugar mixture a little at a time into hot milk, stirring with a whisk to dissolve. Continue to stir and cook until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat.
- Stir in vanilla and butter.
- Pour slightly cooled custard in unbaked pie crust.
- Gently place pears onto custard.
- In a small bowl, microwave apricot pineapple jam for 15-20 seconds to soften it. Spoon over the top of the pear mixture.
- Lay 3-4 lattice pieces interlaced crisscrossing over the top of the jam and pears.
- Bake 35-40 minutes.