Fruit Custard Pie with Pears
Looking for a delicious, simple, healthy dessert? Look no further! This Fruit Custard Pie with Pears is perfect – fruity, eggy, custardy deliciousness. I have to keep myself from eating the entire thing every time I make it! Feel free to swap out the pears for apples if preferred. Enjoy!
How to make Fruit Custard Pie with Pears
Preheat your oven to 350 degrees F. Spray a pie dish or tart pan with olive oil cooking spray, and arrange your pears, overlapping slightly, around the dish. Two circles around the dish should be enough.
Next, place maple sugar, flour, vanilla, eggs, milk, and salt in a blender and process until smooth. Slowly add melted butter while blending to temper your eggs. Pour batter over the pears in the dish.
Bake your Fruit Custard Pie until golden brown, about 40-45 minutes. Serve with whipped cream, crème fraiche, or plain Greek yogurt. Delish!
Whenever you make a custard, you want to temper your eggs. Tempering your eggs means slowly heating them up to avoid scrambling. If you were to quickly pour hot liquid over your raw eggs, curds would form resulting in scrambled eggs. When you temper, you slowly add a little bit of warm liquid at a time. This warms up the eggs gradually and prevents the egg from cooking and curds from forming. In this recipe, you temper eggs by slowly adding the melted butter while blending the egg mixture in the blender.
Pears are a delicious and nutritious fruit. One medium pear has about 100 calories and contains a good amount of vitamin C and fiber. Vitamin C is important to keep our immune system on track, and fiber contributes to a healthy gut! Pears naturally contain phytonutrients (plant nutrients) and antioxidants, mostly found in their skins. The insoluble fiber is also found in the skins, so avoid peeling your pears whenever possible.
For this recipe, look for pears that are still a little firm. The firmness helps when cooking the pears so that they remain intact. If you aren’t a fan of pears, feel free to use apples in my Fruit Custard Pie instead!
When making sweets, I prefer to use Maple Sugar. Maple sugar, which is evaporated maple syrup, does contain some nutrition. Maple syrup is made from boiled down sap of sugar maple trees and contains some calcium, potassium, iron, phosphorus, and sodium. It can replace white sugar at a 1-1 ratio, and I like the slight maple flavor it gives to sweets! Give maple sugar a try in this Fruit Custard Pie and tell me what you think.
“Maple Syrup How It’s Made.” Pure Maple from Canada, www.puremaplefromcanada.com/about/how-its-made/?gclid=Cj0KCQiA7OnxBRCNARIsAIW53B_FEf8xp4J643D9yqA4yiaCIOP0fC2o2yNXVfUX97tzkyd41fcfvCcaAm5LEALw_wcB.
“Pear Nutrition: Nutritional Value & Health Benefits.” USA Pears, 24 Jan. 2020, https://usapears.org/pear-nutrition/.
Pear custard pie
- 3 pears unripe work best, halved and sliced ¼ inch thin
- ¼ cup maple sugar
- 1/3 cup whole wheat pastry flour
- 2 teaspoons vanilla
- 3 eggs
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- ¼ cup melted unsalted butter
Preheat oven to 350 degrees F. Spray a pie dish or round tart pan with olive oil cooking spray.
Arrange pear slices, overlapping slightly, around the pie dish. Two circles should be adequate.
Place maple sugar, flour, vanilla, eggs, milk, and salt in a blender and process until smooth. Slowly add melted butter while blending. Pour batter over pears in the dish.
Bake until golden brown, ~40-45 minutes. Serve with a dollop of whipped cream, crème fraiche, or plain greek yogurt.