Few things are as delicious as a homemade fresh custard pear pie. In this recipe, fresh (or canned pears) are prepared in a homemade custard filling and sprinkled with cinnamon and sugar before baking.
- 9” unbaked pie crust
- 1/4 Cup all-purpose flour
- 3/4 Cup sugar
- 1 Cup evaporated milk
- 1 Tablespoon lemon juice
- 2 pints (16 oz) fresh or canned pears, drained
- 1/4 teaspoon cinnamon
- 1 Tablespoon sugar
- Preheat oven to 400˚ F.
- In a large bowl, whisk together flour and 3/4 cup sugar. Add evaporated milk and lemon juice. Whisk together until creamy. Gently fold in pears.
- Pour pear filling into unbaked pie shell. Sprinkle with cinnamon and 1 Tablespoon of sugar.
- Bake at 400˚ for 45-50 minutes. Let cool for 2 hours before serving.
How to avoid burned edges around your pie. I highly recommend investing in a good pie shield like this one. I add it about halfway through the baking process. This helps to keep the outer crust from burning while the rest of the pie bakes.
Spread the pears in the filling. When you first pour the pie filling into your pie shell you will want to spread the pie filling around so the pears are evenly distributed. Do this carefully as overflowing the filling will lead to it burning around the edges.
Check your pie during baking. Keep an eye on your pie as each oven is unique. I typically set my timer to 10 minutes before end bake time and check it. You’ll know your pie is done when the bottom of the crust is a nice golden brown.
Let the pie cool before serving. Pies do best when they have plenty of time to cool. For this custard pear pie I recommend waiting at least two hours before slicing.
Refrigerate leftovers after slicing. After slicing into the pie and the pie is completely cool from the oven, store in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 1 slice
- Calories: 317
- Sugar: 34.5
- Sodium: 153.8
- Fat: 8
- Carbohydrates: 59.1
- Protein: 3.8
- Cholesterol: 0
Keywords: custard pear pie, pear pie