Pear Custard Pie is rich and decadent. A delicious cooked vanilla and pear flavor is evident in every bite of this crustless pie. This fragrant pie is fitting for fall, when pears are in season.
Pear Custard Pie
·3 ripe pears, peeled, halved, and cored
·¼ cup unsalted butter, melted
·⅓ cup granulated sugar
·⅓ cup brown rice flour
·2 tsp pure vanilla extract
·¾ cup skim milk
·Dash of salt
·Powdered sugar for dusting
Preheat oven to 350˚. Butter a 9-inch pie pan. Slice the pears lengthwise in ¼ inch thick pieces. Arrange the pear slices in the pie dish, overlapping slightly.
In a blender, process the melted butter, sugar, rice flour, vanilla, eggs, milk, and salt until smooth.
Pour the batter over the pears. Bake until golden and firm the touch, about 40 to 45 minutes. Dust with powdered sugar before serving.
Recipe modified from the "Everyday Food - Great Food Fast" cookbook from the Kitchens of Martha Stewart Living
I've also shared this recipe on: The Gluten-Free Vegetarian Thanksgiving