Pear Custard Pies
Pear Custard Pies

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pear custard pies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Line unpricked pastry shell with a double thickness of heavy-duty foil. Keyword pear custard pie, pear pie. Homemade Spiced Pear Custard Pie: Celebrate Fall With Creamy Deliciousness.

Pear Custard Pies is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Pear Custard Pies is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have pear custard pies using 12 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Pear Custard Pies:
  1. Make ready Pear Compote
  2. Make ready 1 Asian pear
  3. Take 2 tbsp Sugar
  4. Make ready 1/2 Lemon juice (or lemon juice powder)
  5. Make ready Custard Creme
  6. Take 1 Egg yolk
  7. Take 25 grams Sugar
  8. Get 10 grams Cake flour
  9. Prepare 120 ml Milk
  10. Get 5 drops Vanilla extract
  11. Get Pie Crust
  12. Make ready 2 sheets Frozen puff pastry

This looks so good - the creaminess of custard, and the smooth, warm texture of pears mixed with just a bit of cinnamon and nutmeg. The filling was adapted from Mama's Peach Custard Pie recipe. Pear Custard Pie (slightly modified from this recipe from food for my family) […] Reply. Cranberry-Orange Pie with Cornmeal Brown Sugar Streusel Topping

Instructions to make Pear Custard Pies:
  1. Pear Compote: Quarter the pear, peel it, and remove the core. Slice diagonally into 5 mm thick slices.
  2. Combine the pear from Step 1, sugar, and lemon juice in a heat resistant container, cover with a lid (or cling film) and microwave for 3 minutes. Turn the pears over, cover with a lid and microwave for another 2 minutes.
  3. Let it cool down a little. When it's cool enough, chill in the fridge.
  4. Blind-baking the pie crust: Thaw the frozen puff pastry sheet in the fridge (about 30 minutes). Roll it out with a rolling pin to shape into a square (1 at a time).
  5. Quarter the pastry from Step 4. Make 4 slits and put into muffin molds.
  6. Make 4 slits as shown in the picture.
  7. Place a aluminum cup on each pastry and fill with baking beans. Blind bake in a preheated oven at 200°C. Bake for 10 minutes, remove the baking beans and bake for another 10 minutes.
  8. Custard Cream: Combine the egg yolk and sugar in a bowl, and mix with a whisk until the mixture turns whitish. Sift in the cake flour and mix well.
  9. Warm up the milk in the microwave. Add 1/3 of the milk into Step 8 and mix lightly. Then add the rest of the milk and mix well.
  10. Transfer to Step 9 into a pan, heat over medium heat while stirring. When thickened, remove from the heat. Cool the pan in a bowl of iced water.
  11. When it's cooled a little, transfer to a container, cover tightly with cling film and chill in the fridge. You can whip heavy cream and combine with the custard cream if you like.
  12. To finish: Put the custard into the cooled pie pastry and decorate with the pear compote. You can put the whipped cream under the custard if you like.
  14. If the bottom of the pie crust is puffed up, press lightly to flatten it to secure the cream.
  15. I made my own pie crust! Please give it a try when you have time.
  16. I put canned tangerines (this one is canned Dekopon citrus) on top!
  17. I can only make 6 pies with this mold, so I use paper muffin cups to bake the rest. Cut the top part of the cups to adjust the height.

Tangy strawberry-rhubarb leads the way in spring, sultry peach follows during. Arrange slices, overlapping slightly, in dish. The reason your pear pies are tasting like apple pies is the CINNAMON!!! Do what our family does and use NUTMEG! Other reviewers are correct: make sure your pears are ripe almost to the point of being soft.

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