Apple-Pear Custard Pie
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Apple-Pear Custard Pie
If you're tired of pumpkin pie and apple pie, try this delicious, creamy fall pie as an alternative.
- Crust:
- 1 ¼
- ½
- 1
-
½
cup (1 stick) cold butter, cut into ½ inch cubes
- 3-4
- Filling:
-
3
eggs
- 1
- 1
- ¼
- 1
- 1
-
2
Bartlett pears, peeled, cored, and chopped
-
2
Macintosh or other tart apple, peeled, cored, and chopped
Crust:
Put flour, salt, and sugar in the bowl of a food processor and process just until mixed. Add the butter and pulse for under 30 seconds, just until the butter is the size of peas. Add the ice water and process until the dough begins to clump (add more water if necessary). Turn the dough out onto a piece of plastic wrap, quickly shape into a disc, and place in the refrigerator for 1 hour. In an hour, take out the dough and roll out on a lightly floured surface. Roll into a circle big enough to fill a 10 inch pie dish with some overlapping the edges. Transfer the dough to the pie dish and press into the dish (do not stretch the dough). Cut off the excess around the edges and crimp or put a pattern around the edge with the tines of a fork. Put the pie shell into the refrigerator while preparing the filling.
Filling:
Preheat the oven to 400 degrees.
Put eggs, sugar, sour cream, and flour into a medium mixing bowl and beat on medium speed for 1–2 minutes. Add the vanilla, cinnamon, and nutmeg and stir until incorporated. Prepare the apples and pears and fold them into the egg mixture.
Baking:
Bake the pie shell for 10 minutes. Take the pie shell out of the oven, turn the temperature down to 350 degrees, and add the filling to the pie shell. Fill to the top, and pat the pie softly on the counter to make sure the filling settles to the bottom. Put back in the oven for 45 minutes, or until the custard is not liquidy and the edges are browned.
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