If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

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The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

This is a simple and elegant pie that’s amazingly easy to make.

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

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Spiced Pear Custard Pie

 

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Prep time

3 hours

Cook time

40 mins

Total time

3 hours 40 mins

 

Simple and elegant spiced pear custard pie.

Author: Zesty Olive

Serves: 6-8 servings

Ingredients

• 4 Anjou, Comice, or Bartlett pears, peeled and sliced
• ¼ cup rum
• ¼ cup melted unsalted butter
• ½ cup granulated sugar (or Swerve Granular Sugar Replacement)
• ⅓ cup all-purpose gluten-free flour (Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
• 2 teaspoons vanilla extract
• 3 large eggs
• ¾ cup milk
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 Tablespoon honey
• Confectioners' sugar (I used Swerve's Confectioner's Sugar Replacement)

Instructions

1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.
   
   
2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.
   
   
3. Arrange pear slices in bottom of pan, slightly overlapping.
   
   
4. Drizzle pears with honey.
   
   
5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.
   
   
6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.
   
   
7. Let cool for several hours before serving.
   
   
8. Serve with a dusting of confectioners' sugar.

3.5.3226