Pear-and-Almond Custard Pie
pear-and-almond custard piecooking light 
 
1   9inch pastry crust
5   firm, ripe anjou pears (about 2 pounds), peeled and cored
1/2 cup  packed brown sugar
1/8 tsp  salt
2 large  eggs
2/3 cup  2% reduced-fat milk
1/2 tsp  almond extract
1/2 tsp  vanilla extract
2 Tbsp  brown sugar
2 Tbsp  sliced almonds
 
prepare and bake the pastry crust in a 9-inch pie plate. cool crust 
completely on a wire rack. 
 
preheat oven to 400 degrees. 
 
cut pears in half lengthwise; cut each half into 1/8-inch-thick 
slices, keeping slices in order as they are cut. arrange pear slices in 
prepared crust in 2 layers. combine 1/2 cup brown sugar, salt, and eggs 
in a bowl; stir well with a whisk. add milk and extracts; stir well. 
pour milk mixture over pears; sprinkle with 2 tablespoons brown sugar 
and almonds. place pie plate on a baking sheet. bake at 400 degrees for 
15 minutes. reduce oven temperature to 350 degrees (do not remove pie 
from oven); bake an additional 1 hour and 5 minutes or until a knife 
inserted in center comes out clean. cool on a wire rack. yield: 8 
servings (serving size: 1 wedge). 
 
 
 
-- 
(ID: 4619) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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