Burnt Custard Pear Pie

As a child growing up, I have such golden memories of Thanksgiving and the beautiful dinner, always far too much, even for our giant extended families to eat. I loved walking in from the crisp outside air to smell the mixture of all the warm, traditional smells of Thanksgiving coming from the kitchen. Then seeing the bustle of activity as my Aunts and Uncles, Parents, and Grandparents rushed to make the final touches on the special dish they prepared, each one made with extra care to share with loved ones on this day. Beautiful place settings, the tinkling of glass and silverware, and the fun of looking around the room for the place setting that had my name on it. Once everyone was seated, our family bowed in a humble prayer of gratitude, and I peaked at my cousins through squinted eyes. I loved gazing around the dining room and seeing the happy faces of my cousins of all ages, my Parents, Aunts and Uncles, and Grandparents. No wonder this was always the most magical meal of the year.

Now as an adult, I think back on those times and I still see them with the eyes of a child. What could be better than having so many of my family gathered into one room sharing a delicious meal together? I think this is why we keep this tradition, because even as a young child, I knew the significance of Thanksgiving day and the Thankful feelings of gratitude for so much bounty and sharing.

This year, why not invite a new friend?

As a child, I remember many times when someone new came to Thanksgiving Dinner. Eyeing the strangers with curiosity and being not quite sure how to welcome someone new into this sacred fold of family and tradition felt foreign and a little clumsy for me. Suspicious glances to the table where the new comers were seated always yielded surprise as I realized that my family was talking and laughing and creating new memories with outsiders:) Who were these new people and how was it that by the end of the meal, it seemed that a strong new friendship had developed?

The funny thing is that this is exactly what I imagine the first Thanksgiving to be. Undoubtedly, those seated at the First Thanksgiving must have felt some of those same feelings I did as a child. Who are these new strangers having dinner with my family? The wonderful thing we celebrate is that the Pilgrims and the Indians set aside cultural differences, language barriers, customs, prejudice, hurt, frustration, and misunderstanding to share a meal as one family. In their time, it seems that they had even greater differences to find friendship through than most of us have today with those in our communities. I love this tradition and how it has a unique power to help us step outside of comfort zones to look for new friends that might be the perfect addition to our special celebration.

With this idea of sharing a new friendship with a visitor, I want to share a special recipe with you in hopes that it might find a place at your Thanksgiving table. This is a treasured family recipe, in fact, none of us know exactly where it came from. It’s simple, but elegant, unique, but you likely have everything you’ll need for it in your pantry. It’s rustic and traditional, and you may find that your family will ask you for the recipe, which I hope you will share along with a hug. Without further adieu…

Burnt Custard Pear Pie

Ingredients:

6 Large, Ripe Pears, Peeled and sliced

1 unbaked Pie Crust, your favorite crust recipe or may be store bought

For the Custard:

1/4 cup all purpose flour

1 cup sugar

1/2 tsp Freshly grated Nutmeg

1 TBSP Lemon Juice

1 Cup Heavy Whipping Cream

For the topping:

2 TBSP Ground Cinnamon

Instructions:

1. Begin by peeling and slicing pears and laying them inside the unbaked pie shell.

1. Mix all ingredients for the custard in a medium sized bowl. Whisk until smooth.

1. Pour custard over the top of the pears in the pie.

1. Place pie on a baking sheet lined with foil or parchment as the pie has a tendency to bubble over a bit.
2. Sprinkle the top of the pie with Ground Cinnamon to create a thin layer over the top.

1. Bake at 425 degrees for 30-40 minutes or until the top layer of the pie looks slightly burnt. The custard isn’t really burnt, but the Cinnamon cooks with the sugar in the custard to form a delicate, crackly crust.
2. Enjoy warm or chilled.

Copyright

This pattern and its images are copyright protected and the sole property of Abby Holmgren.

Please do not redistribute, transfer, or sell the pattern, or alter it to claim as your own. You may sell any products you create from this recipe. Please credit the designer by linking online listings.