Pear-Custard Pie Recipe


Ingredients

6 ripe pears
1 egg
2/3 cup sour cream (light is ok)
1/2 cup sugar
1 tsp vanilla
3 tbsp flour (wondra)
1/4 tsp nutmeg (optional, but recommended)

TOPPING

5 tbsp sugar
5 tbsp brown sugar
1 1/2 cup chopped walnut pieces (optional, bu, t recommende
2 tsp cinnamon


Directions

Place pie crust in glass pie dish (9 inch).

Beat egg lightly in bowl. Add sour cream, sugar, vanilla, flour and
optional nutmeg to beaten egg. Blend until smooth. Peel, core and
slice pears thinly. Add pear slices to custard in the bowl. Toss pear
slices in the custard until all pear slices are coated with custard.
Place the coated slices in pie dish with the uncooked pie crust.
Arrange the coated sliced pears in the crust to be more or less flat.
Mix all topping ingredients, except the nuts (if used), together.
Sprinkle the nuts evenly over the top of the pie. Pour all of topping
on top of pie and smooth out the topping. Bake at 375 F. (glass pie
dish) for 1 hour and 10 minutes.


Servings: 1 servings

 

 

Pear-Custard Pie Recipe brought to you by Recipe Ideas


Categories: Dessert; Pear; Pie


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions back into the far past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. However, these, early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Interestingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`.

As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida.

During the succeeding few centuries, the rich families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording popular recipes of the day.

Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books.

Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes just like those on this site.

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We hope you enjoy this Pear Custard Pie recipe.

 


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