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
We are able to track the history of meal recipes back into antiquity, at least as far as the Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today like basil, mint and asafoetida. As we move on, there are two interesting books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is popular today, but instead accounts of the types of food enjoyed by the rich people of the time. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in recipe publications, many of which are now in private libraries. By the time we get to the 1900s, cooking books were in high demand, due to increased literacy, people having more leisure time and being a little richer. The arrival of television brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pear Custard Pie recipe.
