Fall season is the perfect time to bake pies! The mix of textures from the pears, crust and custard is simply divine! We ate it with a drizzle of maple sirup and ice cream and it was delicious!

Yields 1 pie

Crust
1 1/2 cups flour
Pinch of salt
1/2 cup butter
1/3 cup water
1 tsp vanilla extract
Filling
4 eggs
1 cup milk
Pinch of salt
1/3 cup sugar
1/2 cup flour
1 tsp vanilla extract
1 tbsp melted butter
2 pears

  1. To make the crust, combine the flour and salt in a big bowl.
  2. Cut in the butter with a fork or your fingers until the mixture resemble a coarse meal.
  3. Add the water and vanilla and mix with a wooden spoon or your hands.
  4. Form a ball with the dough and cover with plastic wrap. Place in the fridge for an hour or more.
  5. Preheat the oven to 375F.
  6. Roll the pie dough out to 1/8" thick. Place your pie plate upside down on the dough and cut around it, 1 inch from the edge of the pie plate.
  7. Transfer the pie dough circle into the pie plate and press down with your fingers.
  8. Trim the excess dough right up to the edge of the pie plate. If desired, pipe the edges using your fingertips or crimp using a fork.
  9. Place pie weights in your pie and blind bake for 10-12 min.
  10. Take your pie crust out of the oven and let cool down while you prepare the filling. Lower the temperature of the oven to 350F.
  11. Cut off the pears in thin slices.
  12. Place all the ingredients in a bowl and mix with a electric mixer at slow speed until well combined.
  13. Pour the filling in the crust and place as many pear slices as you want.
  14. Bake for 30-40 minutes depending how cooked you want the filling to be. If you want a creamy filling, bake for 30 minutes. If you want the top to be crunchy, bake for 40min.