Tuesday, October 7, 2014

Vanilla Pear Custard Kuchen

We had a lot of nice pears on hand last week. The Sasquatch brought a few from his trees, and then Lonnie's younger son brought a few up from Florida (along with some other fresh fruit).

Since there were a lot, I baked my one and only pear dessert recipe...

Vanilla Pear Custard Kuchen
1  1/2 cups flour
1/3 cup sugar
1 tsp. baking powder
7 Tblsp. butter
1 egg
1 tsp. vanilla

3 ripe pears (or more-depending on size)peeled, cored and thinly sliced

1/2 cup sour cream
1 egg
1/4 cup sugar
1 Tblsp. flour
1 tsp. vanilla

For crust: mix flour, sugar, and baking powder. Cut in butter until mixture looks like fine crumbs. Beat egg with vanilla and cut into flour mixture.

criss cross two knives repeatedly to cut in ingredients
 Pour this soft crumbly dough into a springform pan that's been sprayed with nonstick spray.

Using the back of a spoon, pat the mixture down to cover the bottom and about one and a half inches up the sides.

Arrange thinly sliced pears over crust and bake in a preheated 350 degree oven for 30 minutes.

Meanwhile, prepare filling: beat egg, stir in sour cream, sugar, flour and vanilla. Mix well.
Pour filling over the hot baked pie and spread completely over pears.

Bake an additional 18 to 20 minutes. The custard should be soft...not liquid-but not dried  out either. Cool about 5 or 10 minutes then run a knife around sides of pan to loosen crust.
Remove the ring.

It makes a nice presentation!

Allow to cool to room temperature before slicing.

We had this for dessert after Sunday dinner of beef brisket, macaroni and cheese, scalloped tomatoes, mini corn muffins and a green salad.

I used an avocado that Chris brought from Florida in the salad, diced up over baby spring mix with Craisins and toasted walnuts.

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