I can’t believe it’s December! Only 22 days until Christmas which means we’re all officially allowed to go overboard with all things festive, spiced and cozy.
Since this month will be full of cinnamon, cloves, nutmeg and co. I thought I’ll kick it off with something a little more relaxed… yet super warming and wintery.
Pear custard pie with a caramelized almond crust!
The main ingredient of the custard is pears and believe it or not it got praise for being the most creamy and custard-y custard ever. Ha! No dairy and eggs needed.
In my experience this pie tastes best snuggled up on the sofa to a loved one (bestie or sibling very much included in this category) and big mugs of hot chocolate on the side.
- 4 pears
- 1 Tbsp light brown soft sugar
- ½ cup soy cream
- 3 Tbsp corn flour
- 1 cup white all purpose flour
- ⅓ cup margarine
- 2 Tbsp light brown soft sugar
- 1½ Tbsp ice water
- 2 Tbsp margarine
- 4 Tbsp sugar
- 1 cup flaked almonds
- sprinkle of light brown soft sugar
- Peel 3 of the pears, remove the pit and roughly cut them into pieces. Place them in a sauce pan, add the sugar and start cooking them on medium heat. Stir regularly to avoid burning.
- When the pears start softening add the soy cream and cook until the cream starts bubbling, then turn down the heat.
- Pour the mixture into a blender or food-processor and blitz until smooth and creamy.
- Return the mixture back to the sauce pan and bring to a boil. Add the corn flour, turn down the heat and stir until the custard starts thickening.
- For the pie crust place the flour, margarine and sugar in a mixing bowl and combine using a fork.
- When the mixture starts forming dough crumbles add the ice water and mix and knead the dough with your fingers.
- Pre-heat the oven to 180˚C.
- Press the dough in a greased, if possible loose bottom, pie dish and work it up the sides. Press down the pie crust gently with a fork to even it out. Line the inside of the crust with baking paper and fill with ceramic baking beans or dried pulses. Blind bake the pie crust for 10-15 minutes until the pastry is firm. Set it aside and prepare the filling.
- In another sauce pan melt the margarine on low heat and add the sugar. Stir until the margarine and sugar become a creamy mixture. Add the flaked almonds and combine well.
- Pour in the custard into the pie crust and top it off with the remaining, sliced pear.
- Top off the pie with the flaked almond mixture and sprinkle a little more sugar on top.
- Pop in the oven and bake for 25 to 30 minutes or until the almond crust turns golden brown.
- Let the pie cool before serving. Enjoy!