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Pear Custard Pie

Pear Custard Pie

Chef Tristan Toleno

Riverview Café, Brattleboro, VT

Ingredients:

  • 6 cups (about 8 pears) of large ripe pears, peeled, core removed and cut into ¼ inch slices
  • 1 tsp fresh, ground nutmeg
  • ½ cup brown sugar
  • 1 Tbsp all-purpose flour
  • ½ stick unsalted butter, softened
  • ¼ cup maple syrup (Grade B or Dark Amber)
  • 3 whole eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 9-inch pie crust

Method:

Pre-heat oven to 425.
In a large bowl, mix the sliced pears with nutmeg, brown sugar and flour. Let mixture sit for 15 minutes.
In another bowl, mix the eggs, vanilla and the maple syrup together. Whisk in the butter until the custard is smooth.
Drain off any excess liquid from pears, and place the pears into in to pie crust in an even layer.
Pour custard mix over the top.
Bake for 15 minutes at 425. Then reduce the heat to 325 and cook for 25 additional minutes, or until custard is set and the crust is browned. Serves 8.

 

Recommended wine/beer for Pear Custard Pie:

Baumard Coteaux du Layon Cuvee Ancienne [Loire Valley, France]

As soon as I read the menu, and saw that Chef Toleno was preparing a Pear Custard pie, my thoughts turned to Anjou. Florent Baumard is respected as one of the top winegrowers in the Anjou region, and makes incredibly good wines from Chenin Blanc in both the dry and sweet style. He particularly excels in the Coteaux du layon Appellation. The Cuvee Ancienne is a multi-vintage cuvee that came to him from bottles of older wines in the cellars. He literally opened bottled wines from 1966 to 1988, poured them all into a vat, mixed it up, and then bottled it again. The resulting wine is mature and ready to drink, and has the flavors we need and the texture required to match the pear custard pie. This is a match!

 

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