Heavenly Pear Custard Kuchen

When I’m an old lady with a dozen little grandkids at my knees, this is what I will make for them. The original recipe is actually from someone’s grandma, so you know it’s good. I changed it ever so slightly and only because I didn’t have all the ingredients listed.

Normally I like to use my favorite sweet pastry crust recipe for pies, but in her post, Jules talks about the cookie-like crust and how it is really the star of the pie, so I went with hers. You know, I’m glad I did because the crust really is something special—it’s crumbly, crunchy and full of sugar and spice. The custard is lovely too, not too sweet and tastes incredible in combination with the pears. Instead of the called for whipping cream, I used evaporated milk because that’s all I had. I don’t think it affected the flavor or texture very much. One thing about the pears: it’s important that they are soft. If you use canned, then you don’t have to worry, but if you use fresh, be sure to poach them first. I happened to have two fresh pears at home already, which is why as part of my prep, I peeled, halved and cored them and then poached them in water flavored with lemon juice and a little sugar until soft yet still firm. The original actually called for canned plums, which I’m sure would also taste amazing, as would perhaps apple and peach.

Grandmas always make things with love, which I suspect is the real secret ingredient to this pie. So make it with a full heart and share it with the ones you love.

Enjoy!

Heavenly Pear Custard Kuchen (adapted from Jules Food)

printable recipe

INGREDIENTS

1/2 cup butter, at room temp.

1 cup sugar

1 1/4 cup all purpose flour, sifted

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp baking powder

1 can pear halves or 2 fresh, which have been peeled, halved, cored and poached

1 cup whipping cream (I used evaporated milk)

1 large egg, at room temp.

METHOD

  1. Pre-heat oven to 375 F. Cream the butter and sugar together in a large mixing bowl.
  2. In a separate, smaller bowl, mix together flour, salt, cinnamon, nutmeg and baking powder.
  3. Add dry mixture to the creamed butter and sugar and blend together. Reserve one-third for later use. Press the remaining dough mix into a 9-inch tart or springform pan.
  4. Distribute the pear halves over the crust. Sprinkle the reserved dough mix evenly over the top. Bake at 375 F for 15 minutes.
  5. Whisk together the egg and whipping cream (or in my case, evaporated milk).
  6. After the first baking phase is finished, pour the custard over the pears and continue to bake until the top is golden and the custard is set, 25-30 minutes.

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