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Ingredients
Crust
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¾ cup whole-wheat pastry flour or white whole-wheat flour
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½ cup all-purpose flour
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1 teaspoon granulated sugar
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¼ teaspoon salt
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7 tablespoons cold unsalted butter
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3 tablespoons toasted slivered almonds, finely chopped
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3-4 tablespoons ice water
Filling
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4 cups sliced peeled Bartlett or Bosc pears (about 4 medium)
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1 tablespoon lemon juice
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⅓ cup all-purpose flour
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⅓ cup granulated sugar
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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3 large eggs, at room temperature
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¾ cup reduced-fat milk
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1 tablespoon butter, melted and cooled
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Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
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Confectioners' sugar for dusting
Directions
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To prepare crust: Whisk whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon granulated sugar and 1/4 teaspoon salt in a medium bowl. Cut 7 tablespoons butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Sprinkle almonds over the mixture. Add 3 tablespoons ice water. Toss with a fork until evenly moist. Squeeze a clump of dough: If it stays together, you've probably added enough water. If not, add another tablespoon of water and toss to combine. Knead the dough in the bowl a few times--it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 3 months).
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When ready to assemble pie: Preheat oven to 375 degrees F.
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To prepare filling: Toss pears with lemon juice in a large bowl. Whisk flour, sugar, cinnamon, nutmeg and salt in a medium bowl. Whisk eggs, milk, butter and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
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Remove the dough from the refrigerator and let stand for 5 minutes to warm slightly. Roll out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and the side of your index finger.
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Fill the crust with 2 cups of the pears. Arrange the remaining pears in a circular pattern on top of the bottom layer. Pour the custard mixture over the pears.
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Bake the pie until the custard is fully set around the edges and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack to room temperature, about 1 1/2 hours, then refrigerate for 1 hour. Dust with confectioners' sugar, if desired, just before serving.
Tips
To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Refrigerate pie for up to 1 day. Dust with confectioners' sugar just before serving.
Equipment: 9-inch pie pan (not deep-dish)
Nutrition Facts (per serving)
259 | Calories |
12g | Fat |
32g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size 1 slice | |
Calories 259 | |
% Daily Value * | |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 11% |
Total Sugars 14g | |
Added Sugars 7g | 14% |
Protein 5g | 10% |
Total Fat 12g | 16% |
Saturated Fat 7g | 33% |
Cholesterol 82mg | 27% |
Vitamin A 416IU | 8% |
Vitamin C 3mg | 3% |
Folate 43mcg | 11% |
Sodium 148mg | 6% |
Calcium 46mg | 4% |
Iron 1mg | 5% |
Magnesium 16mg | 4% |
Potassium 134mg | 3% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.