"Mmmm. Mmmmm!" That's what you'll hear as people taste this pie for the first time. This is a simple yet elegant pie, made with ingredients at hand. A perfect fall or winter pie, one that will surprise you with its delicate texture and satisfying flavors. This recipe took "Best of Show" at a state fair pie contest.

Best of Show - Pear Perfection Custard Pie

Prep Time: 20 minutes for filling (plus time for crust)
Baking Time: 50-60 minutes
Serves: 7
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Ingredients

9” unbaked pie shell with fluted edge
chilled 4-5 ripe, medium-sized pears (Bartlett),ripe but still firm
1 T. lemon juice
1 c. sugar
¼ c. flour
¼ c. butter, at room temperature (soft!)
3 eggs, beaten
1 t. vanilla
1/8 t. salt
3 drops hazelnut extract
Several shakes nutmeg

Directions

Preheat oven to 400°. Place an oven rack in the lower third of the oven.
Blend together the dry ingredients and set aside.
In a medium bowl, beat the butter a little, then whisk it with the sugar. Blend in the eggs, then other liquids. Stir in the dry ingredients and set aside.
Peel and core the pears and cut them in eighths. Brush with lemon juice. Spred them out and gently pat off any excess liquid.
Arrange pear pieces in a pattern (like they’re “spooning”) in the bottom of the pie shell.
Pour the egg/sugar mix evenly over the pears. Sprinkle a litle nutmeg over the top.
Place pie in the oven and turn the heat down to 325 degrees. Bake at for 50-60 minutes or until custard is set and the bottom of the crust is golden.
Cool at least 1 hour before serving.

Baker’s Notes and Tips and Tricks

Baker’s Notes: While most pies bake in a hot oven, this one I choose to bake at 325° to keep the custard from overheating (which would make it vulnerable to weeping later). But it's started in a hot oven so that the crust gets that boost of heat.

You may need a crust shield to keep the crust from over-browning while the custard continues to bake.

Also, the hint of hazelnut is essential – don’t skip that!