Pear Custard Pie

This is a great recipe to try gluten free! It is Martha Stewart’s recipe, with one little conversion to gluten free flour.

Here’s the recipe:


-3 Comice or Bartlett pears, peeled, halved, cored, and sliced
-1/4 cup melted unsalted butter
-1/3 cup granulated sugar
-1/3 cup  all purpose gluten free flour
-2 teaspoons vanilla extract-3 large eggs
-3/4 cup milk
-1/4 teaspoon salt
-Confectioners’ sugar (dust on top


  1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
  3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve  warm or  cool or at room temperature, dusted with confectioners’ sugar.

This recipe was found here on Martha Stewart

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