Pear Custard Pie

• 1 (9-inch) unbaked pastry shell
• 4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.)
• 1 c. sugar
• 1/4 c. all-purpose flour
• 1/4 tsp. ground nutmeg
• 2 eggs
• 1 c. whipping cream, divided
• 1/4 c. butter or margarine, melted
• 1 tsp. grated lemon peel
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450u0b0 for 8 minutes. Remove the foil; bake 3 minutes longer.
3. Reduce heat to 350u0b0.
4. Place pears in pastry shell.
5. In a bowl, combine sugar, flour and nutmeg.
6. Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
7. Cover edges loosely with foil.
8. Bake for 50 minutes or until filling is just set (mixture will jiggle).
9. Cool on a wire rack for 1 hour.
10. Cover and refrigerate until time to serve.

pastry shell, sugar, allpurpose, ground nutmeg, eggs, whipping cream, butter, vanilla extract, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41556 (may not work)