Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp kosher salt
  • 0.5 cup chilled unsalted butter, cubed
  • 4 tbsp ice-cold water
  • 3 large Bosc pears, peeled, cored, and thinly sliced
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 3 large eggs, room temperature
  • 2 cups 2% milk
  • 0.33 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp pure vanilla extract
  • 0.25 tsp kosher salt

Instructions:

  1. Preheat oven to 375°F (190°C). Roll out the dough and press firmly into a 9-inch pie dish, trimming edges. Prick the bottom with a fork and par-bake for 8 minutes.
  2. Toss sliced pears with lemon juice, cinnamon, and nutmeg. Arrange them in the bottom of the par-baked crust in a concentric circular pattern, overlapping slightly.
  3. Whisk eggs and sugar until pale. Slowly stream in the milk while whisking. Sift in the flour and salt, then stir in the vanilla extract until smooth.
  4. Pour the custard over the pears, filling to just below the rim. Place the pie dish on a baking sheet and bake for 45-50 minutes until edges are set and the center has a slight jiggle.
  5. Remove from the oven and let the pie cool completely before slicing.