This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.
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Happy Pi(e) Day!
Ginger and blueberries and pears, oh my! There certainly is a lot going on in this pie but the light flavor of the pears combined with the sweet-tartness of the blueberries and tangy ginger marry together extremely well. And there’s no need for a crust.
Although a pie without a crust is almost heresy, the custard filling does produce slightly firm and crisp edges so that you won’t even notice the crust’s absence. The proof is in how quickly this disappeared at a gathering for which I made it.
P.S. Next year pi(e) day is extra special because it will be 3/14/15. I’ll even set my post to go live at 9:26 am! (If you are clueless to what I am babbling about π (pi) = 3.14159265359).
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- 2 large bartlett pears, peeled, cored, and cut into 1/4-inch slices
- 1 cup fresh blueberries
- 1/4 cup unsalted butter, melted and cooled
- 1/3 cup sugar
- 1-1/2 tsp freshly grated ginger
- 3 eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup milk
- 1/3 cup all-purpose flour
- Preheat oven to 400 degrees. Lightly grease a 9-inch pie plate.
- Fan the pears slices out inside of the pie plate. Top with blueberries.
- In a large bowl, whisk together melted butter, sugar, eggs, ginger, vanilla, salt and milk. Sift in the flour and whisk until batter is well combined and very smooth, with no lumps of flour.
- Pour batter over the top of the pears and blueberries.
- Bake for 10 minutes, then turn the oven temperature down to 350 degrees. Bake for 40-45 minutes, or until custard is set and the top is a light golden brown.
- Allow to cool for at least 20 minutes before serving.
Source: Adapted slightly from Baking Bites.