See super-fresh recipes striaght from the farm stand

click here to view a list of all our past recipe's

Easy and delicious dinner recipes are right here! Dinner recipes are updated weekly so check back soon. Bon Appetit!

No-Pare Pear Pie                                                                                            Printer Friendly Version

1 9" pie shell - unbaked

2-3 firm Bartlett pears (make sure they're not too ripe or they'll cook into a mush)

1 C. sugar (I recommend Baker's sugar)

1/4 C. flour

1/4 C. melted butter

2 eggs

1 tsp. vanilla

Cut pears lengthwise, coring but not peeling them, and arrange cut-side down in the pie shell. Blend custard ingredients and pour over pears. Bake on the middle rack for approx 50 minutes at 325 (If you have a convection oven, use it for the last 10 minutes). Switch off the oven and turn on the broiler to low; leave the pie on the middle rack and slightly toast the top for a few minutes. Watch it carefully.

Can be served warm or cooled. The rich custard filling doesn't really call for ice cream or whipped cream. As we discovered, it goes quite well with a rich, buttery chardonnay.