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Pear Custard Pie

Author/Submitted by:
Servings: 8
Categories: Custard-Pie / Desserts / Low-Fat/Low-Cal / Pies & Pastries

1  c  pear nectar, to 1 1/4 cups
1  tb  kirsch
2  tb  sugar
1  md  pear, preferably bartlett
1    egg
2  tb  cornstarch
1/4  t  salt
1  8"  pie shell, prebaked
1  t  red jelly
    currant or raspberry

Select a pan or skillet that will hold the pear sections in one layer. Pour in 1 cup of pear nectar, the kirsch, and the sugar; bring this liquid to a boil, cover, reduce heat, and simmer slowly while preparing the pear. Peel the pear, cut it in eighths, core, and slip the pieces into the syrup. Re-cover and cook until the fruit sections are soft but not overcooked. To prevent bruising the pears, use two wooden spoons to turn the sections carefully once or twice during the spoons to turn the sections carefully once or twice during the cooking period. Keep in mind that the hot fruit will soften a little more after being removed from the cooking syrup. Lift the pears out of the syrup with a skimmer and put them in a sieve that is suspended over a bowl. Allow the pears to drain for at least 15 minutes. With a whisk, beat the egg in a heavy saucepan. Sprinkle on the cornstarch, a tablespoon at a time, and beat well until the egg and cornstarch are smoothly blended. Measure the cooking syrup and fill out to 1 cup with extra pear nectar if necessary. Add the salt to the egg base, then pour in the liquid in a thin stream while beating with the whisk. Add the drained syrup from the pears. Place the pan over medium heat and stir with the whisk until the sauce thickens, about 5 minutes. Do not allow the sauce to boil. Cool slightly, then spread the filling in the bottom of the pie shell. Smooth the surface with a rubber spatula and decorate with the pear sections arranged in a wheelspoke pattern. Chill. In a butter melter or similar small pot, dissolve the jelly over very low heat, stirring with a spoon a few times. Cool the jelly for a minute or two, then paint onto the surface of the pie with a pastry brush. Chill to set the jelly and remove to a cool spot. {153-158 calories per serving} SOURCE: Woman's Day Low-Calorie Dessert Cookbook (pg. 149-150) By "Lloyd A. Carver" <> on Jan 5, 1996

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