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Pear and custard pies

Australian Gourmet Traveller dessert recipe for pear and custard pies

By Emma Knowles
  • Serves 6
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Pear and custard pies


Pie filling
  • 6 ripe pears, such as beurre bosc or Williams
  • 110 gm golden caster sugar (½ cup)
  • 30 ml poire William or dessert wine
  • For dusting: Demerara sugar
Vanilla pastry
  • 450 gm plain flour (3 cups)
  • 120 gm pure icing sugar, sieved
  • 225 gm cold butter, coarsely chopped
  • 1 vanilla bean, scraped seeds only
Vanilla custard
  • 450 ml pouring cream
  • 50 ml poire William or dessert wine
  • 1 vanilla bean, split and seeds scraped
  • 4 egg yolks
  • 85 gm golden caster sugar


  • 1
    For pastry, combine flour, icing sugar and a pinch of salt in a food processor, add butter and vanilla seeds and pulse until mixture resembles breadcrumbs. Add 3-4 tbsp iced water, pulse until mixture just comes together, then turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
  • 2
    Meanwhile, preheat oven to 180C. Peel pears, cut into sixths, removing cores, place in a bowl with sugar and poire William, toss to coat, then arrange in a single layer on an oven tray and roast, turning occasionally, for 15-20 minutes or until lightly golden and tender. Cool.
  • 3
    For custard, combine cream, poire William and vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 5 minutes. In a bowl, whisk yolks and sugar until thick and pale, pour over cream mixture and whisk to combine. Return to pan, stir over medium heat for 4-5 minutes or until thick enough to coat the back of a spoon, then strain and cool over ice.
  • 4
    Roll two-thirds of the pastry on a lightly floured surface to 3mm thick and use to line 6 buttered 9.5cm-diameter pie pans. Roll remaining pastry to 3mm thick and using a 12cm-diameter cutter, cut out 6 circles, then using a 1.5cm-diameter cutter, cut a circle from the centre of each. Brush edges of lined pans with water and divide pears among pans. Place a pastry round over each pan, press to seal, trim edges, brush tops with water, scatter over Demerara sugar and bake at 180C for 20 minutes. Using a funnel, pour a little custard into centre of pies and bake for another 5 minutes or until custard is set and pies are golden. Serve warm with extra custard passed separately.


Drink Suggestion: Italian passito dessert wine. Drink suggestion by Max Allen

  • undefined: Emma Knowles