Pear Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
4 1/2 c. cubed, peeled ripe pears (about 2 1/2 lb.)
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. ground nutmeg
2 eggs
1 c. whipping cream, divided
1/4 c. butter or margarine, melted
1 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon

Preparation

Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450\u00b0 for 8 minutes. Remove the foil; bake 3 minutes longer.
Reduce heat to 350\u00b0.
Place pears in pastry shell.
In a bowl, combine sugar, flour and nutmeg.
Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
Cover edges loosely with foil.
Bake for 50 minutes or until filling is just set (mixture will jiggle).
Cool on a wire rack for 1 hour.
Cover and refrigerate until time to serve.