Ingredients
1 pie crust
6 tablespoons almond meal
3 small ripe but firm pears
2 eggs
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup buttermilk
2 tablespoons melted butter
whole nutmeg
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Preheat the oven to 425 degrees. Prepare a 10" pie plate with your best crust. Cut the pears in quarters, unpeeled. Cut out the stem, seeds, and blossom end. Line them up on the crust artfully, skin side up. Mix eggs, sugars, buttermilk and melted butter. Pour over the baking pan, around the pears. Sprinkle 2 Tb almond meal on top. Grate the nutmeg over it to taste. Bake for 20 minutes, then lower the oven heat to 325 degrees. In 10 minutes check the pan. When the pears are cooked through and the custard is puffed and browned, take it out to cool a bit -- wonderful served warm, maybe with some cream.