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                                                                  I developed this recipe for pear custard pie when I had two beautiful Korean pears and half a package of thawed filo dough staring me in the face. I thought a sweet riff on Serbian burek would be just the ticket, and it was. Here's a larger photo of pear custard pie Makes 6 to 8 servings of Pear Custard Pie

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 8 filo dough
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 1/2 lb pear
                                                                  • Yes No caramel sauce
                                                                  • Heat oven to 350 degrees. In a large mixing bowl, combine sugar, ginger, flour, zest and eggs, until light in color. Lightly brush a 10-inch springform pan with melted butter. Lightly brush one side of 1 sheet of filo dough with melted butter. Fold sheet in half and lightly brush the top of the folded sheet with butter. Fit into pan (don't worry if it doesn't cover all the bare surfaces of the pan). Repeat with another sheet of filo dough and place it in the pan crosswise. Continue this way two more times, crisscrossing the layers. Place pan on a baking sheet. Spread drained pears in the pan, patting out evenly. Pour egg mixture over pears. Then, create a top for the pie the same way the base was created. Brush the edges of excess filo dough with butter and roll them in toward the center of the pie. Brush entire surface of pie with remaining melted butter. Bake about 45 minutes or until golden brown and puffy. Cool on a wire rack for 15 minutes. Run a knife around the perimeter of the pan and remove the springform pan ring and let pie cool completely. Remove springform bottom and transfer to a serving platter, or cut into wedges and place on dessert plates. Drizzle with caramel sauce, if desired. Pear custard pie can be served at room temperature or warmed in a conventional oven.
                                                                  Cuisine:YesNokorean
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

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