Ingredients:

  • 190 g all-purpose flour
  • 115 g unsalted butter, chilled and cubed
  • 3 g salt
  • 15 ml ice water
  • 450 g peeled and thinly sliced pears
  • 15 g lemon juice
  • 50 g granulated sugar
  • 3 large eggs
  • 150 g granulated sugar
  • 240 ml heavy cream
  • 120 ml whole milk
  • 5 ml vanilla extract
  • 1 g ground cinnamon
  • 0.5 g ground nutmeg

Instructions:

  1. Roll out your chilled dough and fit it into the pie dish. Trim the overhang and crimp the edges. Line with parchment paper and weights, then bake at 375°F (190°C) for 12 minutes. Remove weights and bake for another 5 minutes until the base looks dry and matte.
  2. Toss the sliced pears in lemon juice and sugar. Arrange 2 cups of pears in a tight, circular layer at the bottom of the pre-baked crust.
  3. Whisk the eggs and sugar until pale, then slowly stir in cream, milk, vanilla, and spices. Carefully pour the mixture over the pears, filling to just below the rim. Bake at 350°F (175°C) for 40–45 minutes.