Pear Pudding Pie is so nice to serve on those cool fall days.
1 tablespoon butter, room temperature
1 tablespoon granulated sugar
4 large eggs
1/3 cup granulated sugar
6 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
1/2 Vanilla Bean (cut the vanilla bean lengthwise and scrape seeds out with the back of a knife, discard the empty pod, or place empty pod in a sugar container)
1 teaspoon fresh grated Lemon Peel
1 tablespoon Rum Extract
2 to 3 firm but ripe pears
Powdered sugar for dusting
Preheat the oven to 375 degrees F.
Butter an oven-proof round dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).
Sprinkle the bottom of the baking dish and sides with the 1 tablespoon granulated sugar.
Place the 4 large eggs, 1/3 cup sugar, flour, cream, vanilla, lemon zest, and rum extract in a blender. Puree this mixture until smooth.
Set the mixture aside and let it rest for 10 minutes.
While the egg mixture is resting quarter, core, and slice the pears.
Pour the egg mixture into the buttered and sugared pan. Arrange the pear slices in layers, slightly fanned out, on top of the egg mixture.
Place the baking dish on the center rack of the pre-heated oven.
Bake for 40 to 60 minutes or until the top is golden brown and a knife inserted into the middle of the dish comes out clean.
Remove the dish from the oven and cool for 5 - 10 minutes on a cooling rack before serving (cake will sink slightly).
Just before serving sprinkle with powdered sugar over the top with a sieve.
This is best served warm, but may be served at room temperature.
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