PEAR CUSTARD PIE WITH STAR ANISE

Pears whisper their flavour, rather than shout it from the rooftops. They are the underdogs of the fruit world, and I kind of love them for that. When they’re turned into a pie, with a simple custard filling, they really are at their best. The star anise is a subtle touch, but one that would be missed if it was omitted.

1 disc of your favourite pie dough or 1 frozen unbaked pie shell, thawed

4 large, ripe pears (I like Bartlett for this)

3/4 cup granulated sugar

1/4 cup all-purpose flour 2 large eggs, at room temperature

1/4 cup melted unsalted butter 1 tsp pure vanilla extract Pinch of salt

1 piece whole star anise

1. Preheat the oven to 375 F. Place the rack in the lower third of the oven.

2. Roll the pastry out on a lightly floured surface until it’s about 12 inches in diameter. Place it in the bottom of a 9-inch pie plate. Trim and flute the edges. Peel and core the pears. Slice them into quarters, then slice each quarter into thirds. Arrange the pear slices in a circle, in 2 layers. Both layers of pears should go in the same direction. Whisk together the sugar, flour, eggs, melted butter, vanilla and salt in a medium bowl. Pour this evenly over the pears. Nestle the piece of star anise in the centre. Bake for 20 minutes, then turn down the heat to 350 F and bake for another 20-25 minutes, until the pie is golden and set in the middle. Remove the pie from the oven and place it on a wire rack to cool for at least 1 hour before serving.

3. Serve the pie with whipped cream. Any leftovers can be wrapped in plastic and kept refrigerated for up to 4 days. Makes 6 servings.