This recipe is taken from the 1987 Milk Calendar. The shortbread crust is easy to make and just pats into the pan. The pears add a unique and delicious difference to the flavour and texture.
- Prep: 20 min
- Cooking: 45 min - 55 min
- Shortbread Base
- 1/2 cup (125 mL) butter
- 1/3 cup (80 mL) sugar
- 1 cup (250 mL) all-purpose flour
- Pear and Cream Cheese Filling
- 3 pears (preferably Bartlett or Bosc)
- 2 apples
- 4 oz (125 g) Canadian Cream cheese
- 1/2 cup (125 mL) sugar
- 2 eggs
- 3/4 cup (180 mL) Milk
- 1/2 tsp (2 mL) vanilla extract
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 cup (60 mL) slivered almonds
Cream butter and sugar together until light. Beat in flour. Put into the bottom and up the sides of a 10-inch (25 cm) pie dish.
Pear and Cream Cheese Filling:
Peel, halve and core pears and apples. Slice. Place in crust, pulling the fruit slightly higher in the centre. Beat Cream cheese until smooth. Beat in sugar. Add eggs one at a time, beating mixture smooth after each addition. Add milk and vanilla extract. Pour over fruit. Sprinkle with cinnamon and almonds.
Place in a preheated 425 °F (220 °C) oven and bake 10 minutes. Reduce heat to 350 °F (180 °C) and bake 35 to 40 min longer or until custard is set in the centre. Delicious warm or cold.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 88 mg|
|Vitamin A:||27 %|
|Vitamin B12:||20 %|
|Vitamin E:||20 %|