Several years ago, I got this Creamy Pear Pie recipe from the blog Our Best Bites. The “creamy” part is made with sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. The first time I made it, my father-in-law told me it was fantastic and that it could win a blue ribbon. I thought it was good, but I was sure that it could be even better.
Since then, I’ve made it several times. I added an extra pear and doubled the cinnamon and ginger. I also added a great pie crust that is made with real butter. In fact, this is my new favorite pie crust. It’s super easy to work with—and by that, I mean that it doesn’t tear easily when you are rolling it out. And it tastes great, too. I would even recommend using it with other pie recipes that you make. If you just need a single crust, it can easily be halved.
I recently looked for the recipe on Our Best Bites so that I could link to it, but it’s no longer on their site. I’m guessing that they put it in one of their cookbooks and removed it from their blog. But here’s my version of it. I think you’ll agree that it’s a blue-ribbon recipe.
Recipe by Our Best Bites/Heavily Adapted by Winner Dinners
2-1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup butter, cut into small pieces
6 tablespoons cold water
4 pears (slightly soft, but not overly ripe), peeled and sliced
1-1/2 tablespoons flour
1 (14-ounce) can sweetened condensed milk
3 ounces cream cheese (from a block, not from a tub), softened
2 tablespoons milk
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon cinnamon
Ice cream or whipped cream
To make the pie crust, combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to blend, and then add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water a little at a time until the dough comes together. Shape the dough into two balls, wrap in plastic wrap and chill in the refrigerator for about 30 minutes.
Preheat oven to 450. Roll out one of the balls of dough on a lightly floured surface. Place in the bottom of a large (10-1/2 inch) pie pan. Toss the sliced pears with the flour and arrange them evenly over the pie crust in the pie plate. Set aside.
In a blender, combine the sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. Blend until smooth. Pour evenly over the pears. Use the remaining pie crust to form the top of the pie. Brush with the melted butter. Combine the sugar and cinnamon for the topping and sprinkle it over the pie. Bake the pie at 450 for 15 minutes; then reduce the temperature to 350 and bake for another 30 minutes or until the crust is golden brown. Remove from the oven and cool to room temperature. Serve with ice cream or whipped cream, if desired.