Wheat and Honey

1 unbaked pie crust for 9” deep-dish pie 2 cups chopped pears (about 3 pears) 3 eggs ¾ cup sugar 1 cup cream (or ¾ cup milk, ¼ cup butter) 3 Tbsp corn starch ½ tsp salt ¼ tsp dried rosemary or gingerbread spice mix

Preheat oven to 400° F. Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Combine all filling ingredients in a blender and blend until smooth.

Pour the mixture into the pie crust.

Bake for 10 minutes at 400° F. Reduce the temperature to 350° F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

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