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Pear Custard Pie

Pastry for 2-crust pie or 1 package pie crust mix
8 cups sliced, pared, cored, fresh pears (about 8 large pears)
2 eggs
1/2 cup heavy cream
1/4 cup milk
1/2 tsp. grated lemon rind
1 tbsp. lemon juice
1/3 cup sugar
1/2 tsp. cinnamon
1 tbsp. melted butter or margarine

Prepare pastry according to recipe or package directions. Roll out half the dough to a 12-inch circle and line a 9-inch pie plate.

Put sliced pears into a colander or sieve, then place over simmering water in a large pot. Cover and steam for 5 minutes or until the pears are soft but not mushy. Cool.

Preheat oven to 400 degrees.

Beat eggs lightly in a large bowl. Add cream, milk, lemon rind, lemon juice, sugar, cinnamon and melted butter or margarine. Fold in cooled pears. Turn into the lined pie plate. Roll out the remaining dough for the top crust. Cut vents to allow steam to escape during baking. Place over filling, pressing edges together and flute. For a sugary top, brush top of pie with milk and sprinkle with sugar.

Bake 40 minutes at 400 degrees or until pie is golden brown. Serves 6 to 8.

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