Pear Eggnog Winter Pie | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust
• 3 medium pears peeled and sliced about 1/4 inch thick
• 1 tablespoon fresh ginger root grated/minced/crushed
• 1 teaspoon fresh lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 1 can evaporated milk Can substitute 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon rum optional
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg freshly grated if you can
• fresh cranberries optional, for decoration
• Make pie dough and refrigerate for at least 30 minutes (or make a day ahead of time).
• Preheat oven to 400 in preparation to partially bake your pie crust.
• Bake for about 20 minutes.
• Whisk the sugar and eggs together until well blended. Add in the cream. Continuing to whisk well, add the vanilla, nutmeg, cinnamon and rum. Pour mixture over pears into the pie shell.
• Place pie on the center rack of the oven and cook at 350 for 35-40 minutes until the middle is JUST set. It will still jiggle just a tad. Cool completely before slicing.
• *About 8-10 minutes into the baking, place cranberries (if using) in middle for decoration. They tend to float away, so I wait until the pie has started to set a bit.
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