St. Francis Inn Pear Custard Pie

We may be thinking of fall and Halloween but Inn and B and B owners are lining up their treats for Christmas.

St. Francis Inn, St. Augustine, FL.

In St. Augustine, Florida, the nation's oldest city, the historic  St. Francis Inn (circa 1791) is gearing up for its 12 Days of Christmas tradition, a dessert for every verse of the popular carol.

Janice Leary.

Chef Janice Leary, who prepares the daily Southern breakfasts, catered events and sweet treats, has her dishes in a row, from the partridge in a pear tree to all of those drummers drumming.

With pears lusciously in season, we're sticking to tradition and starting with Pear Custard Pie.

I think it works as well for fall.

St. Francis Inn Pear Custard Pie

Streusel
1/2 cup Original Bisquick® mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 tsp. ground nutmeg
1 TBS. butter or margarine, softened

Pie
1/2 cup Original Bisquick® mix
1/3 cup granulated sugar
1/2 cup milk
2 TBS. butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)


Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 TBS. butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.

In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.

Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.