6 ripe Williams pears or 1 LB (13 OZ) can of pear halves
zest of 1/3 of an orange
Directions:
Put the raisins in a glass. Cover the raisins with warm water and rum and leave for 15 minutes.
Heat oven to 350 degrees F.
Place the pastry in a buttered pie dish.
In a large bowl, mix the 2 eggs with heavy cream, milk, 2 Tbs of sugar (out of the 4) and the orange zest.
Pour the mixture into the pie crust.
Drain raisins and scatter on mixture.
Drain pears (or peel them if fresh fruits) and slice length wise (about 6 slices per pear half).
Place them into the pie crust regularly.
Sprinkle the 2 last Tbs of sugar on top of the pie.
Place the pie dish in the oven and bake for 45 minutes at 350 F.
Bon Appétit!
