Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 0.25 cup (30g) ice-cold water
  • 0.25 tsp (1.5g) fine sea salt
  • 3 large (450g) Bosc or Anjou pears, peeled, cored, and thinly sliced
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 3 large (150g) eggs, room temperature
  • 0.5 cup (100g) honey
  • 1 cup (240ml) low-fat milk
  • 0.5 cup (120g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1g) ground nutmeg

Instructions:

  1. Combine whole wheat pastry flour, salt, and cold cubed butter in a food processor. Pulse until the mixture is crumbly, then add ice water until the dough just clings together.
  2. Roll out the dough, fit it into a 9-inch pie dish, and blind bake at 375°F (190°C) for 10 minutes to create a moisture barrier.
  3. Toss the sliced pears in lemon juice and ground cinnamon.
  4. Layer the pear slices in a tight, concentric circular pattern at the bottom of the pre-baked crust.
  5. Whisk together eggs, honey, low-fat milk, Greek yogurt, vanilla extract, and nutmeg until the custard is completely smooth.
  6. Pour the custard slowly over the arranged pears.
  7. Bake at 325°F (160°C) for 45–50 minutes until the edges are set and golden-brown, while the center still has a slight gelatin-like jiggle.
  8. Allow the pie to cool completely, then chill in the refrigerator for 4 hours before slicing.