With the arrival of autumn, fresh pears begin to appear in the markets, bringing with them the sweet and enveloping aroma of a season that invites us to rediscover the pleasures of home cooking. The pie with pears and pastry cream represents a classic dessert from the Lucanian tradition, where the simplicity of the ingredients combines with the art of preparation to create a dessert that delights the palate. The base of shortcrust pastry, crumbly and buttery, generously embraces the sweetness of ripe pears, creating a contrast of textures that makes every bite a taste experience. The pastry cream, thick and velvety, further enriches the dish, adding a creamy note that enhances the flavor of the pears, making this pie a perfect ending for a family lunch or a snack among friends. Originating from Basilicata, this recipe has evolved over time, giving rise to various interpretations, some of which include the addition of spices like cinnamon or lemon zest for a touch of freshness. The baking technique, which involves baking at a moderate temperature, allows the pastry to brown perfectly while the cream gently sets, ensuring an ideal balance between sweetness and savoriness. This dessert is perfect for special occasions, such as year-end festivities, but it is also great for a daily treat, accompanied by a cup of tea or a good coffee. The pie with pears and pastry cream is not just a dessert, but a way to celebrate seasonal fruits and the warmth of Lucanian culinary tradition, bringing to the table the authentic flavor of a land rich in history and gastronomic passion.

Let's start by preparing the shortcrust pastry as usual, quickly working together flour, butter, sugar, baking powder, and eggs (one whole egg and one yolk) in the indicated amounts. Form a ball and let it rest for a quarter of an hour. Meanwhile, prepare the pastry cream by heating the eggs and milk in a saucepan, then adding sugar, vanilla powder, and cornstarch, stirring constantly until it thickens. Turn off the heat and set the cream aside. Next, peel and slice all the pears thinly. Roll out the pastry with the help of a rolling pin and line a pie dish. Pour the pastry cream over it, spreading it evenly: use a kitchen brush or a spatula to help. Finally, arrange the pear slices in a radial pattern. Bake for 30 minutes at 180 degrees Celsius. Dust with cinnamon, powdered sugar, or brown sugar as desired, but it is also excellent as is.