Reviewed: Nov. 21, 2009

I'm a novice baker and mine didn't turn out so well. I didn't make any changes to the recipe, but my pears never got mushy (and I kept it in the oven as long as I could without burning the crust--55 minutes total). Any ideas why? Are there some kinds of pears that work better for baking than others? That said, even with my crunchier pear pieces this pie is delicious.

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suziQ

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Reviewed: Oct. 14, 2009

This was great! My Dad, son and husband went out and picked about three bushels of not really ripe pears and have been bugging me to make them something with them. All three of them loved this pie, and thanks to AR for the advice of baking a pie in a paper bag, it was golden and beautiful too!

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anharelva

Cooking Level: Expert

Living In: Cookstown, Ontario, Canada

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Reviewed: Mar. 2, 2009

Quite good - Had its own unique flavor without detracting too much from the natural deliciousness of pears. Best yet, it was easy. It seems there could be something of a debate going on around her as to whether or not the extracts were the right amount. :] I personally found that the extracts were a bit much, and plan to try a little bit less of the almond/lemon next time without taking them out altogether. My topping also was a little too squishy, I think, and there wasn't enough of it, but with some extra flour this was no problem. I also think some cinnamon might go nicely in it and will include it next time. Overall a good pie - Will definitely make again. Thanks!

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windkirby

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Reviewed: Dec. 24, 2008

This is the first pie I've ever made it in my life, and it came out perfectly! My family is quite partial to apple pies, but when I brought this to Thanksgiving dinner, there wasn't a crumb left (and I made 2!). Don't ad lib people... you really do need the lemon and almond extracts, it really flavours this pie quite nicely. Thanks for the recipe!

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honeybee101

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Reviewed: Nov. 18, 2008

The reason I picked this pie is because I LOVE the story behind it. This was a good pie but I thought that the lemon extract was a bit overpowering. Next time I make this I will either reduce the lemon extract to 1/4 tsp or use real lemon juice. Thanks for sharing this recipe,Kathryn.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Oct. 1, 2008

Wow,very very good.Rave reviews last night. I added 2 tablespoons of grated almond paste to the topping.

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Tamara

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Reviewed: Sep. 22, 2008

Delicious! This is a fresh spin on the classic fruit pie, and it is pretty and tasty. I used cornstarch instead of flour, to make the filling a bit smoother. I also was out of almond extract, so I subbed coconut extract and it added to the creamy flavor. I also sprinkled just a touch of cinnamon on the pears and that added a nice kick. The Basic Flaky Pie Crust recipe from this site makes an excellent base when you add 1/4 c. white sugar to it. Thanks for the great recipe!

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Baking Belle

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Reviewed: Aug. 31, 2008

This was really good and very simple. Pies are not my specialty so when they turn out as gorgeous as this one did its pretty fool proof. I did have to play with the flour and sugar amount since the pears I used were very juicy. It's texture reminds me of peaches and cream desserts. Very pleased with all aspects. Will use from now on when my pear crop comes in. :)

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