The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 20, 2009
My family loved this pear pie. THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Nov. 8, 2009
AMAZING! Had some pears that were getting soft and a bit brown. Made this pie with 3-4 pears instead of 2. FABULOUS! A new favorite in my house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 29, 2009
Awesome! A few personal substitutions to suit my taste (such as alittle more spice) and this was a hit!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2009
This recipe was fantastic. I used 5 pears, reduced the sugar, added a 1/2 a teaspoon of almond extract and sprinkled about a 1/4 cup of sliced almonds on the top before baking. Everyone enjoyed it. My parents raved about it and wouldn't let me take the leftovers home with me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 24, 2009
This was an amazing pie. Subtle. I used an extra pear the second time and it came out even better. I also put aluminum foil around the edges of the pie for the first half of the baking. Came out perfect! This will become one of my yearly holiday pies.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2009
I made this pie three times (once with apples) and the last version worked the best. Here is is:- Preheat oven to 425 degrees. Core four pears, slice thinly and arrange fan-style in layers around the unbaked pie shell. Cream 2 oz of butter with 1/3 cup of sugar. Add 2 beaten eggs and beat until light and fluffy. Carefully stir in 1/3 cup of flour. Add 1/2 teaspoon of vanilla essence and 1/2 teaspoon almond essence. Beat the white of one egg until stiff peaks form, then use a metal spoon or knife to cut it into the flour mixture as if making a souffle. Spoon the mixture over the pears taking care so as not to deflate the air within it. Sprinkle lightly with cinammon. Place the pie on a wire cooling rack and bake at 425 degrees for 15 minutes. Reduce heat to 375 for a further 25 minutes, then lower heat to 350 degrees for a further 20 minutes (one hour in total). The pie is cooked when the top is golden brown and the custard is set. If liquid is visible the pie is not cooked. Remove the wire rack with the pie on it and allow it to cool completely before slicing. Take care when removing from the oven as the pie is fragile until cool. The result will be a 'frangipani' type of pear tart, with firm but soft fruit surrounded by a soft custard topped with a crisp slightly chewy and meringue like top. The recipe can be prepared in the same way with apples but it needs only about 40 minutes baking time, 15 minutes at 425 then 20-25 minutes at 350 degrees.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Oct. 12, 2009
I have made this pie twice and it was much better the second time. The only thing i changed was that i used 6 pears. Will most deffenantly make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 5, 2009
i made this pie twice. Once as written and once with the following changes which i thought made it a five star pie. I used six small pears which i soaked in a couple tablespoons of brandy and sprinkled with cinnamon. As others did, i used 1/3 cup butter and 1/3 cup sugar. Upped the eggs to 3 and then i topped the pie with a crumb topping prior to baking using 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teas. cinnamon.(might have been slightly too much topping) Love the custard in this pie.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 27, 2009
I thought this was ok. It certainly was nice to have a different type of fruit pie, however, I think I'll look for other pear recipes. I mad this for my husband, parents, and brother, and none of us thought it was really anything special.
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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 17, 2009
Really good. Made it this evening and everyone enjoyed it. But I did double the amount of pears. And after reading the reviews I followed some of them by drizzling the pears with lemon juice and adding a touch of nutmeg and cinnamon before adding them to the pie. My pie did need 55 minutes to cook perfectly. Great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 15, 2009
Great and EASY recipe. I let the pears rest in some rum, cinnamon, and nutmeg while I was preparing everything else. Only needed like 30 minutes to cook though, so keep your eye on it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 15, 2009
Very good!
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA
Living In: Buckley, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 13, 2009
I doubled the pears, and added a sprinkling of brown sugar and cinnamon on top. Everyone thought the pie was goos, just lacking in flavor. My husband suggested soaking the pears in brandy before baking??
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Cooking Level: Expert

Living In: Camarillo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 28, 2009
I used a graham cracker crust made w/ cinnamon graham crackers. Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 24, 2009
it was a hit in my office. i used 2t vanilla and 1t almond extract. also, changed the sugar and butter to 1/3c each. delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 17, 2009
Great Recipe! Making another one tonight since the one from last night is gone already! Got rave reviews from my bf and roommate...I added crushed pineapple, brown sugar, cinnamon and vanilla. Very tasty and gave it more flavor I thought!
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Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA
Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 7, 2009
Excellent recipie! I cut the sugar to about 2/3 or 3/4 cup and added cinnamon and 2 more pears. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 4, 2009
Wonderful pie, I added some rasins, cinnamon and slivered almonds to the pie and used a butter pie crust, it was a big hit with friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 23, 2009
Fantastic pie. I used 1 cup of flour with 4 Tbsp butter, 1 Tbsp sugar, a handful of walnuts, and lots of cinnamon and nutmeg for the crust, which I made in the food processor. I pressed that into the 9" pan to make a crumbly and rich crust. I also used apples instead of pears, which I sliced into eighths and arranged in two concentric circles. For the batter, I used only about 1/2 cup sugar and a little less butter than called for as well. It turned out delicious and not too unhealthy. Can't wait to try it with pears. Served it with vanilla ice cream, but I think whipped cream with diced crystallized ginger will also be great. Fantastic recipe that lends itself to a lot of variation.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 22, 2009
This was a little too sweet when I made it the first time. I liked the general idea though, and the next time I tried it I reduced the sugar, and instead of pears put mixed berries in the pie crust, including blueberries, raspberries, and quartered strawberries. It came out absolutely delicious.
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