Reviewed: Jan. 7, 2008

Great recipe! I tried this out on Family Night and everyone loved it! My only suggestion is to use ripe soft pears. I can't imagine this tasting as great as it did with the crunchier pears. I also added a dash of cinnamon to spice it up a bit. The cooking time was a bit longer than an hour, but all in all, a great recipe that takes some time to prepare but so worth it!

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Dec. 28, 2007

perfect no need to change time

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manhatten

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Reviewed: Dec. 28, 2007

just wonderful. I used canned sliced pears and more than called for for a nice look.

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Dana

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Reviewed: Dec. 20, 2007

I loved this pie! We needed to get rid of some overripe pears and only had 1 egg left but it was still great. I have more pears left so I might make another one tonight.

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Christina

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Reviewed: Dec. 15, 2007

very delicious taste, but a little too much liquid in my pie. I used canned pears, so i could use as much as the pie could hold, and i drained them -the canned pears held up nicely. I would definitely make this again

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Bonnie

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Reviewed: Nov. 9, 2007

I thought this pie was awesome! I made this for my husband and father in law, and they loved it too! I used 3 very large bosc pears, pealed them and cut them about 1/2" thick. I let them set in Lemon Juice while prepping other things. I took the advise of some of the other reviews and upped the butter to about 1 & 1/4 sticks, added about 1/4 cup brown sugar, and one more egg (total 3), and 1 tsp of cinnamon to the custard mix. I also used Splenda instead of sugar (father in law is type 2.) I sprinkled the top of the pie with Cinnamon Sugar lightly, and it got a very nice golden brown crust. The other thing I did was I thought that maybe the crust would get burned in the oven for a whole hour, so about 1/2 way through, I pulled it out and covered the edges of the pie with foil and it stayed nice and golden brown. Thanks so much for the recipe, I will definitely make this again!

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Angie E.

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

Excellent. I used four pears rather than two and cut them into thin slices, this way they got distributed better throughout the pie. I also added a dash of cinnamon to the custard. This was delicious both hot and cold.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 6, 2007

My husbands favorite. I am always asked to bring it to our family functions. Using hard or very ripe pears, it turns out great either way.

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CATALINACONWAY

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 24, 2007

I enjoyed this Pear Pie...it tasted delicious. I added some cinnamon as others have suggested and one extra pear. Very good pie.. this one is a keeper.

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Mike'swife

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

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Reviewed: Aug. 21, 2007

This is good, but not amazing. I got a merang like crust on mine as well. I had placed a few pear slices on top of the pie before baking to make it look pretty and they sank into the custard and looked odd, so I recommend against trying that.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 13, 2007

This was a good pie. I wish it had tasted a little more peary but it was definitely good. I made it with frozen pears which made me worry about making the pie runny but it didn't. I think next time I will use very, very ripe pears and that might make a difference in increasing the pear taste. Overall, a good, using another fruit other than apple pie.

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FIVEFLYNUNS

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Reviewed: Aug. 6, 2007

This is a fantastic recipe. I used brown sugar in the custard and it had a rich, delicious color and flavor. Sprinkle the tops with a little cinnamon/brown sugar and add ground nutmeg to the pears. Delicious!

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Mar S

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Reviewed: May 9, 2007

This was good but it was pretty sweet. Maybe it was the pears I used.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 3, 2007

Sooo Good! I doubled the pears (used 4 instead of 2) and put in a pyrex without a pie crust. Also added cinnamon to the top after cooking. De-lish!

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dandan14

Cooking Level: Intermediate

Home Town: Valdosta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 17, 2007

this is the second time i have baked it the family could not get enough of it now my brother wants to try as it was brill full marks for this easy dish thanksfor sharing it with us thanks agaim i will be makiming it when we go to our holiday cottage at and of june, thanks aaaaaaaaagain.

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kim

Cooking Level: Expert

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Mar. 5, 2007

Delicious and easy.

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xley5

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Reviewed: Jan. 18, 2007

This is delicious! I used up about 5 small pears that were just about over-ripe. I had arranged them in a really pretty pattern, but it was all covered up by the custard- which was ok in the end, as it is absolutely delicious. Mine made a thin golden-brown meringue layer on the top, and did not take anywhere near the whole hour to bake. I made butter-flaky crust from this site and made only half the crust recipe to achieve a thin bottom crust. I also "marinated" my pears in some lemon juice after they were sliced while I prepared everything else, which kept them from turning too brown and added a little flavor as well. Can't wait to make this for company!

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kristen m

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2007

I made this pie last night - this is really, really, good. I added cinnamon surgar with nutmeg on the pears before toping with the batter. Very easy to make. I will make this again and try with different fruits.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2006

I chopped the pears - otherwise, the pieces are too large and hard to eat. I was also able to use 5 medium pears this way. Thanks - my coworkers raved about it!

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kissthecook

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Reviewed: Nov. 7, 2006

I liked this pie. However, I followed the recipe of one of the reviewers. I also used 1/3 C butter and 1/3 C sugar and I also used 6 pears. When I make it again I will add cinnamin to the custard to add a little more flavor. I did sprinkle cinnamin and sugar on the top of the pie once it came out of the oven. that added a little more flavor. My husband LOVED it!

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asmith

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