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READY IN ABOUT 1¼ hrs

Pear Pie II

Read Reviews (51)

"A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It's a favorite even when I have to buy the pears. To make prep time even faster I use a deep dish pie shell from the frozen food section." — TNMARTIN

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Original recipe makes 1 - 9 inch pie Change Servings

1 (9 inch) unbaked pie crust
3 eggs
1/3 cup all-purpose flour
1 cup white sugar

1 teaspoon almond extract
1/4 cup melted butter
3 pears - peeled, cored and sliced

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Directions

Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

My family really liked this pie. I did as others and replaced the white sugar with brown and used half almond flavoring and vanilla. Good way to use pears that are getting too ripe.

—BRANDIEC

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Most Helpful Critical Review

Nov 01, 2003

I'm sorry, we didn't like this pie. I made in a 10 in. deep pie dish. I doubled the custard part and added more pears and increased baking time according to the size of my pie until center was set. The custard came out really firm and not custardy at all and I could barely taste the pears. I used bartlet and they were nice and ripe. I am an experienced baker and was very disappointed with this. I'm sorry, I guess we all have different tastes.

—awesome in tummy

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54 Ratings

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Nov 07, 2006

This recipe was good. However, I followed one of the reviewer's recipe. I used 6 pears, 1/3 cup butter and 1/3 cup sugar. Next time, I think I would use cinnamin in the custard. I did sprinkle cinnamin and sugar on the top of the pie once it came out of the oven. It gave it a little more flavor. My husband LOVED it!

—asmith

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Jan 14, 2004

Superb! I've been giving neighbors and friends a bag of pears from my tree along with the recipe and everyone just loves it! It certainly satisfies a sweet tooth. The almond although complimentary to the pears, was a bit too strong, so I put 1/2 tsp. almond, along with 1/2 tsp. vanilla. I also sprinkle some brown sugar on top. Thanks so much for a wonderful recipe Nancy. Everyone I've shared it with loves it, but I'm running out of pears!!! Fran

—FRAN276

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Nov 06, 2007

It was my first time making a custard pie and it turned out very delicious! My mother can't have too much sugar so i used half a cup this time and it tasted great - it made room for the flavor of the pears. I would take out the pie when the custard is just starting to firm, as i overcooked mine a bit. But it all depends on what your preference is for the custard - i like mine tender.

—do_bi_do

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Dec 08, 2008

I have made this several times now, with different ready-bought crusts, and it always comes out yummy!! The only thing I change is I use half the sugar, but that's a personal preference. One time I really wanted pie but all I had around was canned pineapple, so I used that instead of pears... works great! So fast and easy! =)

—frauleinlayla

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Dec 01, 2004

Yummy! We are trying to watch our sugar, so I used 1/3 cup sugar, 1/3 cup brown sugar and 1/3 cup Splenda. We only had 2 large Asian pears, so they are still a little crunchy. Next time I will use bartletts. I also added a handful of raisins (that I plumped in hot water) and they added some another layer of flavor and texture. I thought the almond extract was just perfect. Will definitely make again! Thanks for a great recipe--one more thing, we ate it right out of the oven and it was great, can't wait to taste it tomorrow when it is cold as recipe called for.

—BLUEROADS

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Feb 23, 2008

This was very pretty, but not as tasty as it looked. I found it bland and there was not enough pear flavor. The almond was good, and I added vanilla, but it needed something more - perhaps cinnamon? It also needs a higher filling to crust ratio. I'd recommend Pear Pie III on this site if you want something similar, but better.

—Basg

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Nutrition

Calories
472 kcal
24%

Carbohydrates
68.7 g
22%

Cholesterol
126 mg
42%

Fat
20.3 g
31%

Fiber
4.5 g
18%

Protein
6.2 g
12%

Sodium
247 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pear Pie II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 472
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
** Saturated Fat 8.1g 41 %
Cholesterol 126mg 42 %
Sodium 247mg 10 %
** Potassium 187mg 5 %
Total Carbohydrates 68.7g 22 %
Dietary Fiber 4.5g 18 %
Protein 6.2g 12 %
Sugars 43.8g
** Vitamin A 8 %
** Vitamin C 7 %
** Calcium 4 %
** Iron 18 %
** Thiamin 20 %
** Niacin 22 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.