"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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1 (9 inch)
unbaked pie crust
pears - peeled, cored and sliced
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.
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.
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!
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
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.
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! =)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Pie II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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