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READY IN 1¼ hrs

Pear Pie III

Read Reviews (137)

"My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!" — PMKLINGBEIL

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Original recipe makes 1 - 9 inch pie Change Servings

1 (9 inch) unbaked pie crust
2 pears - peeled, cored and cut in half
1 cup white sugar
1/4 cup butter

1/4 cup all-purpose flour
1 tablespoon vanilla extract
2 eggs, beaten

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

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

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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!

—asmith

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Most Helpful Critical Review

Sep 21, 2008

I did make some modifications to this, but I thought it was pretty good. I used two apples and two pears, because two pears alone didn't seem like enough. I also cut the sugar back to 1/2 cup and added 1/4 of great local honey. I wish there had been more filling, because the filling didn't come up high enough and there was a lot of crust at the top. Next time I would consider doubling the filling recipe. It tasted really good though (I used Martha Stewart's pie crust recipe).

—rudechack

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162 Ratings

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Sep 14, 2006

This recipe reminds me of one my grandma gave me that has rhubarb in it, I love the custard. I wanted to use up some pears and this really worked. I used 6 pears instead of 2, used a deep dish pie pan, and a pillsbury pie crust. I also added one egg,to make 3 total changed the sugar to 1/3, the butter to 1/3 and added a dash of salt. It turned out so beautiful, and it used up more fruit. Thanks for a recipe I will use again and again!

—smileysdynamite

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Aug 06, 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!

—Mar S

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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!

—kristen m

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Jan 07, 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!

—MrsDiaz

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Nov 17, 2005

I was really surprised how much I like this pie, the only thing I did different was to slice the pears at the bottom of the pie. It was easy to make and everyone liked it!

—JONESCAC

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Feb 11, 2008

The only thing I did different is the crust. I used one cup of flour, one tbsp. of sugar and 1/2 cup of butter. I put it through a processor and then pressed it in the bottom of the cake pan. Then I put the pears on top of it and poured the egg batter over the top and cooked it. Yummmmmmy

—Diane Laney

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Nutrition

Calories
328 kcal
16%

Carbohydrates
46.6 g
15%

Cholesterol
68 mg
23%

Fat
14.6 g
22%

Fiber
2.5 g
10%

Protein
3.6 g
7%

Sodium
176 mg
7%

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

Nutritional Information

Pear Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 328
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 5.9g 30 %
Cholesterol 68mg 23 %
Sodium 176mg 7 %
Potassium 102mg 3 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 2.5g 10 %
Protein 3.6g 7 %
Sugars 30.5g
Vitamin A 5 %
Vitamin C 4 %
Calcium 2 %
Iron 11 %
Thiamin 13 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 3 %
Folate 19 %

* 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.