This is one of those almost ‘too good to be true’ recipes because it is so easy and delicious. Be sure to use firm ripe (but not overly ripe) pears with good flavor.
INGREDIENTS:
1 unbaked pie crust
5-8 fresh ripe pears, peeled, cored, and cut into thick slices*
1/2 cup sugar
1/4 cup butter, very soft
1/4 cup flour
2 large eggs
1 teaspoon pure vanilla extract
Whipped cream, if desired
METHOD:
Arrange pear slices in the pie crust in one layer.
Place the sugar, butter, flour, eggs, and vanilla in a small bowl and beat until well combined and smooth. Spread the mixture over the pears.
Bake at 325° for 45-50 minutes or until the top is golden brown and the custard is cooked in the middle. If the custard isn’t firm in the middle, continue baking for another 10 minutes or so.
Allow the pie to cool before serving. Dust with powdered sugar or cinnamon sugar and serve with a dollop of whipped cream, if desired.
*If pears are large, you may only need about 4-5. However, if you’re using smaller pears, you’ll need a few more. Use your best judgment. You need enough thick slices to cover the bottom of the crust in one layer. We like to use Anjou, Bartletts (red or green), or Bosc pears in pie. If your pears are underipe, let them sit in a paper bag for 1-2 days to slightly ripen.
