Custard Pear Pie

I was just going through all of my favorite recipes in the past and found one I just HAD to share because there’s nothing like it. Imagine this: it’s raining and you’re pulling a hot creamy pear pie out of the oven. The juices have been rendered from the fruit and its soaking through the crust, even still bubbling on the edges because it’s just too hot.

Did you get the picture yet? Well, enough of my bake tales, I’ll get to the recipe eventually. Seriously though, if you have a bunch of pears for some reason, try this out.

You’ll need:

  • 1 9inch unbaked pie crust
  • 3 eggs
  • 1/3 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 3 pears- peeled, cored, and sliced
  • 1 teaspoon of cinnamon

Preheat oven to 375 degrees. In a large bowl, combine eggs, flour, sugar, extract and slowly add in melted butter. Mix well and pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center. Sprinkle cinnamon on top before placing in oven.

Bake in the oven for 15 minutes, then reduce temperature to 350 degrees F and bake for 25 minutes until custard is firm. Cool completely before serving.

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