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!

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

328 calories; protein 3.6g; carbohydrates 46.6g; fat 14.6g; cholesterol 61.8mg; sodium 176mg. Full Nutrition
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Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2006
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! Read More
(115)

Most helpful critical review

Rating: 3 stars
09/21/2008
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). Read More
(7)
229 Ratings
  • 5 star values: 144
  • 4 star values: 63
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
11/07/2006
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! Read More
(115)
Rating: 5 stars
09/14/2006
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! Read More
(105)
Rating: 5 stars
08/06/2007
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! Read More
(83)
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Rating: 5 stars
01/18/2007
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! Read More
(54)
Rating: 5 stars
01/07/2008
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! Read More
(32)
Rating: 4 stars
02/11/2008
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 Read More
(25)
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Rating: 4 stars
11/17/2005
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! Read More
(23)
Rating: 4 stars
09/07/2008
Very good. Used pears from friend's tree. Now I will have to make it every year:). Use 1/4 pound butter not 1/4 cup butter. Also I cut the white suger to 3/4 cup and changed the Vanilla to 3teasp. 1 teasp almond extract. Read More
(19)
Rating: 5 stars
07/14/2011
Great recipe!! I have a pear tree and have been trying to figure out what to do with the fruit. To soften the pears I first diced them up and simmered them with a 1/2C of water on the stovetop. Once softened I followed the recipe. Just a couple of substitutions as suggested by previous reviews: 1/3C butter (margarine) and 1/3C sugar. Also did 1/2T of almond extract and 1/2T vanilla and added some ground cinnamon. Loved it!!! Read More
(14)
Rating: 3 stars
09/21/2008
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). Read More
(7)
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