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!
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 MoreI 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 MoreI 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!
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!
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!
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!
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!
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
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.
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!
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!!!
I thought this pie was awesome! I made this for my husband and father in law, and they loved it too! I used 3 very large bosc pears, pealed them and cut them about 1/2" thick. I let them set in Lemon Juice while prepping other things. I took the advise of some of the other reviews and upped the butter to about 1 & 1/4 sticks, added about 1/4 cup brown sugar, and one more egg (total 3), and 1 tsp of cinnamon to the custard mix. I also used Splenda instead of sugar (father in law is type 2.) I sprinkled the top of the pie with Cinnamon Sugar lightly, and it got a very nice golden brown crust. The other thing I did was I thought that maybe the crust would get burned in the oven for a whole hour, so about 1/2 way through, I pulled it out and covered the edges of the pie with foil and it stayed nice and golden brown. Thanks so much for the recipe, I will definitely make this again!
This was a really great recipe. Use really ripe pears for this. The custard was delicious and would also be a great base for a mixed berry pie.
This was really good but too sweet. The next time I make this I will cut down the sugar and probably wait for the pears to get supper ripe. Mine were a little crunchy.
I made this pie for my husband's birthday because he is not a cake man. It was easy to make and got rave reviews. I read the reviews here and made the following changes before I made it based on some of the recommendations and it came out great 1. Peeled and sliced 4 Bosc pears that had been marinated in about 2 tbsp lemon juice to prevent them from browning. The large slices were placed in the outer ring and the smaller slices on the top in the center. When they were covered with the custard, they made a pretty pattern. 2. Sprinkled about 3/4 tsp. cinnamon atop pears. 3. Reduced sugar in custard to 3/4 cup, increased butter to 1/2 cup and reduced vanilla to 1 tsp. I would add the words "spread the custard over the pie." because mine was not really pouring consistency. 4. The pie only took about 50 minutes to cook, but I kept my eye on it after 40 minutes. It is easy to tell when the custard has set and browned. This recipe is a keeper. For a gourmet touch, next time I would stripe chocolate sauce under the pie. I served chocolates on the side this time and the combination of flavours was good. This custard would work with other fruits too such as plums or peaches.
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).
i made this following the directions the 1st time and it was good, so i tweaked it a little to make it amazing! I added a pinch of cinnamon, 1/4 tsp nutmeg, and about 1/2 cup milk. I cut the pears into slices and arranged them like the picture has. I was so good! even my picky little brother liked it! Make sure your pears are very ripe or they will still be crunchy when your custard is done!
What a beautiful pie! And delicious too. I sliced my pears before fanning them into the plate. I also added about 2 T chopped candied ginger into the egg mixture before pouring it over the pears. After baking, I cut a couple of the larger pieces of ginger into leaf shapes and arranged them on top of the pie for a Thanksgiving dinner. It was wonderful. Serve it warm if you can.
Great pear pie. One of the best parts is when the custard near the top/edges caramelizes and has a great rich flavor. Like one reviewer, I used a cup of brown sugar instead of white sugar, which made the flavor nice and rich, while still light. I also sliced the pears and arranged them in layers (pears, custard, pear, custard). This made it look really nice when serving slices and allows you to get a good custard/pear ratio throughout.
Fantastic. Even my picky eater enjoyed it. After reading changes I made my own. 4 ripe Pears quartered, 1/3 cup butter, 1/3 cup flour, 1 tbs. cinnamon, 3 eggs. The custard filled the pie crust and after @ 45 min. made a beautiful golden brown topping with a moist center. Not one crumb left. Thank you for the recipe and thanks to all who left comments about what changes they made.
I tried it once with someone else's suggestion of using 3 eggs and only 1/3 cup of sugar, then I made it again using the original recipe (2 eggs, 1 cup sugar). Using 2 eggs and a whole cup of sugar was way better-tasting, for me. I also added some cinnamon and nutmeg.
Great Recipe! Making another one tonight since the one from last night is gone already! Got rave reviews from my bf and roommate...I added crushed pineapple, brown sugar, cinnamon and vanilla. Very tasty and gave it more flavor I thought!
Fantastic pie. I used 1 cup of flour with 4 Tbsp butter, 1 Tbsp sugar, a handful of walnuts, and lots of cinnamon and nutmeg for the crust, which I made in the food processor. I pressed that into the 9" pan to make a crumbly and rich crust. I also used apples instead of pears, which I sliced into eighths and arranged in two concentric circles. For the batter, I used only about 1/2 cup sugar and a little less butter than called for as well. It turned out delicious and not too unhealthy. Can't wait to try it with pears. Served it with vanilla ice cream, but I think whipped cream with diced crystallized ginger will also be great. Fantastic recipe that lends itself to a lot of variation.
Just made the pie and everyone loved it. 1 tsp vanilla instead of 1 T. 2 pears and 2 apples to fill pie shell. Covered top to keep from over browning. Cooked 40 min. Will make often. Fast and easy
I started with kind of mushy pears, so I was worried this would be mushy and not good, but the custard firmed up the whole thing and the pears gave a really nice flavor. I served it on Thanksgiving, and got rave reviews. This recipe is a keeper!
I chopped the pears - otherwise, the pieces are too large and hard to eat. I was also able to use 5 medium pears this way. Thanks - my coworkers raved about it!
This is almost exactly the same as the recipe my husband's grandmother gave me, but her recipe has 1/4 c. cream which I added. Her recipe also calls for 1 c. of sugar, but I always only do a 1/4 cup because I find pears are naturally sweet and I always double the pears. :) The only reason I didn't give this five stars is because I think it needs way more than 2 pears....You can also used canned pear halves or slices if it is all you have. It's quite good. I buy the kind in natural pear juice, not syrup.
Excellent recipe with the exception of cutting the sugar(used brown) & butter to 1/3C as suggested by other ppl: adding 1 tsp cinnamon and 1/8 tsp nutmeg and a sprinkle of lemon juice to the pears! Delicious recipe! Thanks for sharing!
Whole family loved it. A great fruit pie with no top crust which means less work and it looks so tasty! I added about a cup of frozen cranberries and it made a beautiful holiday pie. I just made it with frozen peaches and raspberries and it was equally delicious. I will thoroughly thaw the peaches next time as it was a bit soggy but still looked good.
This was the 1st time making a Pear Pie and it was super easy! I halved and sliced the pears and added fresh lemon juice to it and sprinkled a bit of cinnamon....then followed the directions. It was a huge hit! Super quick and delicious! Thank you!
Great receipe !! I added some brown sugar and cinnamon on top and came out amazing !!
This was delicious! You should not start with sweet pears or it will be too sweet. D'anjou work best. You can also cut them into small pieces if you like or chop apples in this recipe. I have been trying to find this for a long time. My Mother in Law in the South made this once and I loved it. She is aging and could not remember how to make it. It is also called Ozark Pudding. YUM!
Extremely easy to make. I recommend as the photos do, slice the pears instead of halving them, they fit better. Use as many pears as will fit. IMO, no need to peel the pears.
Amazing! I added some cinnamon, dried cranberries, chopped apples, and a few walnuts. It looked beautiful and tasted even better! Also I didn't peel the pears and it turned out great. Super easy! Highly suggest!
This pie was a big hit! The only thing I did different was how I arranged the pears. Instead of just cutting them in half, I cut them in fourths and then in slivers and arranged them in a triple layer spiral. It was beautiful and delicious. Any time pears go on sale I will definitely be making this pie.
Great pie! I used 4 green over ripe pears and cut back on the sugar by half. Very good!
very good! this pie was super easy and quick to make last minute. the custard set nicely and was great with the pears.
I thought this was ok. It certainly was nice to have a different type of fruit pie, however, I think I'll look for other pear recipes. I mad this for my husband, parents, and brother, and none of us thought it was really anything special.
Delicious and gorgeous! I added a few tablespoons of brown sugar and some cinnamon like other posters suggested. This pie is delicious and I will make it again!!!!
I added some cinnamon and nutmeg and used three ripe pairs, cut into eight slices each. I also increased the butter to 1/3 cup and used only 1/2 cup of sugar. I was concerned about the crust burning so I wrapped foil around the edges for the first 40 minutes... delicious and easy.
I was a bit skeptical about how juicy pears would taste with custard. I usually don't like combinations like that. However, I had some pears I really needed to use up, and wanted to try something new. I am so glad I did! I can out soooo delicious! Perfect consistency. Not runny or weird at all. It semed like the custard was more like a caramel which paired perfectly with the pears. Everyone in my family who tasted it loved it! Delicious. Thanks so much for this easy to make no fuss great recipe!
I doubled the pears, and added a sprinkling of brown sugar and cinnamon on top. Everyone thought the pie was goos, just lacking in flavor. My husband suggested soaking the pears in brandy before baking??
it was a hit in my office. i used 2t vanilla and 1t almond extract. also, changed the sugar and butter to 1/3c each. delicious!
Pretty good. I bought pears for Thanksgiving and decided to make this instead of apple pie. I forgot to put foil over it to prevent overbrowning so it didn't look as pretty as it should but it was good. Nice and light flavor. It was missing something though. I think I'll follow other reviews next time and add some spices to the custard filling. That might help. Sprinkling the pears with nutmeg was not enough.
Word to the wise, this is definitely a deep dish pie. I used two regular store-bought crusts and the pies overflowed all of the custard. Still looks good, but disappointing that it's not quite as 'custardy' as it's meant to be.
My husbands favorite. I am always asked to bring it to our family functions. Using hard or very ripe pears, it turns out great either way.
This is a delicious pie! I sliced three pears and coated them with lemon juice then spread onto crust. I added 1tsp. of pumpkin pie spice to the custard mixture. I meant to add salt, but forgot. I will add salt next time. After the custard was spread onto the pears I sprinkled with a little cinnamon and sugar. Cooking time was about an hour.
I followed the recipe exactly except for the time in the oven. Mine made a crunchy meringue type crust on top but the custard never set, even with extra time in the oven. It is raining outside today, I know that affects cakes....
I am not a cook for any kitchen. In fact my husbands family always assigns me the store bought salad for family pot lucks. I had some pears left over from canning and felt ambitious so I tried this recipe out. The only thing I did different was fill the bottom of the pie pan with one layer of pears, sprinkle a little nutmeg over them (like someone suggested) and used 1 tsp of vanilla (cause I've never seen 1 Tbsp of vanilla in anything). It said to cook it for an hour and thanks to my horrible oven, the top was brown by 30 minutes and the center wasn't quite done. We figured we'd try it anyway and we couldn't believe how great it was. The pie was gone in one day and we sneaked bites here or there to hide it from our children. It's a great recipe!
Sooo Good! I doubled the pears (used 4 instead of 2) and put in a pyrex without a pie crust. Also added cinnamon to the top after cooking. De-lish!
This was suprisingly awesome, didnt expect it to be as good as it was. Had a bunch of pears to use up, company coming, and I needed dessert! This was a definite hit, the last piece was fought over, and eaten out of the pie plate. I did use the cinnamon on top, as someone else suggested.
I made this pie three times (once with apples) and the last version worked the best. Here is is:- Preheat oven to 425 degrees. Core four pears, slice thinly and arrange fan-style in layers around the unbaked pie shell. Cream 2 oz of butter with 1/3 cup of sugar. Add 2 beaten eggs and beat until light and fluffy. Carefully stir in 1/3 cup of flour. Add 1/2 teaspoon of vanilla essence and 1/2 teaspoon almond essence. Beat the white of one egg until stiff peaks form, then use a metal spoon or knife to cut it into the flour mixture as if making a souffle. Spoon the mixture over the pears taking care so as not to deflate the air within it. Sprinkle lightly with cinammon. Place the pie on a wire cooling rack and bake at 425 degrees for 15 minutes. Reduce heat to 375 for a further 25 minutes, then lower heat to 350 degrees for a further 20 minutes (one hour in total). The pie is cooked when the top is golden brown and the custard is set. If liquid is visible the pie is not cooked. Remove the wire rack with the pie on it and allow it to cool completely before slicing. Take care when removing from the oven as the pie is fragile until cool. The result will be a 'frangipani' type of pear tart, with firm but soft fruit surrounded by a soft custard topped with a crisp slightly chewy and meringue like top. The recipe can be prepared in the same way with apples but it needs only about 40 minutes baking time, 15 minutes at 425 then 20-25 minutes at 350 degrees.
Very good. I cut the sugar in half and used brown sugar instead, and I also added some nutmeg and cinnamon and craisins. Took much longer to bake than the recipe stated, I had to cover it with foil after about 40 minutes. Probably took 80 minutes total.
My first time making this pie and boy did my husband love it. Though it was done in about 45~50 minutes 350* and I made the graham cracker crust but I didn't have enough graham crackers so mixed it with ginger snap cookies and also added sliced almonds, add melted butter and some sugar. Oh, I also used light brown sugar not white. For finish used powdered sugar. Very light, not sour but yet not too sweet. Very elegant taste. If you like really sweet, add vanilla ice cream on top or whip cream would be great also.
This recipe was a success for me, a first for fruit pies I've tried to make. Because I live at a high elevation, fruit pies have turned out very soupy until now. This turned out with exactly the consistency I'd hoped for. I should also mention that this was a pretty forgiving recipe, since I didn't follow the techniques exactly (it being late in the evening and I was in a hurry), but I did use the exact ingredients and measurements. Pears are kind of a different fruit to have in a pie, but they tasted pretty good here (I think the ones I used were Bosc - I don't know my pears very well). Slices of this pie taste great when slightly warmed. I recommend this highly!
Excellent. I used four pears rather than two and cut them into thin slices, this way they got distributed better throughout the pie. I also added a dash of cinnamon to the custard. This was delicious both hot and cold.
Great and EASY recipe. I let the pears rest in some rum, cinnamon, and nutmeg while I was preparing everything else. Only needed like 30 minutes to cook though, so keep your eye on it.
Was a wonderful surprise to use up those left over pears you get in a big gift basket. Perfect as is recipe.
This was such a great pie! A very different texture than what I thought it would be but it was fantastic! I think I'll cut back on the sugar a bit next time though. Thank you poster!
just wonderful. I used canned sliced pears and more than called for for a nice look.
The reviews all said to up the butter and lower the sugar. I ended up with a gross buttery mess. DO NOT up the butter to half cup as all it did was just ooze out of the cooled pie. I regret following users suggestions as the pie is not tasty at all. I did 1/2 cup butter, 1/4 cup brown sugar and 3 eggs (everything else the same). If I ever have over ripe pears on hand, I'll follow the recipe with maybe dropping the sugar a little to like 3/4 cup. I'm definitely bummed!
Yum! I made it dairy-free by replacing the butter with margarine and I used more pears than it said. It was delicious, and something different from your standard fruit pie.
This was really quite good. It appealed to me because it was very easy to make it gluten free. I actually made it with Almond Milk and Gluten Free Flour, it looked lovely, I would add just a touch of cinnamon next time. I did sprinkle a few Butter Toffee Glazed Almond Accent Almonds on top, this really added to its appearance. I served it to company first time round which I normally would never do but Id just picked the pears off my tree and wanted to use them.
This is an outstanding pie! My wife says it is the best pie she has ever eaten. I sliced the pears but other than that I followed the recipe exactly.
i made this pie twice. Once as written and once with the following changes which i thought made it a five star pie. I used six small pears which i soaked in a couple tablespoons of brandy and sprinkled with cinnamon. As others did, i used 1/3 cup butter and 1/3 cup sugar. Upped the eggs to 3 and then i topped the pie with a crumb topping prior to baking using 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teas. cinnamon.(might have been slightly too much topping) Love the custard in this pie.
Wonderful!!! Tasted like apple almost. The custard made this exceptionally good. I will make this again, definitely! Everyone loved it!
I love this recipe! I used a different type of pastry, fillo pastry and used 4 sheets. I sprayed light olive oil between the sheets as I layered them. It worked out fantastically because it was flaky, airy and light. I only cooked it for about 45 minutes and found it cooked thoughout the whole pie. My family loved it!!! Next time I would only cook it for 30 minutes on 155 fan forced as it was still meringue texture on top
I followed the recipe almost exactly. I did the custard exactly as stated and peeled, halved, and cored 2 pears. The only thing I adjusted was after I put the pear halves into the pie crust, I peeled a 3rd pear. I used half, chopped up, to fill in the missing areas of the pie and then added the custard. I used the other half of the extra pear to add slices to the top. The pie was delicious. I used the d'anjou pears and will be making another 2 pies before the end of the weekend.
I made this pie because I had pears about to go bad and I didn't want to waste them. I modified the recipe to be gluten free and added a little cinnamon. Just before I popped it in the oven I sprinkled some raw sugar crystals on top and they made it brown and taste like creme brule. WOW--so good. Why have I never made a pear pie before? I will make it again.
I Love this recipe, the only difference was i took the sugar down to 1/2 cup and added half cup brown sugar. Also used can pears, one 15 once can drained. Best pie i have had in a long time, will recommend it to others.
Very very good pie! I did change the butter/sugar amount because a whole cup of sugar would have been much too sweet. I only put in 1/3 cup sugar & 1/3 cup butter. I also sliced the pears & added blueberries & some cinnamon. Then I sprinkled the top of the pie with some sugar before baking. It was so good! You can really taste the fruit & the custard is really light and delicious. I will definitely be making this again and again! I'm sure you can add a number of fresh fruits to make it different each time. Very good with those minor changes
I made this pie last night - this is really, really, good. I added cinnamon surgar with nutmeg on the pears before toping with the batter. Very easy to make. I will make this again and try with different fruits.
This is an incredibly simple recipe that tastes great. I actually substituded honey for sugar and it turned out great. The whole family loved it. I served it with some vanilla icecream.
I made this pie repeatedly throughout the holiday season last year. It's so easy, pretty, and different from the pies you usually see on the holiday table. My extended family loved this at Thanksgiving.
I'm a pretty poor cook, a kitchen klutz and I've made this 3 times now. My whole family are astonished I can make anything this good. My kids beg me to make it. It comes out perfect every time and is so easy. Although the recipe is a little sweet for my liking so I use only 1/2 cup of sugar.
this is the second time i have baked it the family could not get enough of it now my brother wants to try as it was brill full marks for this easy dish thanksfor sharing it with us thanks agaim i will be makiming it when we go to our holiday cottage at and of june, thanks aaaaaaaaagain.
I did it once exactly how the recipe reads. It was good - we just didn't like the halfed pears. So, I do some adjusting - all measurements were the same except that I pealed and chopped 3 pears (I used a sand pear) and spread the chuncked pears in my pie plate and poured the mixture over the pears. It was delicious. Adding a scoop of vanilla ice cream is great!
Made this with fresh pears that I sliced, instead of halving as the recipe suggests, and it worked great. I used three pears, instead of the two in the recipe, and loved how the pie turned out. Delicious recipe!
I made this pie a few days ago; I think the name of this recipe should be changed from "pear pie" to "pear custard." It was really delicious and really simple. I didn't see a need to peel the pears, so I didnt'; I just sliced them. Also, when making the custard, I added a small sprinkle of cinnamon and I reduced the amount of vanilla extract to a dash. Overall, it was really delicious!!!
Great recipie!! Can changes the pears for other fresh fruit. Always a crowd pelaser.
WOW! I had never heard of pear pie, but had a bunch of pears that needed to be used. I figured if such a thing existed, allrecipes would have it. This recipe is great! I made it exactly as the recipe says, using the "French Pastry Pie Crust" from this website. I'll be making more of these for tomorrow's church potluck!
Excellent recipie! I cut the sugar to about 2/3 or 3/4 cup and added cinnamon and 2 more pears. Yum!
This is a fantastic recipe, and rather easy to make. I followed the suggestion of another reviewer and "marinated" the pear slices in lemon juice while I prepared everything else, then sprinkled a little cinnamon on the top before putting it in the oven. People at work raved about it!
I made this with ~2 medium sized bosc pears sliced thinly, 1/4 cup sugar, 3 eggs, 1/4 cup butter. This was just the right amount of sweetness for my family (we don't like desserts overwhelmingly powered by sugar.) I used a regular pie crust and the filling was not enough to go to the top. I would definitely add more custard filling next time and alternate layers of sliced pears with custard instead of pouring custard just on top. Delicious and easy recipe. Will definitely make again.
I made this adding cinnamon, but.....forgot the flour. It was delicious without it. The top became caramelized and crispy. My two friends said don't change a thing. I gave 5 stars for several reasons, it is very easy to make, excellent flavor and this can be the basis for many other ingredients. They both thought it was apple pie.
Good recipe to start with but it needs a few adjustments to make it more flavorful.
Awesome! A few personal substitutions to suit my taste (such as alittle more spice) and this was a hit!!
Wonderful pie, I added some rasins, cinnamon and slivered almonds to the pie and used a butter pie crust, it was a big hit with friends.
I've made this pie twice now to great reviews. Because I have a 100 years old heirloom pear tree on my property, I use those pears. They grow very small, however and are hard, unlike many GM pears on the market. I solved the problem by poaching them in a sugar water with a stick of cinnamon and 6 cloves. This solved the problem many cited about too little flavor. I also sprinkled a little cinnamon in the custard as suggested. Very, very tasty.
A friend made this pie at a party and everyone loved it, so I got the recipe and made it as well. I got the same reaction. Everyone I have given this recipe to says the same thing. Its so easy and soo yummy. Finding this pie recipe was a game changer!
Best Pie Ever!!! I had never heard of a pear pie, but needed something for a fun girls night with all the ingredients in my fridge. I had 4 pears so I made an extra for my dad, who LOVES pies, and it was a smash with him and a HUGE hit with my girlfriends! Thanks for sharing! I wouldn't change a bit in this recipie, again best pie ever! I've already been asked to make it again for 2 different events :)
I thought this was delicious. The only changes that I made was to replace the sour cream with butter, since I had no butter. It still turned out quite well I just mixed the sour cream in with the sugar and vanilla and then added the eggs one at a time. Additionally, I used around five pears. I used a basic shortening recipe from Ken Haedrich's book PIE. The flaky crust was perfect with the sweetness of the pie.
This is my new favorite pie! I have made this a half a dozen times and everyone who tries it want the recipe. I did spinkle allspice on the pears and added a tsp. cinnamon to the custard. Thank you for the great recipe!
This is just divine!! Brilliant flavour :o) I had to use slightly more of everything as I made it in a deep pie dish so it ended up being 3 huge pears and double the custard mixture, I took the advice of other reviewers and sprinkled the pie with nutmeg and brown sugar before it went into the oven and it came out perfect! My husband and I have eaten half of this on our own in one sitting - I'm guessing the rest wont last much longer either :o)
