We are a pie family for sure. Thanksgiving 2003 mom and I had decided that we needed to shake things up a bit and try some new pies. We thought a Pear Pie might be good. I made it my mission to find the best one and began trying recipes. They were mostly pretty good, but not spectacular. Then our friend Beverly M. heard about our search and shared with us her Pear Pie recipe. It was SO good and is now our first pie gone every year. In fact, we now make TWO for Thanksgiving.
Start with a single unbaked pie crust. Basic Pie Crust
Peel and slice 4 ripe pears. You don’t want them to be too ripe or the pie will have too much liquid to set. I do thick slices. The original recipe says to cut the pears into quarters. I prefer them sliced smaller so there is more room for the custard to move in and set around the pears.
Place the pears in a circular pattern, or just fill in as best you can, into the unbaked crust.
Next, with a hand mixer, blend together the butter, flour and sugar. After that is well mixed add in the eggs and vanilla extract.
Pour and smooth custard mix over the pear slices.
Bake in a preheated 325-degree oven for 55-60 minutes.
We hope you love this pie as much as we do!
Pear Custard Pie
- 4 Fresh, Ripe Pears peeled, and sliced thick
- 1 cup Sugar
- ½ cup Butter softened
- ¼ cup Flour
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 Single Pie Crust unbaked
- Preheat oven to 325°.
- Place pear slices in a circular fashion, filling the prepared pie crust.
- Mix the rest of the ingredients with an electric mixer, until creamy. Pour batter evenly over pears and spread so it is smooth on top.
- Bake at 325° for 55-60 minutes, or until golden brown on top.
- It sometimes need to bake another 10 minutes. Make sure it is solid, and not liquid at all in the center. You can tell this just by moving it slightly to see if it stays firm in the center.