Published Jun 19th
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 1 - 9 inch pie Calories 472.1

A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It’s a favorite even when I have to buy the pears. To make prep time even faster I use a deep dish pie shell from the frozen food section.

Recipe Ingredients

  • 1 (9 inch) unbaked pie crust
  • 3 eggs
  • ⅓ cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon almond extract
  • ¼ cup melted butter
  • 3 pears - peeled, cored and sliced

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C.)
  2. 2 In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
  3. 3 Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.

Nutrition Facts

  • Calories 472.1
  • Carbohydrate 68.7 g
  • Cholesterol 113.3 mg
  • Fat 20.3 g
  • Fiber 4.5 g
  • Protein 6.2 g
  • Saturated Fat 8.1 g
  • Sodium 246.5 mg
  • Sugar 43.8 g


  1. I have made this several times now with different ready-bought crusts and it always comes out yummy!! The only thing I change is I use half the sugar but that's a personal preference. One time I really wanted pie but all I had around was canned pineapple so I used that instead of pears... works - Read more ...
  2. This was very pretty but not as tasty as it looked. I found it bland and there was not enough pear flavor. The almond was good and I added vanilla but it needed something more - perhaps cinnamon? It also needs a higher filling to crust ratio. I'd recommend Pear Pie III on this site - Read more ...
  3. It was my first time making a custard pie and it turned out very delicious! My mother can't have too much sugar so i used half a cup this time and it tasted great - it made room for the flavor of the pears. I would take out the pie when the custard is just - Read more ...
  4. This recipe was good. However I followed one of the reviewer's recipe. I used 6 pears 1/3 cup butter and 1/3 cup sugar. Next time I think I would use cinnamin in the custard. I did sprinkle cinnamin and sugar on the top of the pie once it came out of the oven. It gave - Read more ...
  5. Yummy! We are trying to watch our sugar so I used 1/3 cup sugar 1/3 cup brown sugar and 1/3 cup Splenda. We only had 2 large Asian pears so they are still a little crunchy. Next time I will use bartletts. I also added a handful of raisins (that I plumped in hot water) - Read more ...
  6. My family really liked this pie. I did as others and replaced the white sugar with brown and used half almond flavoring and vanilla. Good way to use pears that are getting too ripe.
  7. Superb! I've been giving neighbors and friends a bag of pears from my tree along with the recipe and everyone just loves it! It certainly satisfies a sweet tooth. The almond although complimentary to the pears, was a bit too strong, so I put 1/2 tsp. almond, along with 1/2 tsp. vanilla. I also sprinkle - Read more ...
  8. I'm sorry we didn't like this pie. I made in a 10 in. deep pie dish. I doubled the custard part and added more pears and increased baking time according to the size of my pie until center was set. The custard came out really firm and not custardy at all and I could barely - Read more ...
  9. It was a very easy pie to make with the frozen pie crust and the almond flavour was a nice change of taste. Very delicious!