Mom Bonnett brought a half-bushel of ripe pears to my house for canning in September 2003. Knowing that we wouldn’t can all of them, I found a couple of pear recipes on the internet. Mom and Dad reviewed them and decided to try this one. We liked it, but it’s unlike anything we’ve ever tasted. We revised this recipe to include only a ½ teaspoon of almond extract and more pears than the original recipe called for and decided we would sample the recipe again next pear season.
Ingredients
1 (9 inch) unbaked pie crust
3 eggs
1/3 cup all-purpose flour
1 cup white sugar
1/2 teaspoon almond extract
1/4 cup melted butter
5 pears - peeled, cored and sliced
Instructions
Preheat oven to 375 degrees.
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.
Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving. Store in refrigerator.
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