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Pear-and-Almond Custard Pie

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 (9-inch) Pastry Crust
  • 5 firm, ripe Anjou pears (about 2 pounds), peeled and cored
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2/3 cup 2% reduced-fat milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 tablespoons sliced almonds

Nutrition Information

  • calories 268
  • caloriesfromfat 28 %
  • fat 8.3 g
  • satfat 2.1 g
  • monofat 3 g
  • polyfat 2.1 g
  • protein 4.6 g
  • carbohydrate 45.5 g
  • fiber 3.3 g
  • cholesterol 57 mg
  • iron 1.5 mg
  • sodium 143 mg
  • calcium 63 mg

How to Make It

  1. Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

  2. Preheat oven to 400°.

  3. Cut pears in half lengthwise; cut each half into 1/8-inch-thick slices, keeping slices in order as they are cut. Arrange pear slices in prepared crust in 2 layers. Combine 1/2 cup brown sugar, salt, and eggs in a bowl; stir well with a whisk. Add milk and extracts; stir well. Pour milk mixture over pears; sprinkle with 2 tablespoons brown sugar and almonds. Place pie plate on a baking sheet. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 1 hour and 5 minutes or until a knife inserted in center comes out clean. Cool on a wire rack.