Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998

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Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 400°.

  • 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.

Nutrition Facts

268 calories; calories from fat 28%; fat 8.3g; saturated fat 2.1g; mono fat 3g; poly fat 2.1g; protein 4.6g; carbohydrates 45.5g; fiber 3.3g; cholesterol 57mg; iron 1.5mg; sodium 143mg; calcium 63mg.
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