Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
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.
I made a few modifications to the recipie. I made my own pie crust using a 50/50 split butter and shortening. Also, I did not end up using all the pears, only about half, and it was still a very pear-filled pie. The flavor was excellent though and it was a nice layering of pears and custard to fill in the gaps. The cooking time was spot on. The almond extract is a MUST. It really added a nice flavor. I would make this recipe again for sure. Very very easy!
I gave this recipe 3 stars based on my execution of the recipe. I had several modifications: I used Pioneer Woman pie crust (had some extra in the freezer), used marcona (spanish) almonds instead of regular almonds, and omitted the almond extract (didn't have any on hand). Overall, the recipe was VERY easy since I already had a crust ready to go. The cooking time seemed to be spot on. The flavor was good, but a little on the plain side. The recipe did not yield much custard, so it had the feel of more like a pear pie. Next time, I will probably serve with a dollop of homemade whipped cream or a little scoop of vanilla ice cream and make sure I include the almond extract.
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