Recipe for Creamy Pear Pie

Today my husband brought home a can of pears to eat with cottage cheese. We were disappointed to find the pears were so hard they were difficult to eat. Since I don't like to waste things, I went online to find a recipe for pear pie that would work with canned pears. The recipe I found actually calls for fresh ripe pears, but I thought that since the canned ones were hard, baking might soften them up. This recipe is different from other pear pie recipes I've tried, and we both think it's better than any others we've tried or tasted elsewhere. The canned pears worked great and were tender after baking.

A deep-dish pie crust works best for this recipe.

Recipe:

Creamy Pear Pie

2 large eggs

1 cup sugar

1/4 cup flour

1/4 cup butter

2 tsp. vanilla

4 fresh, ripe pears or 1 large can of pear halves

2 pie shells, frozen or made from your recipe
(If using frozen shells, lay one out on counter to thaw, and flatten out for top crust.)

Arrange slices of either fresh or canned pears in bottom of pie shell. Beat eggs well and add sugar, flour, butter, and vanilla to egg mixture. Beat lightly.
Pour over the pears. Put top crust on pie, crimp or flute edges to seal, and bake at 325 degrees for about 30 minutes or until crust is golden brown.

Note: Set the pie on a pizza pan or cookie sheet to bake, in case a bit of the filling should boil out, and to stabilize the pie pan if using frozen crusts in the pans they come in.

Enjoy!