This is our family’s absolute favorite pie. If you’re looking for something a little different this Thanksgiving, but still full of fall flavor, and super easy to make, look no further! You may have noticed I’m not much of a pie maker, but every time I eat this pie, I have to wonder why we don’t have it each and every day. By the way, we totally had this pie for breakfast as kids. It’s not terribly high in calories and, like I said, so simple to throw together. So take it to a brunch, or a Thanksgiving feast! I have to mention — the whip cream is totally gratuitous. Not necessary at all, just to make the pie a little more photogenic.
Pear Pie
recipe courtesy Marcia Sattley (thank you, thank you, thank you!)
8 servings, 300 calories/slice
1 uncooked pie shell (full disclosure, we usually use refrigerated Pillsbury pie crusts)
6 – 8 very ripe pears, peels and sliced OR 2 cans pears, drained
1/4 cup melted butter
2 eggs
1 teaspoon vanilla
1 cup sugar
4 Tablespoons flour
sprinkle of cinnamon
Peel and slice 6-8 very ripe pears – should be enough to fill one uncooked pie shell. Blend together butter, eggs, vanilla, sugar, and flour. (Sometimes we make half again, or even double the filling, depending on how deep the pie shell is.) Pour filling over pears. Sprinkle with cinnamon. Bake at 325F for 40 minutes or until knife inserted off-center comes out clean. Cool.
