A year or two ago, Cindy Davis (the secretary I work with) said, "you have to try this pie." Now normally, I don't eat anything with fruit or nuts in it because of my food allergies, but she went on and on about how good it was. So with Benadryl standing by, I had a piece, and I have to tell you she was right. Fortunately, I didn't need the Benadryl, but it was hard resisting the urge to have another slice.
This pie will be your new holiday favorite. Combining flavorful fruit and a creamy custard, it's best served warm, with a dollop of whipped cream (or maybe some vanilla ice cream) on top.
1 Pie Shell, unbaked
6 to 8 Pears, peeled and sliced
1/4 Cup Butter, melted
1 Cup Sugar
4 Tablespoons Flour
1 Teaspoon Vanilla Extract
Layer the Pears into the Pie Shell.
In a bowl, combine Butter, Sugar, Flour, Eggs, and Vanilla Extract.
Pour over the Pears, being sure to coat them all.
Sprinkle with Cinnamon.
Shield Pie Shell with aluminum foil and bake at 350 degrees for 45 minutes or longer.