A Simply Delicious Pear Pie

This recipe is so wonderfully simple that you can make it from memory after the first try. You can cut the pears and decorate the pie anyway you like. Of course, ripe, juicy pears will be best. We have used Bartlet, Red Bartlet, Forelle and Bosc varieties and they all were wonderful. There is no need to peel the pears unless the skin is very tough, thick or rough.

Pastry for a 9″ single crust pie
3 – 4 pears, peeled, halved and core removed (good canned pears are also fine)
1 cup (200 g) white sugar
4 Tbl (30 g) white flour
60 g butter
2 eggs
1 egg white beaten (dash of salt)
vanilla (1 tsp extract, packet of vanilla sugar or seeds from 1 vanilla bean)

preheat oven to 165 °C (325 °F)
roll out pastry and line 9″ pie plate
brush egg white on pastry
place pear halves in the pastry shell cut side down
beat all other ingredients except the egg white together and pour over pear halves.
sprinkle with cinnamon
bake for 1 hr and 25 min or until cake tester comes out clean from custard
allow to cool on rack before cutting