Pear-And-Almond Custard Pie

• 5 firm, ripe Anjou pears (about 2 pounds), peeled and cored
• 1/2 cup packed brown sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2/3 cup 2% reduced-fat milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 2 tablespoons sliced almonds

1. Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
2. Preheat oven to 400u0b0.
3. 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 400u0b0 for 15 minutes. Reduce oven temperature to 350u0b0 (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.

firm, brown sugar, salt, eggs, milk, almond, vanilla, brown sugar, almonds

Taken from www.myrecipes.com/recipe/pear-and-almond-custard-pie (may not work)