Pear-and-Almond Custard PieCooking Light

1 (9-inch) Pastry Crust
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

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust
completely on a wire rack.

Preheat oven to 400 degrees.

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 400 degrees for
15 minutes. Reduce oven temperature to 350 degrees (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. Yield: 8
servings (serving size: 1 wedge).



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