It’s pear season and this is an excellent recipe if you find yourself with a surplus of very ripe pears. Choose pears that are soft when ripe, such as Bartlett, rather than crisper pear varieties (Asian, Bosc, etc).

Ingredients
1/3 cup softened butter, plus 1 tablespoon, divided
1/2 cup sliced almonds
1 frozen pie crust
1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
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1/4 cup all-purpose flour
3-4 very ripe pears

Preheat the oven to 350 degrees F. In a medium saucepan, melt 1 tablespoon butter over medium heat, and then add the almonds. Toast the almonds until golden and fragrant, stirring frequently. Remove from heat and let cool.

In a medium bowl, beat the remaining 1/3 cup butter and the sugar together until smooth. Add the eggs one at a time, and beat until light and fluffy. Stir in vanilla and almond extracts, and then mix in the flour. Fold in the toasted almonds.

Working quickly to prevent browning, peel the pears and cut into thick slices.  Arrange the pears in the bottom of the pie crust (don’t bother trying to make it look pretty). Pour the custard (mixed in the previous step) over the top of the pears.

Bake for 1 hour in the preheated oven, until the custard is set in the center. Cool completely before slicing. Serve with vanilla ice cream, if desired.