Pear-And-Almond Custard Pie

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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

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