Prebake the pie crust for 10–15 minutes at 350 degrees Fahrenheit (180 degrees Celsius).

To make the filling, put the tofu, maple syrup, almonds, vanilla, and flour in a food processor or blender. Add the egg (or two) and turn on the motor. Start with approximately 1/4 cup water and pour in, while processing, until you reach the desired consistency of a custard cream (albeit a bumpy one!). You might have to add a drop more water. You don’t want a dry filling, but you don’t want a runny one either. 

Put all pear topping ingredients in a medium saucepan over a high flame. Bring to boil, lower the flame and cook for approximately 15–20 minutes, or until the pears are soft. Serve the pears over the pie, with or without the sauce, depending on how you like it. These pears freeze well, but last a long time in the fridge too.

Pour the filling onto the prebaked piecrust, and continue baking for at least 15–20 minutes, until the top is golden brown. Cool.