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I thought this was really good, but DH didn't care for it. I read the reviews and decided to make it crustless and it worked out to a wonderful crumble rather than a pie. I also used fresh pears, sliced. This recipe tastes better chilled, and the sour cream is a really nice touch. Thanks for sharing the recipe. :)
This came out tasty. I followed others' suggestions and made it crustless. I used fresh pears, and they did not make it soupy.
I'll start with the good news: this was delicious. The bad news and I am certain it was my fault: I used fresh pears instead of canned. Made my own crust and cooked the pie in a cast iron skillet. After removing the pie from the oven it was very watery in the middle. I drained off the liquid and placed the pie back in the oven (turned off) and let the residual heat dry out the pie (about 20-30 mins.). By the next day is was for the most thickened in the middle but the crust was a bit soggy. I don't know how I could possibly mess of a pie recipe as easy as this one?! Used fresh ginger instead of dried. No star rating given due to my mistakes. Considering my cooking blunders, the pie was a huge hit. Reviewed for Veg Tag/September.
I really enjoyed this recipe! Yummy! I used 1 1/2 qts of homecanned pears that I drained really well. Thanks for sharing! Made for the February 2010 Aussie/NZ recipe swap.
The crust turned soggy but we didn't care! This is sooo crazy easy. I especially love that it's not too sweet! I made 2. :) One is gone. :) :) DH came home w/da ballerina & asked, "who baked??!" I said, "Minnie Mouse...who the he** do you think??" A lovely pie. How DO you keep the crust firm? perhaps dry the pears on paper towels a bit? Or hey, ditch the crust & put the pears in a baking dish & top it off! That would be easy to multiply by many servings. A 1 lb 13oz can of pears fit perfectly. Made for the Veggie Swap 11/09. Thanks!