Prep 15 mins
Cook 30 mins
A sour cream custard and streusel mixture form the topping for the pear pie. This pie won in a local baking competition.
- 9 inch unbaked pie shells
- 907.18 g can pear halves, drained
- 78.07 ml sugar
- 0.59 ml ginger
- 236.59 ml sour cream
- 1 egg
- 118.29 ml flour
- 59.14 ml brown sugar, packed
- 1.23 ml cinnamon
- 59.14 ml butter
- 59.14 ml nuts, chopped (I use almonds or walnuts)
- Preheat oven to 400*F.
- Arrange pear halves cut side up in pie shell.
- Combine sugar, ginger, sour cream and egg; mix well.
- Pour over pears.
- **Streusel Topping**.
- In small bowl, combine flour, brown sugar and cinnamon.
- Cut in butter until crumbly.
- Stir in nuts.
- Sprinkle with Streusel Topping over pie.
- Bake 25 to 30 minutes or until golden brown.
- Store in refrigerator.
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.