Creamy Pear Pie Recipe -
Creamy Pear Pie Recipe
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Creamy Pear Pie

Recipe by  

"Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
  3. In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
  4. Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2003

I enjoyed this pie. it is simple to make and seemed to be a hit. for the crumb mixture i found that i needed 1/2 cup instead of 1/4c. it was pasty not crumbly with 1/4c.

Most Helpful Critical Review
Aug 16, 2010

I was disappointed with this. It did not have a strong flavor even with all of the extracts. I was hoping for more. Not a bad pie overall though - easy to make and very light, but not a favorite.


35 Ratings

Jan 25, 2004

Delicious light pie. I might advise, though, to precook a little bit pastry, for I've had big troubles taking the pie out of the pan. I omitted lemon extract, but may add lemon zest next time. The filling is absolutely excellent "plain" as well.

Nov 03, 2003

Great tasting pie! Wonderful use of extra pears on hand! Doubled topping and used softened butter instead of melted butter, cutting in with pastry cutter. Terrific pie! Will serve to guests!

Jun 04, 2007

This recipe was as delicious as it was easy. I substituted some of the sour cream with low-fat yogurt and added currants. Everyone who tasted it raved about it. Will be using this recipe a lot.

Jan 02, 2007

We thought this was very good too. I made it like pudding in small individual ramakins and didn't mess with the crust at all. Added crushed pecans to the mix as my pears were real ripe and kind of mushy and I wanted some texture. I didn't have lemon extract so used a little lemon peel. I did put a little cinnamin in with the topping, but no other changes. I liked the slight almond flavor. I would love to try this with other fruit as one reviewer suggested. Very easy and a keeper.

Oct 18, 2003

My family enjoyed this. I also made more topping. My daughter thought the almond conflicted with the pear flavor. The next time I added an extra 1/2 tsp. of vanilla and omitted the almond. I liked both versions. I used Bartletts as we have a tree. Nice when the tree is full.

Oct 18, 2003

Delectable! The topping is great. Make extra! The almond extract makes the flavour so smooth! Not a bad choice healthwise, too!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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