Recipe by Tanya Belt
"This Pie is a favorite with my family. I make it a lot for mother's day and birthdays. It's a different flavor, and a nice change from the ordinary."
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2 (15 ounce) cans
pears, drained and chopped
1 (9 inch)
graham cracker crust
Excellent pie!! I added a tsp of cinnamon to the sugar/flour/butter mix that goes on top of the pie. I took this to my family's thanksgiving meal and I was really nervous because I am not known for been a good baker (or dessert lover) in the family but everyone loved it! I had a bite and it was really tasty. I did cook it about 10 min longer than called for and some of the butter/moisture from the topping bubbled over onto the bottom of my oven (which I guess I have to clean anyways) but all in all, excellent and easy pie. My family couldn't believe it came from canned pears! Thank you Tanya!!
Different strokes for different folks. I thought it was way too sweet and threw it out.
I made this pie for family and everyone really liked it. Only problem was it bubbled up and over the pie pan.
Was quick and easy to make, especially since you use canned pears. I have never made a pie with canned fruit, but this was pretty tasty.
Very tasty! But I wonder if this freezes well at all? I made little tartlets with this recipe for a Bible study which got cancelled last minute and now have 2 trays of these tarts. Anyone tried freezing these? SO I did freeze them and they did turn out well after I reheated them in the oven. It was a hit!
This is a scrumptious pie! The topping was especially lovely...I added some almond extract which really gave it something special. I didn't have graham crackers so I made a crust in my food processor with brown sugar, melted butter, flour, salt, vanilla extract, almonds, and candied ginger. The pie was a little runny when I cut it but DANG it was good!
I think this pie is fantastic. It's such a unique flavor! My husband, daughter, and parents love it, but my sister-in-law finds it too rich. Personally, I didn't think it too rich at all. Definitely a recipe to try at least once!
Very good! I let it bake until the topping turned golden (beware of possible drippage). A little whipped cream on top and you're set with a refreshing dessert.
I don't like pears, but I made this pie for a friend and I really enjoyed it. So far its always been a hit everytime I've made it. It can be time consuming because you crumble the crust on half way. and I always broil the top for 2 mins approx, otherwise it doesn't brown. (Watch it carefully) and it serves better after it's cooled.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Pear Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 569
** Calories from Fat: 267
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