Creamy Pear Pie

Creamy Pear Pie

30

"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

1 h 15 m servings 317 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

30
  1. 35 Ratings

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Most helpful positive review

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

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.

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.

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. T...

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!

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 lo...

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 kin...

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 lik...

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

While living in Japan I found a great love for the Nashi/pearapple grown there. Luckily, they are imported to Australia, where I am living now. I bought a whole box and needed a recipe to cook s...

Easy excellent recipe, got rave reviews from my family. A great way to use pears on hand. I highly recommend this recipe.