Such a great change of pace from other more typical fruit pies.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.

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  • Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.

  • Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.

  • Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.

Nutrition Facts

431.4 calories; protein 4.5g 9% DV; carbohydrates 47.6g 15% DV; fat 25.8g 40% DV; cholesterol 66.4mg 22% DV; sodium 368.8mg 15% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2014
This is the tastiest pear pie I have ever made. I made a few minor changes -- I used a 9" Deep Dish Pie pan and used 4 large, thinly sliced d'Anjou pears. The tang of the sour cream is just enough to offset the sweetness of the pears. Served with triple Vanilla ice cream. Got raves from company and picky husband. Read More
(9)

Most helpful critical review

Rating: 1 stars
12/30/2019
I didn't care for this at all. When eaten fresh the crust was soggy. (The side was nice and flaky so I know it wasn't the crust's fault.) Then when eaten later as leftovers the texture was very mushy. Read More
33 Ratings
  • 5 star values: 30
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/19/2014
This is the tastiest pear pie I have ever made. I made a few minor changes -- I used a 9" Deep Dish Pie pan and used 4 large, thinly sliced d'Anjou pears. The tang of the sour cream is just enough to offset the sweetness of the pears. Served with triple Vanilla ice cream. Got raves from company and picky husband. Read More
(9)
Rating: 5 stars
09/17/2016
This pie is fantastic!!! I used 4 cups of pears in a 9" deep dish pie pan. I didn't read through the recipe ahead of time and put the topping on before putting it in the oven instead of waiting until the last ten minutes. It didn't burn (thank goodness) and turned out beautifully. This pie has a yummy custard-like filling that compliments the pears perfectly. (Note: I used nutmeg instead of cinnamon. If using cinnamon it tastes more like an apple pie. USE NUTMEG!) If you're looking for a good pie to use up all those pears with, try this one. You won't be disappointed. Read More
(7)
Rating: 5 stars
11/10/2015
This was beyond delicious!! We had two pieces for dessert and already my husband is saying "You can make this again!". Thank you for this recipe. Read More
(6)
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Rating: 5 stars
10/22/2016
This was so easy and turned out great! My friend has a pear tree and gave me some pears. I used 2 cups pears, 1 cup blueberries, and the juice of one lemon(I don't know why- just seemed like a good idea- cut the sweetness a little?). Also, I didn't have any sour cream, so I used the 2% plain greek yogurt I had in the fridge. Delish! We loved the sort of custard like consistency of the filling. I am not much of a baker, but, will definitely make this again! I might try it with other fruit next time-apples and raspberries might work well, too. Read More
(3)
Rating: 5 stars
06/12/2019
Great pie, easy to make, delicious! Read More
(2)
Rating: 5 stars
01/06/2017
Very good pie! My husband is a big pie fan and I got two thumbs up!! Read More
(1)
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Rating: 5 stars
11/30/2016
I made this because I had a spare pie crust and pears are in season. I used light sour cream instead of regular but made no other changes. It is fantastic everyone loved it! Read More
(1)
Rating: 5 stars
07/22/2017
This pie is amazingly good. Sounded like it would be weird. I made it for Thanksgiving and everyone who tried it loved it! Read More
(1)
Rating: 5 stars
09/08/2016
This was excellent though I did have an issue with the crumb topping. 1/2 c butter with 1/2 c flour is mud. I added more flour along with the spices so I could get it to crumb and that probably made too much topping. The pie was delicious though. I will definitely make this again. Read More
(1)
Rating: 1 stars
12/30/2019
I didn't care for this at all. When eaten fresh the crust was soggy. (The side was nice and flaky so I know it wasn't the crust's fault.) Then when eaten later as leftovers the texture was very mushy. Read More