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

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch pie
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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 the oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

317 calories; protein 3.2g; carbohydrates 40.4g; fat 16.5g; cholesterol 20.3mg; sodium 154.5mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/18/2003
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. Read More
(37)

Most helpful critical review

Rating: 3 stars
08/16/2010
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. Read More
(3)
36 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/18/2003
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. Read More
(37)
Rating: 4 stars
11/03/2003
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! Read More
(22)
Rating: 5 stars
01/25/2004
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. Read More
(22)
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Rating: 5 stars
06/04/2007
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. Read More
(10)
Rating: 5 stars
01/02/2007
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. Read More
(9)
Rating: 4 stars
10/18/2003
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. Read More
(8)
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Rating: 5 stars
10/18/2003
Delectable! The topping is great. Make extra! The almond extract makes the flavour so smooth! Not a bad choice healthwise too! Read More
(6)
Rating: 5 stars
05/19/2004
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 some of them. I found this recipe and it is the ONE!!! I only made one change in that I added some apple pie spice it was wonderful. I made it for my sewing group and it was a hit. I am now making copies for everyone! Thanks for sharing this recipe!!!! Read More
(5)
Rating: 5 stars
10/18/2003
Was an excellent way to use up the ripe pears I had on hand. I did make extra of the crumb topping for the pie...and had to cook it a bit longer as the pears that weren't as ripe took longer to soften. Read More
(5)
Rating: 3 stars
08/16/2010
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. Read More
(3)
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