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Pear Sour Cream Pie

Pear Sour Cream Pie

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    3 h 10 m
therapflu

therapflu

Fresh pears are used in this delicious sour cream pie. It's to die for!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 624 kcal
  • 31%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 85.5g
  • 28%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.
  2. Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.
  3. While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl.
  4. Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.
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Reviews

therapflu
24

therapflu

10/17/2008

I'm the original poster of this recipe. Growing up on a pear farm, I looked forward to my mother making this every fall with fresh, ripe pears. Make sure the pears you use are VERY ripe. If not, boil them a bit before using in the pie. Delicious!

Joirk1997
13

Joirk1997

10/7/2008

This pie was outstanding! I would boil the pears for a bit prior to adding to the mix as they were a little crunchy next time.

molly's mom
10

molly's mom

1/15/2009

This is one of the best pies I have ever tasted! The sour cream really adds such a unique flavor to the fruit. I only had 2 pears so I also used some G. Smith apples which worked fine. The topping is to die for and stays in it's place instead of being loose and falling off. Excellent and I will use this recipe often.

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