Carol’s Creamy Pear Pie |
Hints of vanilla and almond complement this classic pear pie with its sweet custard-like filling.
Ingredients
Makes 6 to 8 servings.
Filling:
- 4 cups (1 L) peeled, sliced Ontario pears (Bosc or Bartlett)
- 1/3 cup (75 mL) sugar
- 2 tbsp (30 mL) all-purpose flour
- Zest of one lemon
- Juice of 1/2 lemon
- 1 cup (250 mL) sour cream
- 1/2 tsp (2 mL) vanilla extract
- 1/2 tsp (2 mL) almond extract
- 1 9” unbaked pie pastry shell
Topping:
- 1/4 cup (50 mL) all-purpose flour
- 2 tbsp (30 mL) butter, melted
- 2 tbsp (30 mL) brown sugar
Directions
Filling:
1. Pre-heat oven to 400˚F (200˚C).
2. In large bowl, toss pears with sugar, flour and lemon zest and juice. Reserve 1 cup (250 mL) of pear mixture and set aside.
3. In small bowl, combine sour cream with vanilla and almond extracts. Add to pear mixture, mix to coat. Pour into pie shell and top with reserved pears in a fan pattern.
Topping:
1. In small bowl, combine flour, butter and brown sugar until crumbly.
Sprinkle over pears.
2. Place pie in pre-heated oven and bake at 400˚F (200˚C) for 10 minutes.
Reduce heat to 350˚F (180˚C) and bake for another 45 minutes or until
pears are tender.
PER SERVING (1/8th recipe):
- about 303 cal
- 3 g pro
- 12 g total fat (6 g sat fat)
- 48 g carb
- 3 g fibre
- 22 mg chol
- 120 mg sodium.
- %RDI: 6% vitamin A, 13% vitamin C, 5% calcium, 9% iron.
Recipe and photo courtesy of Ontario Tender Fruit Producers www.ontariotenderfruit.com
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