1 Pillsbury refrigerated pie crust (from 15 ounce box), softened as directed on box
1 cup sour cream
1/2 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon vanilla
1 egg, beaten
3 cups coarsely chopped fresh pears (2 to 3 medium pears)
CRUMB TOPPING:
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine
Instructions
Heat oven to 425 degrees. Make pie crust as directed on box for one crust baked shell using 9 inch glass pie plate; do not prick crust. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excess browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell.
In medium bowl, mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle topping evenly over filling.
Reduce oven temperature to 350 degrees. Bake 40 to 50 minutes or until top is light golden brown. After 30 minutes of baking, cover top of pie with foil to prevent excessive browning. Cool at least 30 minutees before serving. Store in refrigerator
Originally Submitted
11/29/2008
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