When we first moved to Lake County I had a flashback of when I used to help Momma “put up” pears in the summer. She would purchase a couple lug boxes of pears and then we’d peel, slice, can, and freeze pears for days; at least it seemed like days. I remember how my fingers felt–wrinkled and grainy–after hours of handling the horrible things.
Well, opinions do change, and I now love pears! I’ve been known to buy boxes of them from a friend’s orchard, or spend a morning gleaning fruit that had been left after the pickers had been through.
One recipe that my family insists on me making every year is Sour Cream Pear Pie. The freshness of the pears cooked in a sour cream sauce and topped with a cinnamon crumble makes for a delightful pie to usher in fall.
If you need a fabulous and no-fail pie crust, check out Momma’s Pie Crust recipe.
Sour Cream Pear Pie
Filling:
1/2 cup sugar
2 Tbsp. flour
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
1 cup sour cream
5-6 cups pears, peeled and sliced
Crumble Topping:
1/4 cup butter, cold and cut into small pieces
1/4 cup flour
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 cup walnuts, chopped
1. Preheat oven to 400*. Prepare a single crust pastry and put into large pie pan.
2. Mix the sugar, flour, and salt for the filling in a large mixing bowl. Add the egg and vanilla; mix well. Blend in the sour cream and then fold in the sliced pears.
3. Place filling mixture into the crust and bake for 30 minutes.
4. While baking, prepare topping by cutting or rubbing in the butter to the flour to make a crumb texture. Add the sugar, cinnamon, and nuts; mix well.
5. Sprinkle the topping over the pie and bake a further 30-35 minutes. With a sharp knife, test the pears for softness and the filling to make sure it is solidifying. Be careful that the edges of the crust don’t burn.
6. Cool completely and chill if preferred.
It is definitely a pie worth waiting for and a great treat for the fall season!
