Today, pear pie is on the fall menu.
I was looking for some fun fall recipes that haven’t been done too many times before. Like, no apples or pumpkin involved, please. It’s harder to come across than I thought, but I finally found something while scrolling through pages and pages of recipes: sour cream and pear pie. I was a little apprehensive at first because I don’t think of sour cream as something used in baking, but I figured I would give it a shot.
Here is everything you will need:
- 3/4 cup sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 egg
- 1 cup sour cream
- 2 cans of pears
- grahm cracker pie crust
And for the topping:
- 1/2 cup sugar
- 2/3 cup butter
- 2/3 cup flour
To start off, set the oven to 350 degrees, then drain and chop up 2 15 oz. cans of pears. I got two cans of pear halves to make the chopping easier.
In a medium bowl, stir together the dry ingredients (flour, sugar, cinnamon and salt) then add the egg and sour cream. The original recipe says to beat the egg, but I avoided it during this process and it did not have an effect on the end product. Beat that together until smooth. I chose not to use an electric mixer and mixed it with a spoon, and again it did not really make a difference.
Pour the chopped pears into that mixture. This is where it is really important to make sure the pears have been drained enough, because the mixture can get very thin if there is too much liquid. It might not look like there are enough pears in the mix, but again I would not add more simply because of all the liquid.
Pour that mixture into the pre-made graham cracker crust and put it in the oven for 25 minutes.
While that is cooking, make the topping. Mix the sugar and flour into a bowl and then begin adding in the butter. Make sure this is added in small amounts, because it is difficult, especially when using stick butter, for the dry ingredients to take the butter in the way it is supposed to. Once that is done, it should look like course crumbs.
Sprinkle the mix over the top of the pie, making sure to cover the whole surface with a thick layer. Put the pie back in the over for another 30 minutes.
Then, it’s done! Enjoy this unique treat at Thanksgiving after the family gets sick of eating pecan pie for the seventh year in a row. It will be a crowd favorite!