Creamy Pear Pie
There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving a tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.
There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving a tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.
- Carbohydrate 45.7071530824607 g
- Cholesterol 35.3033333546997 mg
- Fat 23.2454478287479 g
- Fiber 3.7582370750212 g
- Protein 2.57000948844138 g
- Saturated Fat 11.8444956715581 g
- Serving Size 1 1 Serving (190g)
- Sodium 237.600666710413 mg
- Sugar 41.9489160074395 g
- Trans Fat 2.17671648800068 g
- Calories 394 calories
Step-by-step
- In a large bowl, toss pears with sugar and flour.
- Combine sour cream and extracts; add to pear mixture and mix well. Pour into pie shell.
- In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears.
- Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 45 minutes more or until pears are tender.
Baking fresh fruit into dairy-heavy custards requires precise temperature control to prevent curdling. This pie relies on a two-stage baking process, starting at 400 degrees Fahrenheit for 10 minutes before dropping to 350 degrees Fahrenheit. That initial burst of high heat sets the crust quickly, while the prolonged lower heat allows the sliced fruit to soften without boiling the sour cream base.
The Science of Second-Day Slices
Unlike crisp fruit crumbles that turn soggy within hours, custard-based fruit pies often improve after resting in the refrigerator. The dairy solids in the sour cream continue to hydrate the surrounding flour matrix overnight, creating a firmer, more sliceable wedge by day two. Cover the remaining portions tightly and consume within three days for optimal texture. When doubling quantities for a larger gathering, maintain the ratio of two tablespoons of flour per four cups of fruit to prevent excess liquid release from overwhelming the crust.
- If the crumb topping browns too quickly during the initial 400-degree phase, shield the edges loosely with foil.
- Ensure the pears are sliced uniformly to a quarter-inch thickness so they reach tenderness simultaneously during the 45-minute secondary bake.
- Chill the assembled pie thoroughly if a clean, distinct wedge is desired over a rustic scoop.
