Sour Cream Pear Pie

If ever a picture didn't do something justice, it is this pie. What you have is a deliciously sweet and slightly tangy custard base encasing sweet, ripe, pears, topped with a crisp, almost caramel-y sugar topping. And all of that amazing goodness takes just minutes to throw together. The longest part is peeling the pears. But it is so, so, so, worth it.

As a kid, there were three "signature pies" at our house. Key lime pie, which is always amazing, Blueberry Peach Pie, and then last but not least, this pie right here, Sour Cream Pear pie. Improv Cooking challenge posted almost a year ago that this months theme was Pear and Dairy I knew exactly what I was making and have been so excited ever since. Then when Baking Bloggers posted that their theme was pie I got to share the recipe with even more people. It's perfect for Thanksgiving, it's simple and can be made in advance.

While we always had it with pears growing up, in Russian raspberries or blueberries are more common though pears are not out of the realm of normal and are more common in the winter months. 

Pie Filling
4 c. peeled, diced ripe pears
1/2 c. sugar
1 egg, beaten
1 Tbsp. flour
1 c. sour cream
1 tsp. vanilla
dash salt
1 unbaked 9-inch pastry shell

Crumb topping
1/2 c. sugar
1/3 c. flour
1/4 c. butter, very soft

Preheat the oven to 350. Roll our your pie crust and place it in a shallow pie pan. Fit the edges, pressing gently in to the bottom so there aren't large air bubbles. Set aside.   

Whisk together the sugar, egg, flour, sour cream, vanilla, and salt. Fold in the pears. Spoon the mixture into unbaked pie shell. Bake at 350 for 25 minutes.

Combine the sugar, flour, and butter until well mixed. Sprinkle small bits on top of pie. Turn the heat to 375 and return to oven for 30 more minutes or until the topping is browned in spots. 

Remove from the oven and allow to cool at least 20 minutes. Eat warm or cool, it's delicious either way.

For high altitude bake the second half of the pie at 390*F. 

November Improv Cooking Challenge 

Pears and Dairy

  • Pear Hand Pies by Cookaholic Wife
  • Pear and Port Cheese Spread by Palatable Pastime
  • Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla
  • Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe
  • Caramelized Pear and Brie Rolls by A Day in the Life on the Farm

  • Baking Bloggers 

    Holiday Pies


    1. I'm glad you are sharing this. It sounds amazing. I love pears!!

    2. A couple of years back, I finally found a pear type I love because it's not so gritty between the teeth. Totally looking for those and baking your pie!

    3. And yet another pie to add to my must try list. Love the combo of flavors in here.

    4. Pear seem to be the star fruit for this event. Lovely and delicious pie.


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