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Dutch Pear Pie

(5)

1 reviews

20 min prep time
1 hr 40 min total time
10 ingredients
8 servings

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Fill a baked refrigerated pie crust with sweet and juicy pears for a favorite fall dessert.

Ingredients

Crust

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

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

Steps

1 Heat oven to 425°F. 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 excessive 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.
2 Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell.
3 In medium bowl, mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle topping evenly over filling.
4 Reduce oven temperature to 350°F. 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 minutes before serving. Store in refrigerator.

1 Heat oven to 425°F. 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 excessive 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.
2 Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell.
3 In medium bowl, mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle topping evenly over filling.
4 Reduce oven temperature to 350°F. 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 minutes before serving. Store in refrigerator.

Expert Tips

Purchase pears ahead of time to ensure ripeness. To speed ripening, place pears in a paper or plastic bag at room temperature for several days. Pears are ready when they yield slightly when pressed.

Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 13g 67% Trans Fat 1/2g
Cholesterol: 80mg; 27%
Sodium: 220mg; 9%
Total Carbohydrate: 62g; 21%
Dietary Fiber 2g 10% Sugars 33g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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