Dutch Pear Pie

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

By Pillsbury Kitchens

February 11, 2010

Make with

Pillsbury Pie Crust

Ingredients

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

cup sour cream

1/2

cup granulated sugar

tablespoon all-purpose flour

teaspoon vanilla

egg, beaten

cups coarsely chopped fresh pears (2 to 3 medium pears)

cup all-purpose flour

1/2

cup packed brown sugar

1/2

cup butter or margarine

Hide Images

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.

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.