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Dutch Pear Pie

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Dutch Pear Pie
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  • Prep 20 min
  • Total 1 hr 40 min
  • Ingredients 10
  • Servings 8
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Fill a baked refrigerated pie crust with sweet and juicy pears for a favorite fall dessert.
By Pillsbury Kitchens
Updated Feb 11, 2010

Ingredients

Crust

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Information

490 Calories, 25g Total Fat, 4g Protein, 62g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
13g
67%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
220mg
9%
Potassium
190mg
5%
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
4
*Percent Daily Values are based on a 2,000 calorie diet.
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