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Orchard Pear Pie

I made this pie using Bartlett pears fresh from the orchard. It's a lovely dessert to include in your holiday menu. You can also use canned pears if fresh are not available. —Mary Anne Thygesen, Portland, Oregon
  • Total Time
    Prep: 30 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1 large egg, room temperature
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large ripe pears, peeled and chopped (about 4 cups)
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 1/2 teaspoon ground cardamom
  • 1/2 cup cold butter

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes.
  • Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie.
  • Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 599 calories, 31g fat (18g saturated fat), 91mg cholesterol, 346mg sodium, 77g carbohydrate (39g sugars, 5g fiber), 7g protein.

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