Sour Cream Pear Pie

I will say the pie was delicious, I served it with whipped cream. However, I followed the directions exactly as written using drained/canned pears. The filling was loose, but I hoped it would firm up when baked. After cooling the pie and slicing it ,the filling was very loose and did not hold up. Maybe adding another TBS of flour would help? The filling was a gloopy mess and had to be scooped up with a spoon. I did bake it an extra 10 min, as could see that the filling was still loose and jiggling when I used the exact instructions. This did not really help firm up the filling ..

This odd sounding combination is amazing. MDH is a super pick eater, I figured he would turn his nose at it , but rather he loved it so much we ate the whole thing in 2 days and I made another. Thinking of trying one with fruit cocktail this time. Will it be as good… probably not but I bet it’s still delicious. Made recipe as written it was perfect.

I used Fresh pears from our trees. It turned out fabulous. I loved using the graham cracker crust as it didn’t get soggy like a normal pie crust. I will definitely be making this again!

I thought it is an excellent pie! I don’t normally like fruit pies but I had some pears to use up. I used 4 ripe pears and 1 can of halved pears and ended up with enough filling for 2 pies. I didn’t change anything else and I really like this pie. Will make it again!

Very goood! Easy and I will def be making this again!

This is a GREAT recipe to try, if you’re looking for ‘something a bit different’. I made it for Thanksgiving, and all loved it. The only change I would make would be to reduce the amount of butter in the crust by half; the full amount was enough to leak out the top of the pie and make a ghee-burn mess in my oven. I’ll be making this one again, though with the butter reduction.

I never ate or even heard of a pear pie before making this recipe but I was looking for a recipe that utilized the cans of pears I had. This pie is delicious! it is refreshing and the crumb topping is amazing.

Amazing!! Perfect as is. This was SO good and so very easy to make. It was a huge hit and I’ll definitely be making it again!!

The only change I made was to use fresh pears, approx. 5 large, and added a little cinammon on the top finishing dough. Very good. Thank you for the recipe.

I thought this was very good and looked just like the picture. I did use unsweetened canned pears and patted them dry with a paper towel before cutting them. I got a lot of compliments on the pie. It was different and was very tasty. I served it with vanilla ice-cream. I actually didn’t read the recipe correctly and added the topping on at the beginning and it turned out fine. I did put a cookie sheet underneath the pie plate and used a 9″ fruit pie plate as it is larger and I had very little spillage.

This pie is soooo delicious!! My family’s eyes lit up when they took a bite, and each one raved about it. We love a good pie and have some great recipes, but this might have taken over the “favorite” spot. Our pear tree produced an abundance this year, so I used 1 1/2 pints of my canned pears which was perfect for this recipe, but it made for a very full pie. I made no other changes to the ingredients. However, I added 10 more minutes to the cook time before adding the topping then I added almost 12 more minutes after I added the topping. Then I broiled the top for under 2 min. Keep your eye on it while broiling! The top came out perfectly crispy, and the pie was not gushy at all but nice and moist. Make sure to put it on a cookie sheet while baking, because it will flow over a bit. It is just right in its rich taste in our opinion, but 1 piece will fill you up! It will definitely be a crowd pleaser! Thank you so much for this recipe!!

we really enjoyed this pie, exactly as it’s explained in the directions. So refreshing, delicious and way easier than other similar ones wich more effort. I was very heavy handed with the cinnamon, as we like it a lot. It’s great cold, and after a few days it’s even better as all the tastes have blended in

This pie was a hit with the family. I personally thought it was a bit to sweet, but I am just the cook, so my opinion doesn’t really count. Those I prepared it for, loved it! So this will remain in my dessert rotation. Thank you for sharing Tanya

I made this on 3/14 to celebrate PIE day. 😉 I added a tsp of almond extract to the egg/sour cream mixture, as a couple other reviewers suggested. DELISH!! My youngest son doesn’t like pie, but he tried a piece and LOVED it!!

very good. used eating well topping

This turned out to be one of my most successful desserts ever. My lunch guests went into rhapsodies. The only addition was putting it under the broiler for slightly under two minutes, turning it a rich color and partially caramelizing the topping. This one’s a keeper.

Delicious! Refrigerated some till next day and even better with ice cream.

I haven’t eaten this pie yet, but I know already that there is entirely too much butter in the topping. It’s cooking into a big dripping (smokey oven!!) greasy mess already…. if it survives the smoked flavor, I’m hoping it will still taste good. Other than the puddles of buttery grease on top, it’s still attractive. As long as it doesn’t catch fire…

Easy to make and very tasty. Lots of sugar and butter though.

Absolutely wonderful pie. Better than any apple crisp!

The main reason I made it was because canned pears had been left at my house, but it was quite good.