In a sauce consisting of sriracha, soy sauce, sesame oil, onion, and jalapeno, chunks of firm tofu are marinated with veggies.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 3 cups sliced Bartlett pears
- 1 cup sour cream
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup all-purpose flour
- ½ cup butter
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
- Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
- Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
- Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 369 mg |
| Sugars | 25 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this pie several times with and without crust. I like to substitute full fat, plain yogurt instead of sour cream. Usually I add oats and walnuts to the topping for extra nutrition. And I always cut the sugar by at least half. Still comes out perfect! However, I’m wondering if I can freeze this after or before baking? Would sour cream or my modification of yogurt make it come out too runny?
Love this recipe! I’ve made it multiple times. I only use about half the amount of butter for the topping. But other than that, it’s great! I’ve also made it with pears AND apples, which was really good.
Absolutely delicious! I subbed half the sour cream with Greek yogurt and it turned out delicious! A plus rating!
I had a lot of pears due to joining a fruit and vegetable delivery box place. I used the yellow colored pears to make this pie. I did it using the instructions, and it was surprisingly delicious. My wife loved it too. It goes great with vanilla ice cream. This was also the first pie I’ve ever made.
I did the same thing as one other reviewer. Put the topping on right at the start. And used nutmeg instead of cinnamon as was suggested by another’s review. This pie was delicious . . . a definite keeper. 5 stars
Pretty good, i made 2 of them. One i made following recipe and it turned out great. The other i had to substitute for gluten and sugar free which was okay but not as good. I found that almond extract does a better job of hiding the sweetener than vanilla extract
My neighbor gave me some pears from her pear tree last year. This pie is now my favorite pie ever. So good. Recipe is spot on, no changes are needed.
Fabulous! I made the original recipe. My husband’s new favorite pie.
Delicious Pie! Based on another suggestion about the topping consistency, I used 2 1/2 T sugar, 3/4 C flour, 3 T butter, & a pinch of nutmeg for the topping. It made a thin crunchy top. The recipe’s 3 cups of sliced pears were just the right amount for a store bought ‘deep dish 9″ frozen pie crust.
Fantastic pie! I never would have thought pears sitting in a creamy custard could make such a good a pie. I did add 2 extra tablespoons of flour to the topping, unsuccessfully aiming to give it some streusel texture; next time I would increase it by a 1/4 cup and hope for a few crumbly bits. I used 1/2 teaspoon each cinnamon and nutmeg, which I liked, but DH requests a bit more next time. I had no regular sour cream, but using a mixture of light sour cream and a bit of yogurt didn’t seem to hurt the creaminess. I’m looking forward to cold pie for breakfast.
Loved this! I think I used about 4 cups of pears, had to use up what I had. Everyone loved it.
I didn’t care for this at all. When eaten fresh, the crust was soggy. (The side was nice and flaky so I know it wasn’t the crust’s fault.) Then when eaten later, as leftovers, the texture was very mushy.
Fantastic pie! Pretty much followed recipe first time, nutmeg vs. cinnamon, rave reviews at Thanksgiving. We loved the custard so doubled that second time and 1/2 the crumble topping with brown sugar. Just out of out of oven….more feedback to come!
I had a ‘happy accident’ and ended up using a deep dish pie crust … worked out very well, as it keep the pie from overflowing
Really good! We used home grown pears and added one apple for more crispness. Our oven is old, so I had to monitor the crust closely. Ended up adding several more minutes to the time and turned on the broiler for about a minute to crisp up the top. Made some fresh whipped cream for topping and we are all very stuffed and happy.
Great pie, easy to make, delicious!
Delicious
Love the texture! Drizzled it with Carmel with fresh whipped cream with a touch of cinnamon
Made this tonight with pears that I desperately needed to use up. Simple, yet DELICIOUS. This is going into my keeper pile.
Made it and it was devoured. Great pie. Fruity and not overly sweet. Everyone ravers about it.
This pie is amazingly good. Sounded like it would be weird. I made it for Thanksgiving and everyone who tried it loved it!