Sour Cream Pear Pie
Compliments of
Lynn
and Dollie Rasmussen
More information about Rasmussen Farms
This is our most popular pear dessert at the Pear Party in September. Our daughter-in-law Linda makes lots so everyone can sample. This is a Mary Moore original, from the famous Pine Grove Grange dinners.
INGREDIENTS:
Pie:
1 unbaked 9 inch pie shell
1 teaspoon vanilla
1 cup sour cream
¼ teaspoon salt
1 egg
2 tablespoons flour
¾ cup sugar
4 cups ripe pears, peeled and diced
Pecan Streusel Topping:
¼ cup flour
¼ cup butter, cut in small pieces
¼ cup brown sugar
¼ cup finely chopped pecans
1 teaspoon cinnamon
Pie:
Preheat oven to 375 degrees. Blend the sour cream, egg, sugar, vanilla, salt and flour until smooth. Fold in the prepared pears. Pour into the pie shell. Bake for 40 minutes. Sprinkle with Pecan Streusel Topping and bake another 10 minutes. Cool slightly and serve.
Topping:
Cut butter into combined flour, sugar and cinnamon. Add pecans.
Serves: 6-8
