Creamy Pear Pie

A couple of years ago my buddy Mary sucked me into a local quilt guild.  I didn't know what I'd be getting into and was really worried that as a beginning quilter I would be completely intimidated by the super quilters there.  I was right - I am intimidated by the talent and artistry of so many of the women I've met at guild.  What I didn't expect was how they would encourage and inspire me to try new things and push myself.

It's so fun to see the beautiful quilts and other projects the women in quilt guild share.  Some are even talented quilt designers, like Jean here, who are happy to share how they created their amazing work.

 This year in guild we're doing a little extra something at each monthly meeting.  For November everybody brought a favorite pie recipe and some of us brought the actual pies.  That's where I got to sample this new recipe, so when our produce basket included some Bosc pears I was excited to give this one a try.

The pie has a yummy, buttery crumble topping.  It can be served with whipped cream, but we ate it "plain" and really enjoyed it slightly warm.

I wonder how it tastes if it's chilled.....guess I'll have to make it again to find out since there was not a crumb left of this pie.  Everybody liked it at my house, family and company alike.  

Here's the super easy recipe:

Creamy Pear Pie

1 unbaked 9" pie crust

4 cups sliced, peeled pears

1/3 cup sugar

2 Tablespoons flour

1 cup sour cream

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 teaspoon lemon juice

Topping:

1/4 cup flour

2 Tablespoons brown sugar

2 Tablespoons butter, melted

Preheat oven to 400 degrees F.  In a large bowl, coat the pears with the sugar and flour.  Combine the sour cream, vanilla, almond extract and lemon juice in a small mixing bowl.  Add the sour cream mixture to the pears and mix gently.  Pour into the pie shell.  In a small bowl, mix the topping ingredients together with a fork until coarse crumbs form.  Sprinkle over the pie.

Bake at 400 degrees F for 10 minutes.  Reduce heat to 350 degrees F and bake 45 minutes longer.  Cool pie on cooling rack for at least 30 minutes to allow the filling to thicken.  Serve warm with whipped cream.

  “Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and  Harvard Common Press”