Dutch Pear Pie

I have never had a pear pie before, so I thought I would try this recipe. It was actually pretty good! Not my favorite, but good! I would recommend at least trying one good pear pie in your life.

Makes: 8 servings
Prep Time: 20 minutes
Start to Finish: 1 hr 40 min

CRUST
1 Pillsbury refrigerated pie crust, softened as directed by box

FILLING
1 cup sour cream
1/2 cup granulated sugar
1 tbsp flour
1 tsp vanilla
1 egg, beaten
3 cups coarsely chopped fresh pears (2 to 3 medium pears)

CRUMB TOPPING
1 cup flour
1/2 cup packed brown sugar
1/2 cup butter or margarine

INSTRUCTIONS
1..Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie plate; do not prick crust. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of crust. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until crust just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
2..Meanwhile, in medium bowl, mix filling ingredients. Pour into warm baked pie shell. Mix crumb topping ingredients with pasty blender or fork until mixture looks like fine crumbs; sprinkle evenly over filling.
3..Reduce oven temperature to 350 degrees F. Bake 40 to 50 minutes or until top is light golden brown. After 30 minutes of baking, cover top of pie with foil to prevent excessive browning. Cool at least 30 minutes before serving. Cover and refrigerate any remaining pie.

I try to make one dessert a week, so I have two more to show! Stay tuned!