Sour Cream Pear Pie

Sour Cream Pear Pie © 2019 ericarobbin.com | All rights reserved.

Sour Cream Pear Pie | Erica Robbin

  • Servings: 1 deep dish pie
  • Difficulty: Moderate
  • Print

Incredibly decadent.

Happy National Pi Day! Yes, it’s that time of year again to celebrate Pi, as in 3.14159… the ratio of a circle’s circumference to its diameter. Let’s celebrate with a yummy slice of delicious, homemade pie! It was also announced today that a new world record was achieved, calculating a value at a length of 31 trillion digits!


Credit: ericarobbin.com

Ingredients

    PIE CRUST:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1 tablespoon apple cider vinegar
  • 1/2 cup ice water (2 tablespoons more if needed)
  • 1 egg, lightly beaten (reserve 1 teaspoon for brushing over pie crust edges)
  • PIE FILLING:
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 1/2 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 egg, slightly beaten
  • 5 pears, cored, peeled, diced
  • PIE TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup walnuts, lightly toasted, chopped

Directions

    PIE CRUST:

  1. Mix flour, salt, and butter together using pastry blender or fork.
  2. Add apple cider vinegar, water, and egg and gently fold (do not knead), roll into ball, cover, and refrigerate for 30 minutes.
  3. PIE FILLING:
  4. Combine sugar, flour, salt, and nutmeg.
  5. Mix in sour cream, vanilla, and egg.
  6. Fold in pears.
  7. PIE TOPPING:
  8. Preheat oven to 350 degrees F (177 C) while preparing topping
  9. Mix flour, salt, and butter together using pastry blender or fork.
  10. Fold in walnuts.
  11. ASSEMBLY AND BAKING:
  12. Roll out dough and press onto bottom of deep dish pie plate, pierce bottom crust with a fork, brush reserved egg whites onto pie crust edges.
  13. Add filling and cover crust edges with foil.
  14. Bake for about 30 minutes.
  15. Remove from oven, remove foil, and sprinkle topping over top.
  16. Place pie back into oven and cook an additional 20 minutes at an increased temperature of 375 degrees F (190 C) until golden and ensuring crust is baked through.
  17. Let cool slightly before serving.
  18. I hope you enjoy! Was mathematics one of your favorite subjects in school? I wasn’t so fond about it until I took statistics in college, then I understood the love!


Sour Cream Pear Pie © 2019 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

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