Creamy Ontario Pear Pie

Carolyn Puddicombe’s Creamy Pear Pie recipe was passed down to her by her husband Murray’s grandmother and has been enjoyed by family members for four generations. A traditional pie crust plays host to thinly sliced Ontario Pears (Bosc or Bartlett) and a custard-like filling flavoured with hints of sweet almond. Enjoy with a cup of coffee or for wine enthusiasts, a glass of Niagara ice wine or Vin Santo.

Makes 6 servings

tip

A little lemon juice on your pear slices will prevent browing.

Ingredients

Filling
4 cups	peeled, sliced Ontario pears (Bosc or Bartlett)	1 L
1/3 cup	sugar	75 ml
2 tbsp	all-purpose flour	30 ml
	zest of one lemon
	juice of 1/2 lemon
1 cup	sour cream	250 ml
1/2 tsp	vanilla extract	2 ml
1/2 tsp	almond extract	2 ml
Topping
1/4 cup	all-purpose flour	50 ml
2 tbsp	butter, melted	30 ml
3 tbsp	brown sugar	30 ml

Directions

Filling

Pre-heat oven to 400°F (200°C).

In large bowl, toss pears with sugar, flour and lemon zest and juice. Reserve 1 cup (250 ml) of pear mixture and set aside.

In small bowl, combine sour cream with vanilla and almond extracts. Add to pear mixture, mix to coat. Pour into pie shell and top with reserved pears in a fan pattern.

Topping

In small bowl, combine flour, butter and brown sugar until crumbly. Sprinkle over pears.

Place pie in pre-heated oven and bake at 400°F (200°C) for 10 minutes. Reduce heat to 350°F (180°C) and bake for another 45 minutes or until pears are tender.

Nutritional Info

PER SERVING (1/8th recipe): about 303 cal, 3 g pro, 12 g total fat (6 g sat fat), 48 g carb, 3 g fibre, 22 mg chol, 120 mg sodium. %RDI: 6% vitamin A, 13% vitamin C, 5% calcium, 9% iron.